Our flour

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 Chichester Grain and is grown in West Sussex. Typical varieties are Crusoe, Skyfall and Zyatt, all Group 1 with high proteinĀ and particularly suited to bread-making.

Each batch of grain is tested for the amount of protein and this is printed on our bags. A minimum of 13% protein is normally required for a good bread rise.

Our flour does not contain any additives.

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.

Burton Mill Sourdough

Sourdough bread made with Burton Mill white bread flour from a starter fed with our wholemeal flour.

This short video shows the production of white bread flour at Burton Mill.

The grain is first milled into wholemeal flour which is then fed to the dresser for removal of the bran.

The machinery is quite noisy so apologies for the audio quality.

Baking with Burton Mill flour