The business has been running for over 20 years during which time we have specialised in supplying master baker grade flours to the home baker, with the emphasis on Canadian wheat based bread flours. These are the very strong flours that are not generally available in supermarkets because they cost more than the weaker flours made from cheaper UK and European wheat, but which are still sold as strong flour.

These very strong flours are particularly good in bread making machines and many people that have been disappointed with the results from their breadmakers have been amazed at the difference when they have switched to a much stronger flour. When Frances Bissell wrote about us in 'The Times', she described this difference as 'staggering'. Their strength makes them an ideal vehicle to carry all the extras that can make bread so special - other flours such as barley, rye, oat, or maize; and bits and pieces such as seeds, nuts, cheese, onion, tomatoes, or whatever. We also stock most of these extras in our large range of general baking supplies - yeast, dried fruit, grains & flakes, nuts, seeds, etc, etc.

Panasonic launched their first bread maker in the UK in 1988 and we have had experience of their machines since then. We supplied Panasonic prior to the launch of the first machine so that they could put a range of flours through it, and they supplied us with a machine so that we could do the same. The letter from Panasonic to us not only makes quite clear the difference between a supermarket wholemeal and a baker's wholemeal, it states a principle that can be applied to all other types of flour. This is where we specialise and after 12 years experience, we do claim to have a pretty good idea of how to drive a breadmaker.

April 2008.
Flourbin.com no longer uses "frames", so should be much quicker to download.