H M C A very strong white flour ideal for specialist doughs requiring a very long bulk fermentation. It is ideal for making authentic bagels. |
Noram® A strong white flour designed for the modern baker and high speed processes in which H M C may be too strong. |
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Bakers Green Label This flour is synonomous with the Heygate name for quality. A very consistent flour and always of the highest standard for a 12% bakers flour. |
Bakers Patents A strong bakers flour with a lower extraction rate but with equal strength to Bakers Green Label. |
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Extra Patents Our leading patent strong breadmaking flour. It is designed for specialist breads like Viennas and London Bloomers. |
Prestige A patent flour stronger than Extra Patents. |
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Chiltern® Above 12% protein and designed to be extensible in gluten. |
Opal® A strong English breadmaking flour which is blended to result in a competitive product for the modern baker using the latest technology. |
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Valley® A medium strength breadmaking flour designed for no time dough processes. This gives excellent volume on fermented products. |
Bakers Straights A quality flour which works well on high speed processes with the appropriate improver but also gives good performances using traditional methods |
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French Baguette Guaranteed to be milled entirely from French wheats in France. It will produce authentic French sticks as only the French can make. |
Pilot A selected blend of English wheats designed originally for plant bakeries and the Chorleywood Bread Process. It now also leads the way in the production of pastries. |
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Scone Flour A patent lower protein flour of excellent colour designed to make scones from scratch. |
Athena An untreated patent flour made specifically for bread and puff pastry with an excellent quality of gluten. |
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Culinary A soft English flour milled from quality blended wheats balanced to produce excellent pastries, pies and cakes. |
Biscuit When milled on specialist biscuit mills, this blend of wheat results in a soft flour suited to biscuit, wafers and rusk production. |
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Self-Raising A culinary flour with a strictly controlled addition of raising agents to be used in sponges, scones and pastry goods. |
Parisienne A flour milled from French wheat in a French style but to UK standards. |
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Titan A strong European based flour. |
Should you require any further details, there is a full technical team based at Northampton who will be able to help. | Contact Us |