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Wessex Mill is a small family flour mill based in Wantage, Oxfordshire. The Munsey family have been milling Oxfordshire for over a 100 years. The mill is currently run by fourth generation flour miller Paul, with his daughter Emily studying to become a miller as well.
Wessex Mill flour is milled using local wheat that we collect ourselves from farms surrounding the mill. We ensure we only select the best wheat with high quality gluten by testing samples before we bring any into the mill. Being a small mill means we can store the wheats from each farm separately without batching. This allows us to carefully select the wheats that we mix together for the grist to produce quality consistent flour.
Wessex Mill is a traditional roller milling process, as opposed to the modern energy intensive method of debranning the wheat before grinding it into flour. We mill our flour slowly; this means the flour doesn’t heat up as much as other flour mills, preventing the protein from damage.
For allergens, including cereals containing gluten, see ingredients in bold.
* Supplements required by law under The Bread and Flour Regulations 1998
Typical Values____per 100g
Energy ____1450kj 342 kcal
Fat ________________ 2.0g
of which saturates ____ 0.4g
of which sugars ______ 0.5g
Protein ____________ 13.8g
Salt _________________ 0g