Products

Milled from Crusoe wheat, this conventional bakers’ wholemeal stoneground flour is prized by our commercial bakers and produces a delicious flavour. This versatile flour can be used for baking and bread making.

Milled from Crusoe wheat, and hand-sieved to produce a lighter ‘white’ wholemeal that still retains most of the wholesome benefits of a wholemeal. This versatile flour can be used for baking and bread making.

Gently crafted through our traditional grading machine to sift out the bran, leaving a creamy white flour with characteristic small particles of wheatgerm.  As we do not add any additives to our white flour it is a natural wheaten colour and bakes delicious bread, cakes, scones or pastry.

Milled from organic Paragon wheat, grown at Slade Farm, in the Vale of Glamorgan. This wholesome stoneground flour adds a delicious flavour and is versatile for baking and bread making.

Milled from Millers Choice, an organic and biodynamic heritage wheat grain, grown at Hungary Lane Farm, this premium flour retains all the goodness of the whole wheat with a light bran, soft texture and very light in colour.
Mulika:

Hand-sieved to produce a lighter, white flour. An ancient grain with a delicious taste. Versatile, ideal for baking and bread making. With a lower gluten content and a higher level of soluble fibre it is more easily digestible and is thought to improve the immune system. Milled from organic grain.

An ancient grain with a delicious taste. Versatile, ideal for baking and bread making. With a lower gluten content and a higher level of soluble fibre it is more easily digestible and is thought to improve the immune system. Milled from organic grain.

Milled from naked barley grain, grown at Green Acres Farm, Shropshire.  This variety is a hybrid of Persian and Welsh naked barley, prized for its flavour. Delicious Wholegrain Naked Barley Flour is nutritious, versatile and flavoursome, with a delicate sweet aftertaste. Try substituting for wheat flour in any recipe not requiring the elasticity of high gluten dough.

Milled from Elego grain, grown at Green Acres Farm, Shropshire. It is a hardy cereal grass with a low gluten content. Adds depth of flavour alone or when combined with wheat flour for breads and pastries. Makes an excellent sourdough starter. Milled from organic grain.

Our 100% wholemeal flour is carefully blended with a mix of linseed, millet seeds, sunflower seeds, poppy seeds, thyme and sage.

Using the miller’s tried and tested recipe, this malthouse flour has been popular for nearly 40 years. It is carefully blended using our 100% wholemeal flour, stone ground rye and whole wheat grain to create a speciality flour. This can be used to make a delicious, tasty loaf or rolls with a crunchy texture.

A premium blend of our 100% wholemeal flour, with stoneground rye and whole wheat grain, with added malted flour and malted kibble to create an extra special malted flour. This can be used to make a delicious tasty loaf or rolls with a crunchy texture.

Semolina – a coarse grind of high-protein wheat – gives flavour and colour to breads, pizzas, and pasta. Suitable for dusting peels and bannetons, it is also great dusted over boiled potatoes just before giving them a shake and tipping them out for roasting. And of course, always good for a pudding.

Delicious wholegrain oats, suitable for creamy porridge or adding to flour to create biscuits and cakes.

Medium oatmeal suitable for biscuits, cakes and confectionery. Other uses include Scottish style Oatcakes, Parkin, Crumble toppings, Cheesecake bases and fish/meat coatings prior to frying/baking and stuffing mixes.

Create your own taste of Wales by simply adding butter, an egg and raisins, to this mix to make your own delicious little cakes that have been a rich part of Welsh history for hundreds of years. Makes 21 delicious traditional Welsh Cakes. Just mix and griddle.

Create your own indulgent shortbread.  Just add butter, pat into shape and bake. In minutes you’ll be eating light crumbly biscuits with mouth-watering flavour of Y Felin stoneground flour.

Create delicious pancakes from Y Felin’s nutritious stoneground semolina flour in your own kitchen. Simply add milk and an egg.  Cook and pile high with your favourite toppings – sweet or savoury, your choice!

Using the Miller’s tried and tested recipe, this Soda Bread Mix has been continuously produced for nearly 40 years. No kneading or proving required, just add milk or water to the mix and create a delicious and wholesome loaf in minutes. 

Craft your own unique handmade stoneground pizza. No kneading required, just add water, roll into shape, add your favourite toppings, cook and enjoy piping hot pizza made with your own fair hands.

Makes perfect pasta from Y Felin’s stoneground semolina flour, simply add eggs, knead to mix, roll out and hey presto. Makes lovely lasagne sheets or tagliatelle. Top with a sauce of your choice!

Using Y Felin’s premium stoneground flour, these flatbreads are simple to make, quick to cook and taste delicious served straight from the pan or dunked in some homemade dip. Maximum taste with minimum effort.