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Matthews Cotswold Crunch Dark Flour

£13.99
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Availability: Translation missing: en.general.icons.icon_check_circle icon In Stock | Same Day Dispatch up to 2pm (Mon-Fri) | Express Delivery Available

Matthews Cotswold Crunch flour is a speciality blend of strong bread flour, malted wheat flakes and malt flour for bread and rolls. The flour has a nutty taste and a signature darker colour. This flour is extremely popular due to its flavoursome, malty aroma with added texture from the wheat flakes. Great Taste Award winner.

Also available in 1.5kg Bags here.

Milling and Grain Provenance: Matthews Cotswold Crunch flour is blended with malted wheat flakes. Malted wheat adds a delicious texture, taste and smell when added to flour. Malted wheat contains insoluble fibre which helps us digest food more easily.

Perfect for & Recipes: Hearty full flavoured great tasting artisan breads. Blend 25% with Spelt for a lighter loaf. Sourdough Bread, Cotswold Crunch Bread.

Top Tip: Lighten up your Cotswold crunch bread with our Light Spelt to pack your next tasty loaf with added fibre or use 10% Rye and 10% spelt a three way artisanal blend.

Contains: Malted Wheat Flakes, Maltone, Stoneground Dark Rye

Protein: 12.7% to 13%

Did you know: The history behind this type of flour supposedly goes back to the Benedictine Monks of Burton Abbey. They were said to have accidentally discovered, while experimenting with a brewing method, that malted wheat flakes improved the flavour of their bread enormously! What we can tell you is Cotswold Crunch makes a delicious loaf.

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. 

Care

To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.

Legal Disclaimer

Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame

Please note: bags smaller than 25kg are decanted at our premises into food grade bags.

Sacks are made from fully recyclable unbleached paper.

ABOUT RATTON PANTRY

Ratton Pantry is an independent, family owned business. Recognising the need for good quality baking ingredients online, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.