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We have tried to make our pricing as simple as possible.

 

The difference in cost between the wheats and cereals we have grown is not great - except for Spelt - so creating a standard pricing structure makes sense.

 The process of collection, cleaning, milling and packing is the same - although the bigger the bag the less the relative cost.

There is a big difference with the Dressed flour because the process leaves us with around only 60% of the wholemeal so the cost is considerably more.

 

So what is all this ‘Dressed Flour’ business then?

 

When you Stone grind cereals the whole seed or berry is passed between the stones, so the Wholemeal flour produced is a complete product with nothing added and nothing taken away.  The three main parts in the berry - the bran, the wheat germ and the endosperm - are all ground and mixed up together.

 

Roller mills (which produce nearly all our flour today) don’t grind the berry but  instead ‘crack’ it, ‘reducing’ it to its constituent parts.  Each part is then processed, the endosperm  being milled into white flour.

 

So the reason we don’t have white flour is simply because we do not produce it!

 

What we do instead is put our Wholemeal flour through a Wire Machine or Flour Dresser - basically a sophisticated sieve which separates the smaller finer particles  from the courser ones.  Whilst this was originally designed as a means of separating human and animal feed, the finer and more delicately flavoured ‘Dressed’ flour we produce at Denver makes a bread that is just as distinctive as Wholemeal but not quite so powerful in flavour, whilst the semolina and bran are used elsewhere in baking and other cookery.

 

You can find out a lot more about the art, science and technology of flour production at the Mill

 

Our policy is to establish absolute transparency in the sourcing and preparation of all our products, so that both you and we can be sure of both the quality and the provenance of everything we sell.

 

Although our main farming partner at Poplar Farm is Organically registered, we are aware that if we were to also become an organic site it would compromise our current focus on local sourcing, and limit our development and experimentation with different varieties and types of cereal.

 

All our Flours are Milled on site in either the Windmill or our Barron Dreadnought vertical stone Mill from grain grown in site of the Windmill at Poplar Farm or next door at Hill Farm in Stow Bridge.

 

The Bread Mixes use our own flour, and other ingredients which we cannot produce ourselves (such as malted cereals) are sourced as locally as possible.

 

The growing range of products from ’The Baker’s Pantry’ are the tried and tested ingredients we use in the Bakery and Teashop, many of which are not normally available ‘over the counter’.  We are very careful about what we do use so you can be sure that the products in this range will live up to the highest standards of quality and performance.

 

We are always looking to extend the range of products in all departments - don’t hesitate to share any thoughts and ideas.

 

We also continue to collect for the Denver Upper Crust recipe book - based around the products we make and bake.   Credit will be given to the authorship of all contributions included, so your favourite recipe will not be stolen if you share it with us!

We now have a courier who will deliver up to 20Kg within the normal post code areas (you know if you are outside them!) so this is beginning to look viable.

 

If you require any products delivered to you please ring the Mill with your requirements and we will sort out the best way of getting them to you.

 

We are also in the process of adding an e-commerce facility to the site to enable easy shopping on line.

 

Slowly but surely we are getting there!