A good loaf is made by a good baker, with good technique and good equipment – but a good loaf begins with good flour, and Belinda’s Bakery has always used the best: Wessex Mill. It too is a family run business, albeit one with a much longer history, dating back to 1898.
The quality of their flour has been acknowledged with numerous great taste awards.
Most notably, the Wessex Cobber won two stars and the Strong White gained a one star award.
“We are probably the smallest flour mill left commercially roller milling wheat. At Wantage we replaced the old flour mill, that was built at the beginning of the last century, in 1980. The new one was built with machines dating back to 1935. It was designed to be able to run slowly and quietly and with the minimum of maintenance. This has meant that the flour we produce isn’t heated up as much as on modern plants…
The consistency of our flour is down to buying good wheat. The area around the mill produces some of the best wheats in the UK. We buy from local farms and pick the wheat up with our own lorries” [source http://www.wessexmill.co.uk/acatalog/about.html ]
In recent months our bakers have begun organic and gluten-free ranges, using flour from the well known Doves Farm.
