Black Wheat Flour, Wholemeal, Stoneground
From Hodmedod's Great British Beans Peas, Haleworth, Suffolk
Stoneground & Wholemeal, perfect for bread making and baking.
Vegan
Available from Thursday 09 Jan
Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Blacksmith variety wheat bred by and grown for Owen Davies in Lincolnshire.
This extraordinary flour is milled from the new Blacksmith variety of wheat, traditionally bred by Owen Davies.
Stoneground and wholemeal it retains its colour when baked giving a fantastic chocolate colour to breads, pastry and cakes.
Our current batch of Blacksmith Wheat has a Hagberg falling number of 360.
Complete Product Details
Perfect for bread making and baking.
Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
The nutritional figures below are for generic wholemeal flour. Our current batch of Blacksmith Wheat has been analysed as:
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Hagberg falling number: 360
Typical values
(generic wholemeal flour) |
Per 100g |
|
Energy |
1409kJ (337kcal) |
|
Fat |
2.3g |
|
of which saturates |
0.6g |
|
Carbohydrate |
59.4g |
|
of which sugars |
2.7g |
|
Fibre |
9.5g |
|
Protein |
12.4g |
|
Salt |
0.01g |
More
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Suitable for vegans and vegetarians
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Naturally high fibre and low fat
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No artificial ingredients
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GM free
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Recyclable paper packaging