Quality Flour from Marriages - Overview
W & H Marriage & Sons Ltd have milled quality flour for bread and cake making since 1824 at our family run mill in Chelmsford, Essex. The Marriage’s range of 1.5kg flours for home bakers includes:
Stronger protein flours for breads, rolls and pizza:
Finest Strong White Flour
Organic Strong White Flour
Strong Wholemeal Flour
Organic Strong Wholemeal Flour
Organic Country Fayre Malted Brown Flour
100% Canadian Very Strong White Flour
100% Canadian Very Strong Wholemeal Flour
Softer flours for scones, cakes, biscuits, puddings and pastry
Finest Plain Flour
Organic Plain White Flour
Finest Self Raising Flour
Organic Self Raising White Flour
Light Brown Plain Flour
Light Brown Self Raising Flour
Quality Flour - click here to view our stockists or click on the links below to find out more about the uses for the different categories of flour and accompanying recipes to try out at home:
Strong flour, also known as bread making flour, is producedfrom hard wheat varieties, which have a higher protein content than plain and self-raising flour. Strong flours can be white, wholemeal or malted. More...
White flour is milled using a modern steel roller mill, with most of the wheat germ and bran removed during the milling process. White flour is produced using about 75% of the wheat grain, resulting in flour that is more refined than brown or wholemeal, white in colour and lighter in texture. More...
Brown flour usually contains about 85% of the original wheat grain. Marriage’s brown flour is produced by milling white flour, then adding some of the fine bran and wheat germ from the same wheat back in. This can be compared to wholemeal flour, which has nothing removed, and white flour where bran, wheatgerm and some of the minerals are taken out. More...
Wholemeal flour (known as whole wheat in the US) refers to flour that uses the whole grain of the wheat, with nothing removed, whereas white flour undergoes a refining process. More...
Plain flours are for general baking and cooking. Plain Flour can be white, brown or wholemeal. This all-purpose flour does not contain a raising agent, and is made from a variety of wheats. More...
Self-raising flour can be white, brown or wholemeal flour, with baking powder added. Self-raising flour is used for baking where the cake needs to rise; such as scones, muffins, crumpets, Christmas cakes, puddings, pastry and some biscuit and bread recipes. More...
Stoneground flour is made in the traditional slower way, by grinding wheat between two stones. Nothing is added or removed during the milling process and retaining the wheat germ and bran means that stoneground wholemeal flour has a different, fuller texture than brown flour, which only uses about 85% of the original wheat grain. More...
Marriage’s have milled a range of fully organic flour for bread and cake making since 1986 and select organically certified wheat from farms across the UK and the world. The company has supported organic growers for over 40 years, and when American strong wheat became available in 1986 we started making all organic bread flour. More...
