Our Certified Sustainable flours come from Certified Sustainable farms using regenerative practices that lead to improved soil health, low GHG emissions, cleaner waterways, mineral-rich grain, greater biodiversity, and chemical residue-free grain. The idea is simple: leave the land better than you found it.
Sustainable Premium White Bakers Flour is roller milled with all bran removed, producing a clean, refined white flour. With an optimum protein level, it suits breadmaking and doughs requiring strength and longer fermentation, including overnight and lightly enriched doughs. It also performs well in pizza bases and other baking applications.
Sustainable High Protein Premium White Bakers Flour is roller milled with all bran removed. The strongest flour in our range, it is well suited to long, multi-day fermentations and enriched doughs such as croissants, brioche, shokupan and panettone. With an optimum protein level for enriched baking, it also performs well in pizza bases and a wide range of other applications.
Sustainable Plain White Flour is roller milled with all bran removed, producing a clean, versatile flour. With a lower protein level, it is well suited to cakes, biscuits and cookies, and can also be used as a general purpose baking flour.
Sustainable Premium White Heritage Flour is roller milled with all bran removed, producing a refined white flour with the flavour of heritage wheat. It is well suited to breads requiring slightly less strength and shorter, more direct fermentation. With an appropriate protein level for bread making, it also works well in pizza bases and a range of other baking applications
Sustainable Premium White Spelt Flour is roller milled with all bran removed. It has a distinctive flavour profile and is naturally low in poorly digestible fructans. Spelt doughs are best suited to shorter fermentations and can be blended with stronger flours to improve extensibility and handling, depending on the application.
Sustainable White Khorasan Flour is made from Khorasan grain that is roller milled with all bran removed, producing a refined white flour. Khorasan wheat is an ancient grain originating from the historic Khorasan region of Central Asia. It has a distinctive nutty flavour and a naturally higher protein content than modern wheat, making it a versatile alternative to standard wheat flour across a wide range of baking applications.
Sustainable Premium Wholewheat Bakers Flour is roller milled from whole wheat, retaining the nutritional components of the whole grain. It is high in dietary fibre and adds texture to baked goods. With an optimum protein level, it is well suited to breadmaking and can also be used in pizza bases and other baking applications.
Sustainable Whole Khorasan Flour is milled with all of the bran, germ and endosperm retained. Khorasan wheat is an ancient grain originating from the historic Khorasan region of Central Asia. It has a distinctive nutty flavour and a naturally higher protein content than modern wheat, making it a versatile alternative to standard wheat flour across a wide range of baking applications.
Sustainable Wheat Semolina is milled from coarse wheat particles, producing a golden flour with a firm texture and clean, lightly nutty flavour. It contributes strength, bite and surface definition, making it well suited to applications where durability and shape retention matter. In pasta making, semolina delivers structure and resilience. In baking, it’s commonly used to add texture, colour and handling benefits, particularly as a dusting or bench flour, or blended with finer flours to adjust dough feel and finish.
Sustainable Stoneground White Bakers Flour is a stone milled wheat flour with most of the bran removed, while the germ and endosperm are retained. Stone milling delivers a fuller flavour and higher nutrient retention compared with roller milled flours.
Sustainable Stoneground White Heritage Flour is a stone ground wheat flour which contains a fine bran. The grain passes through a stone mill and most of the bran is removed while the germ and endosperm are retained. Heritage flours have a distinctive taste and excellent baking properties.The stone milling process gives a stronger flavour and retains more nutrients when compared with roller milled flours.
Sustainable Stoneground White Spelt Flour is stone milled with most of the bran removed, while the germ and endosperm are retained. This results in a lighter-coloured flour with a fuller flavour and higher nutrient retention compared with roller milled flours. Spelt has a distinctive flavour profile and is naturally low in poorly digestible fructans. It is best suited to shorter fermentations and can be blended with stronger flours to improve extensibility and dough handling.
Sustainable Stoneground Wholewheat Bakers Flour is a stone milled wholegrain flour with the bran, germ and endosperm fully retained. Stone milling preserves the integrity of the grain, delivering a fuller flavour and higher nutrient retention compared with roller milled flours.
Sustainable Stoneground Wholewheat Heritage Flour is a stone milled wholegrain flour with the bran, germ and endosperm fully retained. Stone milling preserves the integrity of the grain, delivering a fuller flavour and higher nutrient retention compared with roller milled flours. Heritage wheats contribute a distinctive flavour and character, with strong baking performance.
Sustainable Stoneground Whole Rye Flour is milled from the whole rye grain, with the bran, germ and endosperm retained. It has a distinctive flavour profile and produces a darker baked crumb than wheat flour. Rye flour contains less gluten than wheat, influencing dough structure and handling.
Sustainable Stoneground Whole Spelt Flour is a stone milled wholegrain flour with the bran, germ and endosperm fully retained. Stone milling delivers a fuller flavour and higher nutrient retention compared with roller milled flours. Spelt has a distinctive flavour profile and is naturally low in poorly digestible fructans. It is best suited to shorter fermentations and can be blended with stronger flours to improve extensibility and dough handling.
Sustainable Stoneground Whole Emmer Flour is a stone milled wholegrain flour with the bran, germ and endosperm fully retained. Emmer is an ancient wheat variety with a distinctive flavour profile and protein characteristics that differ from modern wheat. Stone milling delivers a fuller flavour and higher nutrient retention compared with roller milled flours. It can be used as an alternative flour in a range of baking applications, including breadmaking.
