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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.
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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. |
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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.
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Important Announcement: Christmas 2008!
