Capturing the taste of the past.
Creating the tastes of the future.
Creating the tastes of the future.
We produce a huge variety of highly nutritious flours, for applications ranging from bakery; ready meals; batters and sauces to snack, energy and protein bars. From traditional malt flours, to gluten-free and vegetable-based flours, there is a wealth of options for you to choose from. With three flour mills, over a century of experience, and a top quality range of products, we can meet your every need.
We mill wholegrains, malted grains, seeds and pulses into flours of exceptional character and quality. Our specialised milling processes take account of the different properties of the raw materials – and are designed to optimise flour quality from each one.
Our use of ‘whole’ raw materials mean we can create ingredients containing maximum nutrients, fibre and micro-constituents.
Our state-of-the-art gluten-free mill allows us to support bakers and food manufacturers in the quest for excellent ingredients that perform well in recipes, look fantastic, and taste great. We continue to expand our range. Demand for our flours has grown exponentially, and doesn’t show signs of slowing. In the UK, regulations allow gluten-free products to contain gluten up to 20 parts per million. We've bettered that, and can now provide gluten-free flours at less than 5 parts per million.
Milled from a range of speciality malts including wheat, barley and rye, our malt flours provide flavour, colour and functionality for bakery and other food applications. There are numerous options, meaning that you can adjust the colour and flavour intensity of your final product.
Malted flours are classified as light (high & low diastatic and speciality) or dark (diastatic and non diastatic). Just give us a call and we'll talk you through them.
We create a range of high diastatic malt flours from barley. The high enzyme levels make them perfect as bread improvers. Many bakers seek them for their genuine clean label attributes.
With an array of flakes available, flavour, colour and thickness can be matched to the specific application required. By selecting the appropriate flake, these nutritious wholegrain ingredients can be used in sweet or savoury products including breakfast cereals, muesli and granola bars, in addition to the many and various bakery applications. Malted flakes carry the characteristics and flavour of the parent cereal. For instance, malted rye flakes have the slight sourness associated with rye, whereas malted oat flakes have a more delicate and sweet flavour.
Malted flakes are a natural source of fibre, flavour and texture, and can be used as inclusions and/or toppings. They add value visible to the consumer, making them a great way of premiumising your products.
Cereal and Malted Cereal Flakes
Cereal and malted cereal flakes are a speciality and we produce a large range of products with applications in bakery, breakfast cereals and general food formulation. Texture and flavour can be modified by using different styles of malt or cereal types and by process adjustments such as flake thickness.
Modifying the texture of the raw grain is key to improving its palatability whilst preserving its wholegrain goodness. Our flaking processes are designed with this in mind.
Malted Flakes provide a natural source of fibre, flavour and texture. Different flake types have different characteristics, allowing flavour, colour and thickness to be matched to your specific application. They can be used in sweet or savoury products alike, improving products from traditional and specialist dough-based goods to breakfast cereals.
Kibbles are small pieces of chopped wholegrains. From breakfast cereals to artisan bread, you can use our nutritious kibbled ingredients in a multitude of applications. Their unique textures mean they add an extra oomph to any product.
Kibbled malts share many of the positive characteristics of malted flakes and are often used together with them to provide an interesting variety of texture in the finished product. Their small particle size and high flavour level comes into their own in small baked goods such as mini rolls, cookies and biscuits.
We create kibbled grains from both raw and cooked grains. If you opt for cooked grains, you will love the toasted flavours and aromas produced by our radiant heat ovens.
Kibbles provide a means of good value product premiumisation. They help define the character of products such as malted breads. They are also great textural supplement when used alongside more expensive ingredients such as seeds.
Kibbled grains can be used alongside flakes, or instead of them, due to their more varied distribution. Kibble particle size can be varied according to application; a smaller particle will provide wider distribution and a smoother texture.
We offer kibbles from different cerealy grains. They vary in flavour,intensity, and size, giving you a wealth of choice.
When base flavours are too raw or need more depth of flavour, malted kibbles can be a saviour. They can also provide a subtle point of difference to give your product something unique.
Our pioneering WholeSoft sprouted grains are cereal wholegrains that add natural sweetness and soft bite to your specialist ranges. They are ideal for ready meals, pies and salads, as well as bakery applications.
We carefully germinate and stabilise the grains, preserving their character and structure so consumers will see them, as well as taste them, in your product. These visible cues will help you in your quest for premiumisation.
Talk to us about how our WholeSoft innovations could add nutritional value, taste and texture to your products.
WholeSoft Sprouts are microbiologically, enzymatically and physically stable. This ensures they are equally as good in ready-to-eat applications as they are foods that are going to be further cooked or baked.
Sprouted grains are ones that have been germinated through steeping in water. They soften as they are soaked, and rootlets (sprouts) break out from the outer layer of the grain. Levels of starch are reduced, and proportions of protein and fibre per grain are increased.
Our unique process provides bakers and food manufacturers with a preservative-free soft grain to use. WholeSoft Sprouted grains are great for baked goods – as well as for salads, soups, stews, pies and dairy.
WholeSoft Sprouted ingredients provide a fantastic opportunity for you to take advantage of the growing consumer awareness of, and interest in, sprouted grains. Our rye, naked barley, spelt and wheat are ready for you to add visible – and nutritional - value to your products!
