The Flourbin - Press Coverage

*Please hover your mouse over the publication names (above) to read the articles.

"On comparing supermarket strong flours with those available from The Flourbin:"

1. "The difference is staggering,"
2. "The bread I made with English flour seemed wimpish,"
3. "It is worth a drive to stock up on flour of this quality if you are a determined breadmaker."

"The Flourbin supplies a huge variety of flours including several French ones."

"What is so special about The Flourbin stock is that much of it comes from Canada where cold winters and hot, dry summers make for strong, pest-free wheat and flavoursome bread."

"Professional bakers are supplied with flours containing up to 14.5% protein whereas we amateurs have to make do with so-called strong bread flour from the supermarket with protein levels as low as 9.9%. No wonder we are so often disappointed at the results, even when we have followed a recipe faithfully."

"Bread machine recipes are nearly all based on the flours available in the average supermarket but if you want to experiment with producing very fine bread then you will need to try mixtures of flours (apparently the best millers use mixes of UK flour and other harder ones like Canadian). A good source of fine flour is The Flourbin, widely famous... it sells lots of specialist flours."

"The Flourbin's success lies in the fact that the flours are far better than the average supermarket brands."

"It came as something of a surprise to learn that no self respecting professional bakers would dream of using commercial prepacked flours in their dough mixes."

Martin Dawes, the food editor of The Sheffield Star (and an accomplished cook himself..) has written about The Flourbin on numerous occasions.

Ring him up and ask him what he thinks - he knows his stuff!