Talgarth's bestselling bread-making flour, ground from AC Barrie wheat. This variety has a very high protein content (last harvest was 17%) which makes it ideal for bread making. The grain is grown on a farm in LLowes just 7 miles from the Mill, making this one of the lowest “food mile” products available. This flour is used daily in the bakery at Talgarth Mill. The Bakers’ Table’s award-winning Bara Felinwr loaf (Gold World Bread Awards) is made with100% Talgarth Mill strong wholemeal flour.