A new flour mill is to begin operation at an artisanal food hub in Fife, Scotland.
Bread For Good Community Benefit Society, which trades as Scotland The Bread, will open at Bowhouse on the Balcaskie Estate in September to process Scottish grains into organic flour for home and community bakers.
Rouge d’Écosse, Golden Drop and Hunter’s – three varieties of wheat that were common in Scotland in the 19th century – will be processed at what Scotland The Bread has claimed is the first UK-based Zentrofan cyclone flour mill.
Unlike industrial rollers that can waste about 25% of the grain, or traditional stone equipment that may heat the flour, the Zentrofan processes whole grains into cool, ultra-fine wholemeal flour that retains the grain’s nutrients and preserves the sweet flavour, the social business explained.
The flours, which are currently sold online and can be used for bakery items, including bread, pastries and cakes, will also be available to purchase from the mill.
“These heritage wheats are more than a historical curiosity,” said a spokeswoman for Scotland The Bread.
“The Society has commissioned research proving they contain higher levels of several important minerals than ordinary flour. Their superior nutritional profile and their suitability for agro-ecological farming make them a good starting point in our quest to select and develop bread grains that grow well in Scottish soils and can nourish healthy citizens, while providing local farmers with a fair and reliable return.”
Bowhouse, which launched last July and holds monthly food weekends showcasing local food and drink producers and street food traders, will also house a new brewer selling a small range of organic beers.
British Baker subscribers can read our report on local flour sourcing here.
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