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Stone-ground Flour

Flour, generally wholemeal wheat, that's been prepared in a traditional way - by being ground between stone (rather than modern stainless-steel rollers.

This traditional method produces less heat, and preserves more of the flours inherent vitamins.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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