The flour from Stanway Watermill
Corn is the general name given to all cereal plants which produce an edible seed or grain. The plant is normally cut or harvested after a growing season and the grain extracted by threshing.
The most common forms of grain in this country are wheat, barley, oats and rye. Elsewhere in the world maize and rice are widely used.
Many other seeds can be added to these basic grains to provide different flavours such as sunflower, linseed, pumpkin, millet and poppy.
Most basic grains can be successfully milled between stones such as those at Stanway, but as wheat is the most popular grain, the stones have been dressed or grooved to produce the best results for this product.
Wheat grain produces a good balance of protein and gluten, starch and carbohydrates. The grain consists of three components.
- The bran or brown outer skin or casing (12% of total)
- The germ, which is the embryo for producing a new plant (3% of total)
- The endosperm, which is the white kernel (85% of total).
When the grain is milled, the whole is crushed between the stones and nothing is removed. The result is known as wholemeal flour. This is one of the products available at Stanway and is particularly suitable for making a traditional wholemeal loaf with a rich roasted nutty flavour and soda bread.
If the wholemeal flour is then passed through the grader, the bran is separated from what is then white flour. Additionally, we can produce three different grades of white flour by passing it through different sized holes in a sheet of mesh within the grader.
We use wheat grown on the Stanway Estate less than two miles from the mill, and the flour is distributed to local outlets such as restaurants, bakeries and retail food outlets including delicatessens. It is also available in 1.5 kilo bags directly from the mill during opening times.