In a first for Kells, we are milling white flour using our stoneground method. For this product the locally grown wheat is stone milled and then separated by sieving so that the essential oils and flavours from the wheat germ are retained, resulting in a plain flour with an excellent stoneground flavour, that is ideal for making pastry, cakes and scones.

In a first for Kells, we are milling white flour using our stoneground method. For this product the locally grown wheat is stone milled and then separated by sieving so that the essential oils and flavours from the wheat germ are retained, resulting in a plain flour with an excellent stoneground flavour, that is ideal for making pastry, cakes and scones.