21 Nov 2022
Matthews Cotswold Flour, Britain's leading speciality flour producer, is launching a new range of Bread Mixes, ideal for those home bakers who want to enjoy all the benefits of freshly baked bread in half the time. Ancient Cotswold Crunch Bread Mix, Heritage Bibury Barley Bread Mix, Cotswold Malted Rye Bread Mix, Sicilian Italian Pizza Mix, Cotswold Rye & Spelt Bread Mix and Traditional Stoneground Artisan White Bread Mix will be available from early November from www.cotswoldflour.com and select retail outlets (RRP £9.48 for 6 x 500g bags).
Bertie Matthews, the dynamic young Managing Director of two hundred year old family business, Matthews Cotswold Flour, comments: “During lockdown, thousands of Brits became home bakers for the first time. Many enjoyed the process of creating their own loaves, from the relaxation of kneading to the fabulous aromas pervading the house, the delicious and nutritious bakes and the satisfaction of enjoying the end product created by their own hands. However, with lockdown a distant memory, we are all spending less time at home and not everyone has enough hours in the day to bake their own bread from scratch. Our customers told us that they were looking for a shortcut in the process, without compromising on the end result, and that is why we developed our new range of bread mixes.”
Each of the six new bread mixes comes with full instructions and contains carefully selected flours, including durum from Italy and ancient and malted grains from the UK, each combined with yeast. Simply mix in water and olive oil and leave to rise, before creating your desired loaf or pizza base. The bread mixes are also perfect for using in bread machines.
Ancient Cotswold Crunch Bread Mix
A pioneering blend of wholegrain ancient Emmer, Einkorn, Cotswold Spelt & Torrefied Spelt Flakes.
A delicious blend of wholesome Malted Rye with Malted Rye Flakes for a unique flavour.
Heritage Bibury Barley Bread Mix
A mouth-watering blend of Cotswold Heritage High Fibre Barley and locally grown High Protein Wheat.
A speciality blend of heritage Italian Durum wheats from the hills of Sicily. Perfect for pizza doughs with a unique taste from this rare grain.
Traditional Stoneground Artisan White Bread Mix
A crowd-pleasing traditional stoneground artisan strong white flour bread mix.
Cotswold Rye and Spelt Bread Mix
A nutritional blend of wholegrain Cotswold Rye and Cotswold Light Spelt Flour which produces a light wholegrain flour bread mix.
Matthews Cotswold Flour is committed to supporting sustainable food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. The new bread mixes will be available directly from Matthews Cotswold Flour's new website www.cotswoldflour.com as well as other speciality and high street retail outlets. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.
A choice of images available here and here. Contact kath@rawfoodanddrinkpr.co.uk for more images, information and samples.
ENDS
Editor's Notes
The two hundred year old family business, Matthews Cotswold Flour, is Britain's leading speciality flour producer boasting a range of over 100 varieties of flour and providing an unrivalled choice for both amateur and professional bakers. Matthews Cotswold Flour is committed to supporting sustainable food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers.
Heritage: With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK's oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, the mill believes passionately that their local partnerships, traditional stoneground milling methods and premium grains make for better baking. They are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques. With an eye to the future and wanting to share their wealth of milling experience, Matthews Cotswold Flour is launching a New Generation Milling Apprenticeship programme that encourages and supports the next generation of millers.
Regenerative Farming: Through their local Cotswold Grain Partnership and a system of fair trade pricing, Matthews Cotswold Flour works with farmers to grow in a sustainable way that protects the soil and develops wildlife. They are supporting the Regenerative Revolution on farms around the country and promoting a more diverse agricultural landscape that supports soil health and different grain varieties. By giving back some profits to the farmers, Matthews Cotswold Flour is able to support new regenerative farming practices as they work to increase regenerative farming practices across all their suppliers.
Product Range: Matthews Cotswold Flour is Britain's leading speciality flour producer supplying a range of over 100 varieties to professional and home bakers through its online shop and retail and wholesale outlets. It is proud to work with Britain's best bakers (as voted by the British Baking Awards). Its product range offers a huge selection of artisan flour including unique blends of ancient and heritage grains. Matthews maintains one of the strictest grain selection methods for their specialty flour. By only selecting the top one percent of grain they ensure quality and consistency for master and home bakers across the country.
Awards: Matthews Cotswold Flour boasts a host of awards for many of the products in its outstanding range of flour. Their award-winning flour is inspired, grown, milled, baked, and created by their close knit community of partners. They are proud to have won 20 great taste awards in the last two years alone.
Baking Community: The Cotswold Flour Baking Club was set up by Matthews Cotswold Flour to inspire a new generation of bakers with recipes, tips, videos, events, and collaboration with master bakers across the UK. Anyone can join this rapidly growing community and enhance their baking journey. By sharing knowledge, ideas, inspiration, and stories The Cotswold Flour Baking Club aims to create an incredible baking experience for all its members.
For more information, an interview with Bertie Matthews, samples, recipes and images please contact Kath Hope at kath@rawfoodanddrinkpr.co.uk or 07515632089.
