Derives from removal of the external husks of the seed. The kernel is lightly processed to conserve all the vitamins and nutritional substances...

Processing is done 100% by hand (as it was in the past) with slow drying on gratings in the Ruttars air. The packaging, labelling and conservation...

Spring pearl barley, excellent for soups and salads. The packaging, labelling and conservation are completed at the company laboratory...

Stoneground wholemeal spelt flour, made by milling triticum spelta grain, the ideal type for making bread, pizza, biscuits and more besides...

Flour made from a very rough-textured cereal, suitable for brown bread or multigrain bread. This flour is stoneground. The packaging, labelling and conservation...

Semi-wholemeal flour for making bread, biscuits, polenta and more. We grow a local variety. This flour is stoneground. The packaging, labelling and conservation...

Flour for polenta and for use as a special ingredient in bread. Harvesting is done by hand, and drying is done in the same way as for beans: slowly...

Soft (type O) flour (i.e. purposely not too refined, like superfine or type OO flour) made from superior bread grain. Internal bread-making experiments...