Flour & Grain
The Flour Bin specialises in Ancient & Heritage grains and flours.
Ancients grains like Spelt, Emmer, Einkorn AND ØLAND are variety of wheats that have existed for hundreds of years. Spelt is even mentioned in the Old Testament in the Bible. Unlike modern wheat these grains have not altered in design by human influence. These cultivated grains are also classed as 'Hulled' wheats.
Their grain kernel has an exceptionally thick husk which needs to be de-hulled and broken from its husk before processing. These tough hulls give the grains protection in the field and in storage. This helps to retain nutrients and maintain freshness over a longer period than other grains; and may help the grain to tolerate wet soil conditions by protecting it from some fungal diseases.
Each wheat has its own uniqueness in flavour and texture which allows a special flavourful taste and bake. Besides milling it into high quality high protein flour, the ancient grains can also be cooked as an alternative for rice, added to bulk up a stew or sprinkled on a salads. They can be used on their own or blend together to add another dimension to their richness. We hope that our recipes will inspire you to add cooked grain to your meals.
Our flours & grain are sourced from British farmers who grow their crop with you, the customer, in mind. They know you want a quality, healthy and nourishing produce you can rely on. As millers it is our aim to offer you this in a format that is easy to use and you can be proud to serve as part of a healthy food and diet.
Each whole kernel of grain holds a complete package of natures goodness: vitamins & minerals, fibre, protein, fat, iron, carbs and together they not only complement each other but work together to improve our digestion.
We believe that flour is at its best in nature's pure form, this is what we at The Flour Bin call 'raw'. We therefore source our grains from farms where organic procedures have been followed. This means that the grain/seed has not been pre-coated with anti-pesticide or is in any way treated with synthetic fertilisers or weed killers. Instead farmers create a natural environment with a balance between plants and animals to prevent pests.
Our flours have not been artificially improved or enhanced of any kind. This ensures the flour maintains its quality and wholesomeness.
Types of grain
Soft Grain: Barley, Hulled or Pearled Oats, Oat Groats, Rolled Oats, Quinoa, Rye Berries and Soft White Wheat.
Hard Grain: Buckwheat, Dry Corn, Flax, Kamut, Millet, Durum wheat, Hard Red and Hard White wheat, Spelt and Triticale.
Hard grain stores longer because their hard outer shell protects the germ of the seed. With proper storage at 70 degrees F you can expect these to last upwards of 25 years.
Types of flour
Wholemeal 100%: Is flour that contains 100% of the grain kernel. Nothing has been sifted out. It is sometimes called wholegrain. You get all of the goodness grain provides.
Lightly Sifted (aprrox. 85 %) : This is flour that has been sifted and where some of bran and the germ has been removed.
Fine White (less than 70%) : Is a refined flour where only the endosperm remains. The bran and the germ has been sifted out.
Bran: Is the outer layer of the grain kernel.
Flour/Grain Blend: This is flour or grain of more than one type mixed together to give a different texture and a richer variety of flavour.
Plain: Is flour milled from soft grain and is used for cakes and pastries as it contains less gluten (Which gives it's stretchiness). The protein level is usually lower than 11%. Milled from soft wheat.
Self-raising: Is plain flour pre-mixed with a leavening (rising) agent. This flour is generally used for preparing sponge cakes, scones, biscuits, etc.
Strong: Or also called bread flour is high in gluten protein with 11.5-13.5% (Which gives it stretchiness). Milled from hard wheat.