This flour is milled from the YQ (Yield and Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. 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 breads, pastry and cakes. It's a wholemeal flour stoneground from organically grown wheat and retains all the nutrients and wholesome flavour of wholegrain wheat.
Ingredients:
Organic Wheat Flour* *=contains gluten
Nutrition: Typical values per 100g
Energy 1351kj/319kcal
Fat 2.4g
of which saturates 0.4g
Carbohydrates 64.3g
of which sugar 1.5g
Fibre 10.6g
Protein 9.9g
Salt 0.13g