A systems answer to the problem of wheat

What is the problem of wheat? The problem is that, although more money is made from wheat than any other food product in the world, that this money is made by the people trading it as a commodity on the money markets, not by the people who touch it - farmer, miller, baker and pasta maker. This has to change.

What is Fresh Flours solution to this?

  • Grow interesting, (ancient, heritage, or population) grain, at an appropriate scale.

  • Grow grain in the presence of sunshine NOT, as is the norm, in the presence of oil. (Natural not synthetic. There is NO second way)

  • Pay farmers a sustainable wage to do the job they love. So they can focus on the things they love - soil, animals….

  • Pass on to the consumer the whole goodness that the grain holds. (Fresh Flour).

  • Make the whole grain system work by using all; bran, wheatgerm (middle) and endosperm (white).

WHAT is so good about our products?

  • Our flour is made from 100% naturally grown non-synthetic grain. It’s also stone ground and as Fresh as it gets; bagged and sent for delivery within 12 hours or used that day for making pasta, crackers and Biscuits.

  • Our pasta is made with ancient and interesting grains, freshly milled, bronze cut and air dried.

  • Our biscuits and crackers are made using the same fresh flour and ancient and interesting grains, mixed with the finest of other ingredients - Kadode Kampot pepper (the worlds best pepper), Cornish Sea salt, Palm flower sugar, Greek olive oils.

  • All our products are grown organically but not necessarily certified, and Vegan.

Flours and Grains

YQ Flours

The 2019 YQ was grown by Lyn and Jon Perkins on the Dartington Estate using organic methods.. The 2020 harvest is from Ed at Chagford, Dartmoor - certified Organic. YQ is a population grain developed by the late Martin Wolf at the Organic research centre. This population is part of a reaction to the way our wheat seed and farming had developed over the last 70 years.  “In 2000, Wolfe created a very special crop. With the help of plant breeders and the scientists from the Organic Research Centre, Wolfe took 20 varieties of wheat that had been doing well under low-input conditions in the UK, half chosen for their quality – their high protein and gluten contents – half for their high yield, and cross-bred them every which way, resulting in 190 new crosses. Normally, a breeder would look at these plants and select for the traits they wanted. But this time seeds from all 190 were thrown together in a field, grown, harvested and reseeded together for several years. Wolfe called it YQ, for “yield” and “quality”.”

https://www.theguardian.com/food/2019/oct/10/flour-power-meet-the-bread-heads-baking-a-better-loaf

Emmer (black and cream)

Emmer wheat is an ancient cultivated grain. Its older than Spelt. It has low gluten and complex tastes and high nutritional qualities. It also makes fantastic pasta… grown, 2020, by Fred Price ay Gothelney farm. We are growing both the variants for our 2021 harvest, on the Dartington Estate

Einkorn

Einkorn is the oldest wheat cultivated by humans. Its another high nutritional grain with low gluten - our bodies love this old grain. Grown naturally on the beautiful Dartington Estate with the amazing Jon and Lyn Perkins - between them they have over 50 years of organic grain growing experience. Makes great pasta. We have the 2020 Dartington Estate Harvest and a little harvest from Farming George grown on the Kent Sussex boarders.

Strong bread flour

Some of this grain is grown on the Dartington estate and some by Mark and Liz at Green acres farm. The protein content of our strong bread flours is currently between 13 and 14 % - showing great extensibility and strength.

Red Lammas

A south West heritage grain, Grown by Cornish golden grains in 2020, expressing strength and elasticity… we use this for all our products.

Red Lammas and Kent Hoary mix

Grown by Mark and Liz at Green acres farm. Strong and tasty.

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