Matthews Cotswold Churchill Strong Bakers Flour 16kg
Matthews Cotswold Churchill Strong Bakers Flour is a premium grade strong white bread flour, perfect for long fermentation sourdough and other bread.
Perfect for: Premium grade strong white bread flour, perfect for long fermentation sourdough and other breads.
Did you know: The flour is named after a local town a few miles from the mill, where the grain grown on the surrounding hills is used to make Churchill strong white flour. The flour is then used to make sourdough bread in the mill and local bakeries and used to make Cotswold sourdough, served in local pubs and restaurants all over the Cotswolds and beyond.
Delivers: A finely milled consistent strong white flour.
Milling: Provenance: Produced using a blend of premium Canadian spring wheat with superior water absorption qualities and local grade 1 high protein wheat.
Wheat Origin: Great Britain & Canada
For allergens, including cereals containing gluten, see ingredients in bold
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame