Hodmedod works with British farmers and plant breeders like Professor Martin Wolfe from the Wakelyns Agroforestry Organic Research Centre to provide pulses and grains from fair and sustainable UK production.
This flour is milled from the YQ (Yield and Quality) wheat population. The population is a crop of extraordinary diversity, that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.
YQ flour has great texture and flavour and is suitable for sourdough bread, pastry, and cakes. It's a wholemeal flour stone ground from organically grown wheat and retains all the nutrients and wholesome flavour of whole-grain wheat.
Cultisan wants to offer a wide array of "good", and good can come in different shapes and sizes. It can be the unearthed gem from a long way away or it can be a company from home that you may have heard of but who are still small in the big scheme of things and who are doing things the right way. These companies value quality and ethics over quantity. What do you think? We'd love to have your feedback.