-
Flour milled locally at Driffield, East Riding of Yorkshire. Suitable for bread making.
-
Caster sugar is also known as baker’s sugar and superfine sugar and it’s good for baking because the sugar crystals are finer and dissolve easily and quickly.
-
Yorkshire Organic Millers, based on Hill Top Farm in the North York Moors Suitable for Bread making
-
With its fine silky texture, icing sugar is ideal for making icings and buttercream as it combines easily and dissolves instantly.
-
Porridge oats make the perfect creamy porridge or dd to your baking making delicious flapjacks and cookies.
-
Light brown soft sugar: a popular sugar for making fruit cakes and puddings where a rich, full flavour is required. It's damp, fudgy textured and denser than caster or demerara.
-
Glacé Cherries red, yellow, green or a mixture of all three colours.
-
Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated sugar has had all of the naturally present molasses refined out of it. It is the sugar that is most commonly used in baking.
-
Raisins are dried in the autumn sun without preservatives. You can eat them as an energy-boosting snack, or add them into your baking to give your cakes and bread that extra burst of flavour
-
Desiccated coconut is simply coconut meat that has been grated and dried. Price per 100g
-
Fast action dried yeast does not need to be reconstituted in water first. The yeast is simply added straight to the flour. Fresh Yeast is also available.
-
Fresh yeast will keep for 7-10 days in the fridge and any unused yeast can be frozen. Once defrosted you will need a larger quantity of yeast than fresh to bake with because it is slightly less active once it has been frozen, but it does still work. Fast-Acting Dried Yeast also available.