Britain’s leading artisan flour miller, Matthews Cotswold Flour is launching three new flours created from grains grown using regenerative farming techniques which restore soil health, capture carbon and encourage biodiversity. Regenerative Pizza, Regenerative Churchill and Regenerative Eight Grain flours will join their growing range of flours farmed with the planet in mind and will be available from 12th July in store and online from Waitrose and www.cotswoldflour.com.
Bertie Matthews, 8th generation MD of this historic family-run business says: “Our ambition is that by 2030 every speciality flour we produce will be made from regeneratively grown British grain. Expanding this range with Waitrose is another important step, giving more customers the opportunity to choose flour that supports healthier soils, British farming and exceptional baking performance.”
The three new flours are milled using 100% regeneratively grown grain and will be available in 1.5kg bags.
Regenerative Pizza Flour (RRP £2.10, 1.5kg) is a finely milled white pizza flour for pizza dough. This light flour has a superior gluten quality that supports good water absorption and creates an elastic dough perfect for stretching and creating fantastic pizza bases.
Regenerative Churchill Flour (RRP £2.75, 1.5kg) is an extra strong, high-protein bread flour, ideal for sourdough baking and promotes excellent gluten development for effortless kneading and shaping. Containing 12.8% protein, it reliably supports the rise and structure of bread.
Regenerative Eight Grain (RRP £3.25, 1.5kg) is a speciality blend of eight grains and seeds combined to produce a wholesome strong multigrain bread flour. Combining wheat, rye flakes, oat flakes, malted wheat, maize grits, linseed, sunflower seed and millet seed, this artisan bread flour is ideal for baking delicious, multigrain bread and rolls by hand or bread machine.
Matthews adds: “Through our Cotswold Grain Partnership, we work closely with local farmers to support them to adopt practices that put more nutrients back into the soil than are taken out, thus preserving the soil and improving the environment now and for the future. As a 200 year old business, we are not in this for the short term profit, we are building long term plans and partnerships that will benefit the soil, the farmers and our customers for generations to come. These new flours will enable consumers to create delicious, nutritious, planet-friendly bakes.”
The new products have been added to the brand’s regenerative range which already includes All Purpose, Light and Dark Spelt, YQ Wholegrain, Strong Bread, Plain, Self Raising, Wholegrain, Fine Cake and Artisan T65 Bread Flour.
For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook. For trade enquiries contact sales@cotswoldflour.com.
