THE LITTLE MILL STORY:

Kells, owned by the Mosse family is renowned across Ireland for its high-quality flours. We have been milling at our mill on the banks of the River Nore at Bennettsbridge for seven generations. In our latest development, we are delighted to launch a new range of stoneground flours, sold under The Little Mill brand.

Available in 12.5kg bags, for wholesale to bakeries, The Little Mill Native Plúr range is made using only Irish grown grains and includes wholemeal, white and purple wheat flours. Whilst called white flours, these actually have a very distinctive creamy colour due to the fact that they are made in exactly the same way as our wholemeal flours, but we sieve out the white and leave the bran behind. As the flours are stoneground, the heat generated by the stones imparts lovely nutty flavours into the plúr. The Little Mill Native Plúr range includes the seven varities listed.

For Kells, our key considerations are always quality alongside taste and provenance, which is why in 2016 we began a collaboration with local farmer, Thomas Butlers. Just a stone’s throw from our mill on the banks of the rive Nore in Co Kilkenny, Thomas Butlers Farm in Bennettsbridge has very successfully been growing our heritage grains including Ølands Wheat for Kells.

Ølands Wheat produces an exceptional quality flour, which is sold under Kells’ Little Mill brand. The flours unique properties allow bakers and chefs to offer extra special and flavoursome breads, such as sourdough and yeasted breads, as well as delicious pizza bases – a takeaway food that seems to have grown significantly in popularity in recent weeks.

SELF RAISING FLOUR
Locally grown wheat is milled using the traditional stoneground methods and then separated by sieving so that the essential oils from the wheatgerm is retained, resulting in a flavoursome, versatile white flour. This is then blended with raising agents ideal for making cakes, bread and scones. It is produced using the following ingredients in descending order.
Free from;
– sulphur dioxide and sulphites.
– genetically modified material
– lupin or derivatives
Suitable for Vegetarians | Vegans.

PLAIN FLOUR
Locally grown wheat is milled using the traditional stoneground methods and then separated by sieving so that the essential oils from the wheatgerm is retained, resulting in a flavoursome, versatile white flour ideal for making pastry, cake and scones.
Free from;
– sulphur dioxide and sulphites.
– genetically modified material
– lupin or derivatives
Suitable for Vegetarians | Vegans