Wheat varieties are classified using the nabim system:
Group 1 - Varieties that produce consistent milling and baking performance
Group 2 - Varieties that have bread-making potential but are not suited to all grists
Group 3 - Varieties that are soft and suited to making biscuit, cake and other flours
Group 4 - These varieties are grown mainly as feed wheats
ORGANIC BRITISH WHEAT VARIETIES
Grown in Hertfordshire by organic farmer Howard Roberts.
This group 1 spring wheat variety was first listed in 1999 and is recognised as the bread making quality benchmark by which all other spring wheats are judged. Paragon is a strong enough flour to use on its own to make a great yeasted or sourdough loaf.
A modern and consistently reliable group 1 spring milling wheat variety, similar in milling to Paragon which has good protein content, hagbergs and specific weights. This organic wheat is flavoursome, has a protein content of ~12.5% and sifts out to a lovely creamy white flour. Use for sourdough and yeasted breads as well as pastries and scones. When working with Mulika flour it usually absorbs less water than other varieties and you may need to reduce the amount of water your recipe suggests, add water to around 66% hydration (ie 66ml to every 100g flour) and then adjust according to the dough.
An exciting new group 1 winter wheat with outstanding bread-making quality, classed as “E” quality, the highest quality rating attainable! Produces excellent loaves. Only small quantities of this wheat are available this season!
TRADITIONALLY GROWN BRITISH WHEAT VARIETIES
A group 1 variety grown in the fields of Cheshire. Solstice is popular because of its proven and reliable milling characteristics, it produces an appealing white flour and consistent performance in baking. Definitely the creamiest tasting wheat we've tried.
An established group 2 winter wheat grown in Shropshire. Soissons has high hagbergs with good proteins and offers uniquely nutty flavour quality characteristics which are liked by millers in specialised bread grists. The unique qualities of Soissons, which cannot be found in other group 2 wheats, means that it bakes an excellent loaf, equivalent to Group 1 varieties, plus has the most outstandingly nutty flavour of all!