The Allinson way of making flour
SPECIALLY SELECTED WHEAT FROM AROUND THE WORLD
In order to maintain the standards for which Allinson are renowned, we source the grain for our bread-making and culinary flours from across the world. Every batch is sampled and thoroughly tested before we purchase it. We use over 50 varieties of wheat in our extensive range of flours. In our bread-making flour we mill Malacca, Paragon, and Shamrock, to name just a few. Most of the grain is grown in the UK. However, some comes from North America and continental Europe. Wherever the best wheat grows, that's where we'll go to get it.
WHAT’S IN WHEAT?
ALL THE GOODNESS OF WHOLEWHEAT
Wholemeal flour is produced by retaining the wheat germ and bran elements of the grain. The bran is the outer casing of the grain and contains B vitamins and protein. The wheat germ is rich in vitamins, protein and oil.
The starchy endosperm is used to make white flour. It is separated from the bran and wheat germ, and through repeated rolling, it is ground down to the required colour and texture.
All the flours in the Allinson range are produced to the most exacting standards of quality and consistency. So you can rely on flours as wholesome, tasty and nutritious as those milled by our founder Dr Allinson.
DID YOU KNOW?
Approximately 7,500 tonnes of Allinson flour is produced each year.
INTO THE MILL
- At our flour mills, the wheat grain first passes through cleaning apparatus called a ‘screenroom’ to remove any impurities such as straw or dust. The screening process consists of aspirators and de-stoners. These separate the unwanted material based on size, weight, particularity and air resistance.
- The wheat is then ‘conditioned’, a process which moistens it to soften the bran layer.
- The grain is then allowed to rest for up to 24 hours, a process that breaks down the grain into bran, germ and endosperm.
- A single grain of wheat makes about 20,000 particles of flour.
© NABIM 2007