Milling

Even though we have been milling since 2013, a lot of our customers don’t actually know that!

It all starts with the grain. Spelt, Rye and white varieties, all Organic, all supplied from local farms, arrive to the bakery in big bags (1 ton). They are then milled during the day in two stoneground mills - the Austrian mill deals with wholemeal flours (Rye, Spelt and wheat), while the French one stays on white (Miller’s Choice and Paragon). We use these grains because of their flavour - and believe this is what makes our bread so different.

The by products of the milling process are (where possible) incorporated back in our range. Semolina is used in the People’s Loaf, and also to dust baking sheets. Bran goes back into the flour (on the wholemeal range). The remaining chaff is given to a neighbouring pig farm. Nothing goes to waste!

If you ever wondered why our white breads aren’t completely white, it’s because the mills are gentle on the grain, and unlike industrial mills, our stoneground white mill keeps all the nutrients in, which means keeping some of the bran too.

We love to share our knowledge - drop us a line if you’d like to know more! info@astonsbread.co.uk