01/09/2026
This job marks the end of the season for us. Filling a grain lorry to send our wheat harvest off for milling into flour at Heygates flour mill in Tring.
The quality of the crop this year has been excellent, with protein levels exceeding 14%, which means the flour made from the wheat will be strong for mixing and shaping dough, it will contain more gluten to trap gas bubbles during yeast fermentation, and the result will be a dense, chewy and structured crumb which is ideal for bread making.
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