Wessex Mill

What an amazing gift from @therealorangebakery who visited the mill today.

Great Article in the Wantage Herald yesterday about Emily's exam success.

Any guesses what we’ve looking at here?

We’re milling to bag today for our plain flour which means it’s taking an age as we only mill very slowly. On the upside the sticher is the working like a dream... touch wood.

Chaff being removed on the cleaners. We buy the wheat “dirty” and expect to remove a couple of % of chaff or stones along with the odd bit of bailer twine etc.

Beautiful gluten from our spelt delivery yesterday. This time our spelt came from Norfolk. Really impressed with the quality and quantity of gluten in spelt. It makes very silky dough.

The mill looking beautiful in the sunshine last week.

Amazing illustrations from one of the older milling theory books we hold in the mill. This book was first published not long after the invention of roller milling in Hungary in the 1880s.

The mill in the beautiful sunshine ☀️ yesterday.

We enjoyed some @pippindoughnuts in the mill yesterday. Absolutely delicious and made with our strong white artisan flour.

Parcels waiting to leave the mill yesterday. We reuse our cardboard boxes in the mill as much as possible for sending out flour hence they look rather variable.

The old mill stream behind the mill.

Slow mo of the first reduction roll (A roll). This starts the process of reducing semolina made from the endosperm of the grain into flour. We’re milling strong white artisan flour at the moment. Milled from Barrie and Crusoe 🌾 wheat.

Congratulations to @richardbertinet on the new book Crumb. I feel very honoured to have a mention and picture. We’re looking forward to baking some new recipes.

Our ordering system from 1987. We still supply 5 of these bakeries. The bags would have been in 32kg bags rather than 16kg.

Flour parcels waiting to go out of the mill yesterday.