Description
Milled in the heart of Norfolk, Norfolk & Better Strong Wholemeal Flour is produced on a traditional mixed farm in the heart of Norfolk. The farm spans around 1,500 acres and grows the wheat on its own fields before milling it on-site, giving complete traceability from field to flour.
The flour is stone-milled on the farm, meaning the wheat is harvested, milled and packed in the same place. By keeping production on the farm, Norfolk & Better ensures minimal food miles and a product that reflects the character of the local land and farming traditions.
Why it’s a great choice for baking
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Field-to-flour provenance – Wheat grown and milled on the same Norfolk farm for freshness and full traceability.
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Wholegrain flour – Contains the entire wheat grain, providing a fuller flavour and more natural fibre.
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Stone-milled quality – Gentle milling helps preserve the character and natural goodness of the grain.
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Strong gluten structure – Higher protein content helps dough develop strength and rise well.
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No unnecessary additives – Produced simply from wheat, without artificial improvers.
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Supports local farming – Choosing Norfolk-grown flour supports local agriculture and sustainable food production.
Why strong wholemeal flour is used
Strong wholemeal flour contains more protein than standard wholemeal flour, which helps develop gluten and gives dough the strength it needs to rise properly. The bran in wholemeal flour can make dough heavier, so the higher protein content helps balance this and produce better structure and texture in baked goods.
Typical uses for strong wholemeal flour
Strong wholemeal flour is commonly used for:
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Wholemeal bread loaves
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Seeded and multigrain breads
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Wholemeal sourdough
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Rustic rolls and baps
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Hearty farmhouse loaves
With its rich flavour, wholegrain character and strong baking performance, Norfolk & Better Strong Wholemeal Flour is ideal for wholesome breads that celebrate the natural taste of Norfolk-grown wheat.
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