Inclusions

Inclusions in Carr’s Malty Seeded Flour add protein and fibre punch to baked goods

By Gill Hyslop contact

- Last updated on GMT

Malty seeded loaf. Pic: Carr's
Malty seeded loaf. Pic: Carr's

Related tags: Carr's Flour, inclusions, Millers, Wheat, Protein, Fibre, seeds

Carr’s Malty Seeded Flour – although not an inclusion itself – is packed with value add inclusions like oats, linseed, pumpkin and sunflower seeds.

The fortified wheat flour can be used to make both machine-made and handmade white bread loaves and rolls, with the selection of soft seeds adding a light, moisture bite and flavour. The inclusions also packs in 14.9g of protein and 7.3g of dietary fibre per 100g of flour.

According to Carr’s, its range of flours and bread mixes is ‘known to be tried and trusted by Britain’s best artisan and trade bakers … right through to home bakers. Combining the traditional craft with modern milling technology, Carr’s’ team of expert millers blend knowledge, pride and expertise into every bag they produce,’ claims the nearly-200-year-old miller.

Carr’s work as closely as possible with local farmers and farmer cooperatives to help keep food miles to a minimum and reduce a large source of pollution.

Its Maldon mill sources the majority of the wheat within a 30 mile radius of the mill, while wheat is brought in by boat into the ports next to its mills in Kirkcaldy and Silloth. A single boat can deliver up to 3,500 tonnes of wheat to Silloth, equating to a reduction in road transportation of 120 lorry loads.

The family-owned business ensures quality and consistency in each bag of wheat milled. According to Carr’s, the better the wheat, the better the flour and the better the end product.

Wheat is a natural product that can vary by variety, by region and by growing and harvest conditions from year to year. When wheat arrives at one of Carr’s mill, experts visually inspect every load for appearance and smell.

They then go under analysis to check the quality of the wheat and to ensure consistency. And finally, once milled, a sample of the flour is tested by baking bread in a test bakery to ensure it has reached its fullest baking potential.

Reason why the brand remains a trusted source by both commercial bakers and discerning home bakers.

Related topics: Ingredients, Bread, Health

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