WHY WE ARE DIFFERENT
More than 90% of the bread sold in the UK is made by an industrial process developed in the early 1960s (The Chorley Wood method and its variants) which uses flour from which the germ and bran have been removed; a very rapid process taking around an hour and a half. Numerous additives are employed as preservatives or for “dough development” or improved handling in the machines. And modern fast active strains of yeast are used in quantities which help to speed the fermentation of the dough.
Most processed Wholemeal breads contain approximately 30% wholemeal flour. (see Which report 1st April 2018) Our Wholemeal breads are made from 100% wholemeal flour.