So why use stoneground flour?

In short, because it tastes better. It also holds vast nutritional superiority, when compared to roller milled flour. In most modern industrial roller mills the practise centres around separating the bran and germ from the endosperm to create a homogeneous, bland flour, that does not spoil and can sit on a supermarket shelf for long periods of time relatively unchanged.

The flour produced at both Offley and Cann mill is rich, creamy and aromatic. It contains all of the lipids and natural nutrients of the grain. It is not blended with vital wheat gluten, or older oxidised flours to achieve a certain protein level and functionality, as is the norm in larger mills. Unadulterated, freshly milled, delicious flour. Why choose anything else?