Natural whole wheat flour stone-milled

Type flour, stone-ground

Type flour is a compromise between white and wholemeal flour – fine enough for fluffy bread, but with some of the grain’s bran retained. Ours is made by sifting wholemeal flour ground on a stone mill.

What makes this flour stand out?

• High in fibre: The flour contains 9.5 g of fibre per 100 g of product – above the threshold for the “high in fibre” claim, which is rare for sifted wheat flour. A varied, balanced diet and a healthy lifestyle are important for good health.
• Source of protein: 12.2 g of protein per 100 g of product.
• One ingredient only: 100% wheat flour. No additives, flour improvers or enzyme preparations.
• Stone milling: The stone rollers work slowly and generate little heat, unlike high-speed industrial milling. The grain is milled in a single pass, then the flour is sifted to the desired type.

Tips for use: Type flour absorbs slightly more water than white flour – when substituting, add around 3–5% more liquid. Fermentation is slightly slower due to the bran particles. The result is a darker crumb and a richer aroma than white bread, while retaining a fluffy texture.

Uses: Homemade bread, country-style rolls, cakes and other baked goods. Suitable for everyday general use in the kitchen.

Ingredients: 100% wheat flour. Contains gluten. May contain traces of other gluten-containing cereals.