YQ Wholegrain Flour
Pickup currently unavailable
1 Bag - 1.5kg
The Matthews Cotswold Flour Mill
Station Road
FWP Matthews Ltd
Shipton under Wychwood, Chipping Norton OX7 6BH
United Kingdom
Matthews Stoneground YQ Wholegrain is a dark wholemeal flour, with a beautiful rich nutty taste. Perfect for sourdough breads, cakes, pastries and all-purpose baking. YQ ‘Yield & Quality’ is the rockstar of wheat populations. It is produced from a diverse, resilient populations of wheats. Use this flour in wholemeal recipes for it’s unique taste profile. These genetically diverse wheats are grown using a low input farming model which supports the regeneration of the soil, minimises use of chemicals and increases biodiversity.
Matthews Stoneground YQ Wholegrain is a dark wholemeal flour, with a beautiful rich nutty taste. Perfect for sourdough breads, cakes, pastries and all-purpose baking. YQ ‘Yield & Quality’ is the rockstar of wheat populations. It is produced from a diverse, resilient populations of wheats. Use this flour in wholemeal recipes for it’s unique taste profile. These genetically diverse wheats are grown using a low input farming model which supports the regeneration of the soil, minimises use of chemicals and increases biodiversity.
Matthews Stoneground YQ Wholegrain is a dark wholemeal flour, with a beautiful rich nutty taste. Perfect for sourdough breads, cakes, pastries and all-purpose baking. YQ ‘Yield & Quality’ is the rockstar of wheat populations. It is produced from a diverse, resilient populations of wheats. Use this flour in wholemeal recipes for it’s unique taste profile. These genetically diverse wheats are grown using a low input farming model which supports the regeneration of the soil, minimises use of chemicals and increases biodiversity.
Matthews Stoneground YQ Wholegrain is a dark wholemeal flour, with a beautiful rich nutty taste. Perfect for sourdough breads, cakes, pastries and all-purpose baking. YQ ‘Yield & Quality’ is the rockstar of wheat populations. It is produced from a diverse, resilient populations of wheats. Use this flour in wholemeal recipes for it’s unique taste profile. These genetically diverse wheats are grown using a low input farming model which supports the regeneration of the soil, minimises use of chemicals and increases biodiversity.
