Hard wheat refers to any variety of wheat that has hard grains (kernels) with high protein and gluten content. Hard wheat produces a strong flour with protein levels over 12.5% which make it ideal for making breads and pastas.

Soft wheat refers to any variety of wheat that has soft grains (kernels) that are high in starch, low in gluten and have a protein content of 9.5% or less. Soft wheat flours are especially suited to cake making and the production of confectionery and other baked products, including sweet biscuits, cookies, pastries, steamed buns and snack foods.

We use biodynamic products whenever possible. If biodynamic products are not available, we use high-quality, certified organic products. Biodynamic agriculture regards the farm as an organism or self-contained entity. The farmer is an essential part of the system too as they ensure the
 integration of crops and livestock, the recycling of nutrients, the maintenance of soil, and the health and wellbeing of crops and animals. Approaches and methods such as cover crops, green manure and crop rotations are used extensively. The biodynamic approach also takes into account astrological influences, as seeds are planted during certain lunar phases.

Certified organic products are grown and processed without the use of synthetic chemicals, fertilisers or genetically modified organisms. Organic is not just about being chemical-free; it’s about the way food is grown and handled. The whole system is linked, from soil to plants to animals to food to people and to the environment. More specifically, organic agriculture is a production system that sustains the health of soils, ecosystems and people. It blends tradition and technology and follows ecological processes to promote fair relationships and a good quality of life for all involved.

Sustainable agriculture uses farming techniques that protect the environment, public health, human communities and animal welfare. It focuses on producing crops and livestock with a minimal environmental impact while finding the balance between production and preservation. Other important aspects of sustainable agriculture include water conservation, reducing or eliminating the use of fertilisers and pesticides, promoting biodiversity and maintaining the economic stability of farms through improved farming practices.

Spelt is one of the three ancient wheat varieties from which modern-day wheats are derived. While it is a member of the same grain family, spelt is a completely different species to common bread wheat, rye, barley and oats. Although spelt contains gluten, it’s much easier to digest than other wheats and may be a more suitable option for people with intolerances. A versatile flour, spelt is suitable for breads, cakes, pastas and pastries.

The kernel is the softer, usually edible part of a nut, seed or fruit stone contained within its hard outer shell.

A delicious by-product of the milling process, semolina are the gritty, coarse particles of hard or durum wheat left after the finer flour has been extracted, leaving the inner, granular, starchy endosperm of wheat that has not yet been ground into flour.

Buckwheat isn’t actually a wheat, but a fruit seed from the rhubarb family. It is often ground into flour and is quick-cooking, gluten-free and a good source of fibre and magnesium.

Bran is the outer covering, or shell, of wheat kernels.


GMO stands for Genetically Modified Organism. GMO describes a plant or animal that has had a gene inserted into it from a different species, which causes it to exhibit the traits of that species. No genetically engineered material is used in any Wholegrain Milling products.


Whole flour is flour that retains all the fibre, germ and goodness of the whole grain.