Our Flour

The Allinson way of making flour

120 years 
of milling 

Producing Fine Flour
since 1892.


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 30 varieties of wheat in our extensive range of flours. In our bread-making flour we mill Gallant, Solstice and Crusoe, 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.


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.


At our flour mills, the wheat grain first passes through cleaning apparatus called a ‘screenroom’ to remove any impurities such as straw or dust. 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.