Enhanced Nutritional Value
Regenerative agriculutre utilises farming practices that restore soil health, resulting in crops with higher mineral, vitamin, and antioxidant concentrations. It naturally produces more nutrient-dense foods, often containing significantly more potassium, magnesium, and zinc.
Exceptional Flavour & Quality
Regenerative grain enhances the flavour of breads, pastries, and cakes with a deeper, robust and cleaner taste. It offers subtle nutty, buttery or sweet notes and highlights exactly what wheat is supposed to taste like.
Improved Baking Performance
Regenerative flours produce a stronger, more consistent dough allowing for cleaner fermentation and better elasticity. It often yields a more flavourful, artisanal-quality product with an improved crumb structure.
Versatility
With the growing rise of regenerative agriculture, regen flour is available in various types, from Artisan T65 for white sourdough to stoneground wholegrain for rustic loaves. It's an easy replacement for conventional flour.
Sustainability & Brand Value
Build trust with your conscious customers by using flour they can rely on and feel good about consuming. Regenerative flours restores biodiversity, reduces carbon, and minimizes chemicals; all of which your customers will be thrilled to support.
Our Regenerative Flours
From thought to farm
Farmers like Ian Wilkinson and Ed Horton and leading the regenerative mission by spearheading this movement and encouraging more farmers to grow regenerative grain.
From farm to flour
Discover how Matthews Cotswold Flour mills regenerative, and how we play a pivotal part towards regenerative agriculture.