Our whole-kernel soft grains are amazingly versatile in their usage. From toppings and inclusion in breads, to adding texture in yoghurts, to adding fibre and sweetness to savoury pies - they're ready-to-eat nature makes them simple to include in a whole host of varied products.
They provide visual and textural appeal to breads and other baked products, adding a succulent soft chewing quality. The fact they don’t compete for water in dough based systems means a finer crumb structure, better moisture retention and improved keeping qualities.
They simply taste fantastic.
Blends & Mixes
From savoury mixes containing herbs and sundried tomatoes to multi-grain malted and seed blends, we offer our customers the chance to choose from nature's store to create your own bespoke combinations or draw from our large range of stock products. We offer more than 300 individual ingredients from around the world including natural cereals, seeds and pulses that have been lovingly processed through our facility to enhance their eating qualities while retaining their goodness.
We produce more than 150 different speciality bread concentrates, the majority of which are tailor made for our customers.
We have processes to blend both powder mixes and flourless products - processed grains and seeds. Our blending plant combines the latest technology with state of the art systems and safeguards.
We offer the chance to choose from nature’s store to create your own bespoke blends. There are more than 300 individual ingredients from around the world including natural cereals, seeds and pulses that have been through our facility to enhance their eating qualities while retaining their goodness.
Our concentrates contain only the essential ingredients needed to create speciality breads, with no added salt or improvers. They are designed to be added to flour in the bakery, meaning you can further tailor your products to your specific requirements with your own flours or improver systems.
Concentrates improve quality, consistency, and are extremely cost-effective. Our processes simplify procurement, supplier approvals, documentation and stockholding, whilst avoiding wastage – both of ingredients and time. We never use GMO ingredients, and have rigorous quality control systems to ensure the best possible results every time.
The flexibility of our blending services is significant, as we can incorporate them into our own or other company packaging.
Health & Wellbeing
We create natural, nutritious flours, flakes, kibbles, mixes, soft sprouted grains and malt extracts for the bakery and wider food industries.
The raw materials we use to produce these wholesome ingredients include whole cereal grains; malted whole cereal grains; seeds and pulses.
Most of the ingredients we create are produced from cereals and pseudo-cereals - and are wholegrain. Minimal processing is used to convert raw grain into palatable ingredients.
Every part of the grain, including the bran layer, is present during milling, flaking, kibbling or malting. This means the resulting ingredients contain all the good things the grains have to offer - and are all set to add nutritional, health, and taste benefits to the finished food product.
The benefits of wholegrain in the diet are now widely accepted by health professionals. Evidence indicates that it lowers the risk of cardiovascular disease, colorectal cancer and type 2 diabetes. That's as well as helping to maintain a healthy body mass index (BMI).
Our free-from ingredients enable you to improve your current free-from ranges - and create exciting new products. The better-than-standard spec of less than 5 ppm provides the kind of quality assurance (and general reassurance) that the food industry is looking for from suppliers.
Pulses, grains and seeds have to be of the very finest quality to grace our state-of-the-art, gluten free mills. Just like the need for ingredients gracing your production facilities to be the best. We can make a good no-compromise team.
Whether it's for health or lifestyle reasons, more and more people are cutting back on gluten. Gluten free was recently valued at £440 million (Kantar), accounts for 60% of the free-from market - and is still growing.
The race is on as bakers and food manufacturers search for effective, nutritious, new ingredients. Luckily, we can help.
Just because you're creating gluten-free, it doesn't mean you have to compromise in taste, texture, or flavour. Nor does it mean the consumer has to eat bland, over-sweet foods lacking in fibre, protein, vitamins and minerals.
We can offer technical support and advice on recipe development. If you're after tailor-made blends, are branching into gluten free, improving your recipes or extending your range, we'll be pleased to help.
For gluten-free ingredients that don't compromise, get in touch.
Ancient Grains & Seeds
‘Ancient grains’ is a catch all phrase that gives positive cues to shoppers. It conveys a sense of wisdom and ‘goodness’ from the past that has been handed down the generations. It also suggests premium quality and exclusivity. Its lack of specificity has been very useful in marketing terms.
According to research company Mintel, naming specific grains and seeds may be the way forward. You can still get the perception of a natural, less processed product and the benefits of the ‘ancient grain’ positioning. At the same time, you have the opportunity to highlight the unique qualities and benefits of particular grain or seed varieties.
Each ancient grain variety offers a unique flavour profile and its own individual combination of nutritional values. According to Mintel, the percentage of bakery launches containing spelt have nearly doubled in the last 3 years, while quinoa has more than trebled!
Ancient grains are that rare product where they have a fantastic story, a great public perception, and are a functional superfood. With ancient grains, it’s very hard to find a downside, as they more than make up for their above-average price tag. Bizarrely, to give consumers more choice, we’re looking to the foods of the past.
Quinoa - Quinoa is an exotic ingredient almost unheard of in this country until around 5 years ago. The staple crop originated from the Andean region of South America and up until recently has only been available to us as an import. Now East Anglia is paving the way for locally grown quinoa.
Over the last few years, demand for the grain has risen significantly – no surprise given its high nutritional values and benefits to health. It is one of the top grains in terms of protein contents. Quinoa contains all nine essential amino acids, making it extremely valuable to those on high-protein diets or those such as vegans whose diets may otherwise lack the full range of proteins. Quinoa is also high in nutrients such as vitamins E and B. One portion contains nearly 60% of the recommended intake of manganese, 30% of magnesium and 19% of folate.