Burton Mill flour is milled in a traditional way using heritage machinery and only water power. Our mill stones are made of French Burr from the Marne Valley in northern France and probably date from the mid 1800s. This type of stone is considered best for flour production as it produces a finer flour than more common grit stones.
We only mill flour to support local shops and businesses so do not sell flour from the mill or online. A list of shops selling our flour can be found on the contact page.
The milling wheat we use is currently supplied by Bartholomew’s of Chichester and is usually from in West Sussex or Hampshire. Typical varieties are Crusoe and Zyatt, both Group 1 with high protein and particularly suited to bread making. The 2020 harvest was relatively poor yielding less protein-rich wheat. However the Hagberg number was high (needed for good bread-making).
The wheat is supplied to us re-cleaned so is ready for milling.
Our flour does not contain any additives.
Allergy advice: Bartholomew’s also process nuts and so advise that their grain may contain traces of nut.
To produce our White Bread Flour we take the finely ground wholemeal and sieve out most of the bran using a water-powered flour dresser (see the restoration pages for pictures of this very elderly machine).
Unlike roller-milled commercial white flour our bread flour will contain some of the germ and bran giving a stronger flavour and a slight brown colour when baked.
The bran extracted from the wholemeal flour is available for animal feed – use the contact form for details of current availability.
Sourdough bread made with Burton Mill white bread flour from a starter fed with our wholemeal flour.