|Wholemeal Atle wheat flour, grown in Suffolk. (Looking for Atle Wheat Grain instead?)
Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.
Our current batch of Atle Wheat is 12.65% protein with a Hagberg falling number of 325.
For allergens, including cereals containing gluten, see ingredients in bold.
(raw whole grains)
|of which saturates
|of which sugars
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free