- Location
- The North
and gas oil steel utilities etc, could not agree moreBring back National Flour and National Loaf.
and gas oil steel utilities etc, could not agree moreBring back National Flour and National Loaf.
And oatsSpuds. Long live the spud. Fudging bread is bad for you. Good spuds and winter veg is all we need.
Take your tinfoil hat off please.You can buy a table top flour mill and find out for yourself. From experience a little bit of wheat goes a very long way.
But in answer to your question, I think we easily grow enough, it's just the flour millers like to import lots to oversupply the market and keep the price down. It's bugger all to do with quality, a considerable amount of "feed" wheat went to make bread flour in 2007 and you didn't hear many consumers complaining about that.
I brought a bucket of wheat into the house to make wheat, but the cat found it first.10.7/74/180 gleam, ground up at home, produced a perfectly decent,albeit a tad dense, loaf. Not Chorleywood process albeit.
I brought a bucket of wheat into the house to make wheat, but the cat found it first.
It pleases me that you had to bring the wheat inside to perform the magic or turning it....into wheat. But i know what you mean
Particular products.Take your tinfoil hat off please.
Nothing to do with wanting to import wheat to create oversupply. The UK milling industry uses 85% domestic wheat with the other 15% largely coming from Canada and Germany for particular products which cannot be produced using UK wheat.
What's your experience of producing flour on an industrial scale?
Apologies, I'll be more clear. There are certain baked goods that are consumed in the UK that cannot be produced using UK grown wheat.Particular products.
As i understood it, to make high grade bread, the UK has to import a large tonnage of a wheat variety the UK cannot grow, canada being one source? or am i wrong, reason i ask this, is even during ww2 when the Uk was being blockaded by AXIS forces and we were ploughing up millions of acres of pasture to grow cereals, the Uk still had to import large amounts of wheat, again from canada, please comment if you know whever we can or cant grow enought wheat of the right quality to make bread?
The only flour with fibre in is wholemeal.We only try to grow bread making Wheat - which we have done for many years now.
Last year 76% of Wheat in UK milling was UK Wheat. Over 87% the year before. I posted this last Week or so.
A third of ALL super market products have flour in them.
Statistics
Wheat flour is an important bedrock of the UK diet. This single ingredient is in about a third of all grocery products on supermarket shelves and provides 20% of the energy and protein consumed by the UK populationwww.ukflourmillers.org
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The only flour with fibre in is wholemeal.
There isn't much nutrition in flour either, just plenty of calories.
Makes me wonder how accurate the rest of that piece is as well......
Thats fine in theoryThe issue under the current situation is the high price of nitrogen to feed the wheat to make protein so it is high enough to make good bread
the uk is better off concentrating on growing soft wheat which can make other products from lower protein
the uk climate is more suited to growing this type 0f wheat
If every one grew hard bread varieties we would have to import a lot of soft wheat used in biscuits cakes beer batter ectThats fine in theory
Bread wheat should be grown where possible In case the worst happens.
Coal mines will be reopening, and steelworks too
Seen a recipe for barley bread the other day. Anyone tried making bread from barley?
No, theres slways plenty soft wheatIf every one grew hard bread varieties we would have to import a lot of soft wheat used in biscuits cakes beer batter ect