Matthews Cotswold White Spelt Flour - 1.5kg Bag (Single Bag)

Description

We may be new to you, but we have been around a while! With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK s oldest family-run flour mills.Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we re proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional milling techniques.We supply predominately small, professional, artisan bakers all over the UK including 3 out of the last BIA bakers of the year. We mill using traditional stoneground methods and roller for premium bakers white flours. We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create award winning bread, wholegrain, culinary, pastry and speciality flour blends.The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It s where we mill, pack and ship every order to your door.Today, the company is led by father and son team Paul and Bertie Matthews - FWP Matthews great, great-grandsons.he Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It s where we mill, pack and ship every order to your door.Today, the company is led by father and son team Paul and Bertie Matthews - FWP Matthews great, great-grandsons.IngredientsSpelt FlourDirectionsMeasure flour using a dry measuring cup or scale. Sift if required. Use correct quantities of water. Avoid overmixing dough. Adjust water quantity as spelt flour is more soluble than wheat.Manufacturer Contact InformationFWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH

Features

• WHITE SPELT FLOUR. Is a smooth white flour milled from UK grown ancient grain spelt. This flour is much lighter in feel and easier to work with than wholegrain ancient grain flours. This flour produces light easier to rise breads with the distinctive nutty and sweet spelt flavour. Spelt is a highly nutritious and healthy option, compared to wheat, it is packed full of fibre. Cotswold Spelt is a perfect all-purpose healthy baking flour that produces delicious bread, cake and biscuit recipes
• MILLING & PROVENANCE. Spelt was first cultivated 6000 to 9000 years ago. It is referred to as an ancient grain along with Einkorn and Emmer the other Farro wheats. Matthews work with spelt farmers around the Cotswold and UK and collect the hulled Spelt and then share a de-hulling plant at one local farm. The spelt is then collected by the mill and conditioned in our 100-year-old pine bins before being milled into different types of spelt flour
• PERFECT FOR. Spelt Bread, Spelt sourdough pizza, Spelt wraps, Spelt scones, Spelt muffins, Spelt crepes, Use in replacement to all-purpose flour. Alternatively blend 20% spelt into your wholegrain flours for added flavour and to make a lighter loaf
• TOP TIP. 1: Use correct quantities of water. 2: Over mixing dough will destroy delicate proteins. 3: Spelt flour is more soluble than wheat so you may need less water
• DID YOU KNOW. Spelt is also know as farro grande in Italy, Dinkle wheat in Germany and the French call it wheat of the Gauls hulled wheat and has been cultivated for the last 6000 but possibly 9000 years. Spelt is actually hybrid of emmer and wild goat-grass. It is a not as old as its ancestors Einkorn and Emmer but has been arguable more consistently used throughout time