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About the MillMilling is the one of the oldest and most necessary craft's. At Bacheldre Watermill we use a blend of traditional skills and equipment with modern machinery to create a range of award winning Organic flours. The grain is first cleaned in our refurbished 'Eureka scouring and separating machine' dating back to the late 1800's before it goes to the hopper above the stone.
The Millers' TaleWhen Matt and Anne Scott first visited Bacheldre Watermill, in the beautiful Welsh Marches, it was love at first sight: "We just knew this was the place for us", explains Matt. Having decided to start a new business in the country, the Scotts had planned to work in tourism, and Bacheldre was being sold as a campsite that just happened to have a watermill attached.
"There's been a mill here since 1575, and the idea of keeping that heritage going really appealed to us. The mill was a working museum when we first came across it but was only grinding around a tonne of grain a month. We went into it as complete novices, but learnt quickly. We have increased production as the business has gone from strength to strength, and we have won many awards for the quality of our flour, our packaging and our business. Our success is really down to our attention to detail and the traditional methods we employ for our milling, and also the way we pack it. By stone grinding the flour we retain all the natural goodness and flavours of the wheat germ. Our range of bread, home baking and speciality flours are a must for the home kitchen through to Michelin star restaurants."
There has been a water mill at Bacheldre since 1575 and the current building was built in 1747. The mill was built to service the 500 acre estate of 'Crow Wood' including the hamlet of Bacheldre, it has been mainly used during the winter months, due to the supply of water to the mill, and for such a small estate only a small amount of feed and flour was required.
Today we have grown the business and although we do use motors to turn our stone's, this has been done sympathetically to match the speed that the water wheel turns the stones, we can mill longer in the day, but not faster. We use a green energy supply and we are now working on installing an electric generator to the waterwheel to use the water to create some of the electric required.
WHEAT flour, statutory nutrients (calcium carbonate, iron, thiamin and niacin).
Allergy Advise : For Allergens, including cereals containing gluten, see ingredients in BOLD.
This flour is brilliant, makes delicious bread and buns on it's own or mixed with the brown flour for a lighter brown loaf. Read morePublished 2 months ago by Don
As with all their flours, I found this excellent for bread making. I usually mix this in with their wholemeal flour for a slightly lighter loaf, it gives great results even with my... Read morePublished 2 months ago by Greg Williams
Great flour. The quality is superb and perfect for the sourdough bread I make. It has a wonderful texture and being stoneground it retains all the nutrients ordinary white flour... Read morePublished 3 months ago by A. Rawlings