Testimonials:

"The Handmade Bakery has at its heart the ethics of localised supply
chains and organic agriculture, and our relationship with Yorkshire
Organic Millers has been extremely beneficial to us. The quality of the
flour is great and our Yorkshire Leaven loaf, made exclusively with YOM
flour, is the loaf we are most proud of.”
Dan McTiernan, Director / Baker, The Handmade Bakery, Slaithwaite

"Yorkshire Organic Millers flour enables us to make bread with more flavour than conventional bread flours. It brings back memories of my childhood"

Adam Jackson, Head Chef, The Black Swan at Oldstead

'We have been making bread here for many years, moving over some four years ago to the organic stoneground flour from Yorkshire Organic Millers. This has been so well received by our customers that we have started to sell the bread, as well as the flour itself, in our on-site deli:  a fantastic commodity helping to give us a fantastic product to serve to the customer.' 

Ashley McCarthy, Ye Old Sun Inn Colton.

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The flours Wholemeal   is exactly what it says it is: 100% of the natural goodness of the wheat - nothing whatsoever added or taken out.  Our blend is now being boosted by the blending of three locally grown wheat varieties. Paragon 25%, Amaretto 25% and Naturastar 50%. The latter is a long straw variety, only found under the organic label. After milling, the bran particles are unusually large and need to be softened, so allow plenty of time for proving / rising, to get the best volume.

Superior White  is an 86% extraction of the same Paragon / Amaretto / Naturastar blend. 86% extraction means that most of the bran (which is acidic), has been removed. This highly nutritious flour is the tastiest and creamiest version of our two whites. Again, it is likely to rise more easily during baking, than in the past.

Unbleached White  is the whitest and lightest of all our flours. It is milled from a 50:50 blend of just the Naturastar and Amaretto varieties - and is also an 86% extraction.  Betty's Bakery are currently using it in the production of the Yorkshire Millers Cob. Spelt - Wholemeal  or 86% White: we also produce two superb Spelt flours.  This ancient hybrid of wheat is generally slightly lower in gluten than our modern wheats.  This can make Spelt breads more agreeable to those with a wheat intolerance.
As well as being highly suitable for a wide range of breads, our flour can also be used very successfully for scones, pastries and lower-fat sponges, batters, pancakes, cakes and biscuits. It is also suitable for bread-making machines.

There is a natural seasonal variation in the taste, texture and colour of bread made with our flours. This is due to the weather and soil conditions during crop growth: factors that make organically grown foods like ours so enjoyable and unique. All flours are supplied in 1.5kg bags and 16kg sacks