N.R. STOATEs & SONS PRODUCE A RANGE OF STONEGROUND FLOURS AT THEIR WATER MILL IN DORSET.
Based at Cann Mills near Shaftesbury in Dorset, Stoates have for over 180 years been milling flour for both the domestic and bakery trade.
Michael (and now Ollie, 6th generation) produce stoneground flour using French Burr millstones driven mainly by the late 19th Century iron waterwheel powered by the River Sturkel, a tributary of the River Stour. The company is registered with the Soil Association, producing mainly organic flours. Some of these are used in the production of organic bread baked 12 miles away at The Famous Hedgehog Bakery. |
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organic stoneground flours
Spelt, an ancient grain with a characteristic flavour and often more digestible than modern wheat.
Rye, used for pumpernickel and sourdoughs, is produced as a wholemeal especially for bread-making. Strong 100% wholemeal flour, the ideal breadmaking flour from a blend of high protein wheat . Brown flour (81% extraction), rich in flavour but lighter than 100% wholemeal. Strong white, the Brown is sieved further to produce a creamy coloured flour with exceptional flavour. Maltstar, a Granary-type flour: wheat flour blended with malted wheat flakes, rye flour and malt flour. Plain, from low-protein wheat typically from a 30 mile radius of the mill. Brown and white self-raising flours. All are available in 1.5kg bags and 8kg or 25kg sacks. |
THE PROCESS
Great care is taken to select the best grain, much sourced locally and blended with high protein imported wheat. The grain is cleaned and blended before being ground between horizontal millstones. The superior French Burr stone used is a natural limestone resembling quartz and originates from La Ferté-sous-Jouarre in France. During milling, the bottom bedstone remains stationary while the top runner stone rotates shearing the grain with the edges of its furrows. These help purge the ground material to the outside and allow air in to prevent overheating which can damage the baking properties of the flour.
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