|
|
100% wholemeal wheat flour, finely stoneground. Ideal for pastry, cakes and scones.  | Plain flour with extra fibre.
This flour is perfect for pastry, cakes, crumbles and biscuits. Reduced to clear! Best before July 2012. Was: £1.80 |
|
Strong brown malted flour for bread and rolls.
Malted wheat flour with cracked malted grains. Perfect for crusty brown rolls. Reduced to clear! Best before September 2012. Was: £2.04 | Whole grain wheat flour.
Suitable for making wholegrain bread, bread rolls and shortcrust pastry. Reduced to clear! Best Before September 2012. Was: £1.91 |
|
Self raising flour with extra fibre.
Use this flour for cakes and scones. Reduced to clear! Best before July 2012. Was: £1.80 | Fine, white pasta flour
This light, white flour is perfect for pasta making. It can also be used in pizza dough and bread making. |
|
| Einkorn is an early type of wheat. This golden wholegrain flour makes lovely rustic breads and rolls. | A high protein flour similar to wheat.
This flour is ideal for bread and biscuit recipes. Kamut is a type of wheat. It can be used in place of typical bread flour. |
|
Made from Durum Wheat.
Great for making crumbly pastries, short bread and puddings. | Made from Durum Wheat.
Used to make pasta, pizza bread and crumbly short crusts. |
