ALLINSON

Thomas Allinson set up his first flour mill in 1892, intent on providing bakers with wholesome, high quality ingredients. Allinson was something of a pioneer, passionately encouraging people to eat well and enjoy the simple, healthy things in life. This philosophy is still at the very heart of what we hold dear today.

We believe that baking bread is a simple pleasure that anyone can do in their own home.  That is why we have developed a range of 21 different types of bread that can be made from just 3 easy-to-learn dough recipes.  Once you have mastered those, and a few simple techniques, the possibilities for what you can bake are almost endless!  To help even further, this page has how-to videos, tips and tricks to help you rise up, and take your baking to the next level.

In order to maintain the standards for which Allinson are renowned, we source the grain for our bread-making and culinary flours from across the world. Every batch is sampled and thoroughly tested before we purchase it. We use over 30 varieties of wheat in our extensive range of flours. In our bread-making flour we mill Gallant, Solstice and Crusoe, to name just a few. Most of the grain is grown in the UK. However, some comes from North America and continental Europe. Wherever the best wheat grows, that's where we'll go to get it.

Strong White Bread Flour

Allinson Strong White Bread Flour is a great all purpose flour and its high gluten content makes it particularly suitable for bread making. We mill British grains to make this flour and wherever possible source wheat from the farms around our mill in Bishop Stortford.

Seed and Grain White

We milled Allinson Strong White Bread Flour and blended it with wheat and barley flakes, kibbled rye, sunflower seeds, millet and linseed to give your bread added texture and taste.

Country Grain

We milled Allinson Strong White Bread Flour and blended it with malted wheat flakes, rye flour and malted barley flour to give you rustic bread with a rich texture and nutty flavour.

Very Strong Wholemeal

Allinson Very Strong Wholemeal Bread Flour contains 100% of the wheat grain keeping all the natural nutrients. The resulting flour contains significant amounts of fibre, iron and B vitamins.

Very Strong White Bread Flour

Made from a blend of premium wheat, Allinson Very Strong White Bread Flour has a higher protein content and gluten strength than our strong flour. Perfect for baking really excellent bread! You can use this flour whenever your recipes call for strong white bread flour and it will produce a higher rise and a better texture.

Seed and Grain Wholemeal

Allinson Wholemeal Seed & Grain has the wholesome goodness of wholemeal bread flour combined with kibbled rye (crushed and flattened grains), sunflower seeds, millet and linseed with wheat. Adds texture, colour and a nutty flavour to bread, rolls, pizza bases and pastries.

Plain White

Expertly milled from British wheat, Allinson Nature Friendly Self Raising and Plain White flours are great for baking and kind to nature. Use them in your favourite recipes to create perfect results time after time.

Self-Raising Flour

Expertly milled from British wheat, Allinson Nature Friendly Self Raising and Plain White flours are great for baking and kind to nature. Use them in your favourite recipes to create perfect results time after time.

Plain Wholemeal

Allinson Wholemeal Plain Flour is milled from 100% whole grains to add texture and taste to your pastries, biscuits, sauces and crumbles.

Self-Raising Wholemeal

Allinson Wholemeal Self Raising Flour is milled from 100% whole grains to add texture and taste to your cakes, muffins and pancakes. 

Easy Bake Yeast

Allinson Easy Bake Yeast is a combination of dried yeast with the bread improver Ascorbic Acid (Vitamin C).

Dried Active Yeast

Allinson Traditional Dried Active Yeast is compressed yeast from which the moisture has been removed.