To produce wholemeal, we simply take the whole wheat grain and grind it - so nothing is added or taken out. Wholemeal flour is stoneground through traditional milling stones to give them a coarser texture and a more distinctive taste. Ideal for making bread, fruit cakes, pastry and biscuits. All the natural goodness is retained. High in bran and dietary fibre. Stoneground through traditional milling stones. Coarser texture and a more distinctive taste. Ideal for making bread, fruit cakes, pastry and biscuits.
