White Flours

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.

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.

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.

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.

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

French - 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.

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.

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.

Self-Raising - A culinary flour with a strictly controlled addition of raising agents to be used in sponges, scones and pastry goods.