Flour Production
Ray Hallett - © National Trust
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Ray Hallett - © National Trust
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Lode Mill Flour
This is milled from locally grown wheat and contains all the bran, protein, vitamins and minerals of the whole grain.
It is suitable for making bread, rolls, scones, cakes, biscuits and pastry. French burr millstones are ideal for the making of wholemeal flour - gently grinding the grain and leaving the bran in flakes.
It takes about 30 seconds and 10 tons of water to make 3¼lb of flour!
The Mill grinds regularly on the 1st and
3rd Saturdays of each month, water levels permitting!
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