Milling Wheat

Grown for flavour and performance in bread baking

Our Lancashire milling wheat is a spring wheat, sown in March and harvested in September. Its shorter growing season means lower yields but higher protein, making it especially well-suited for bread flour production.

Grown on the fertile farmland of West Lancashire, the wheat is dried to 14% moisture, then thoroughly cleaned and sifted to remove dust and debris before packing.

These are whole wheat grains, ready for stone milling or use in wholegrain cooking and baking.

Ideal for home millers and bakers who want traceable, farm-grown grain with excellent baking characteristics.

ALLERGEN WARNING: Contains wheat (a source of gluten).

Available in multiple sizes; 5kg and 10kg options also available in food-safe lidded buckets.