Matthews Cotswold Stoneground Heritage Light Barley T80 Flour 1.5kg, 4.5kg & 7.5kg
Matthews Stoneground Heritage T80 Barley Flour is a white T80 style strong bread flour. This flour is produced from a population of heritage British wheats, chosen for their unique taste and traidional qualities, that have a diverse profile that has adapted to growing in the UK over hundreds of years.
Perfect for: A light golden bread loaf.
Delivers: A flour that is easily adaptable to all recipes, producing a delicious full flavour.
Milling & Provenance: Carefully selected UK grown heritage wheats.
Contains: Wheat Flour [Wheat Flour, Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)], Barley Flour.
Recipe Recommendation: A good base flour that can be mixed other Matthews Cotswold flour to create the perfect 50/50 loaf!
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