Mapledurham Watermill has always produced whole-wheat flour. This flour has much to commend it as it retains all its valuable fibre in the form of bran, the brown outer husk of the wheat, and all its proteins and vitamins, much of which lies in the lightly pinkish inner skin and in the wheat germ. The extraction processes to which modern white flours are subjected removes much of these valuable constituents.
Careful cool milling with our original French Burr millstones produces a superb wholemeal flour.
Currently we produce three flours

100% Wholemeal
Excellent for cakes, scones, biscuits as well as bread
81% Wholemeal
This is 100% flour which has been passed through a dressing machine which separates out the white flour, semolina and bran. Ideal for sponge cakes and a lighter loaf of bread.
Millers Mix
This is a blended combination of bran and semolina, packed with goodness which is ideal as a desert or an alternative to porridge
Bran
A rich source of fibre, perfect for baking and adding to breakfast cereals.
Semolina
Makes the most delicious puddings and can be added to shortbread recipes. Also spinkle on part boiled potatoes, then roast them in the oven and they will go a wonderful golden brown.