by
Matt Holmes, Features editor, Milling and Grain
Visiting Carr’s Flour Mills gave me a real insight into the life of a working mill. The original mill was founded in 1836, by Jonathan Dodgson Carr, who built it on the principles of quality, innovation and understanding the needs of customers.
The Maldon mill, in Essex, still retains those core values and has been completely transformed into a truly 21st century operation.
The mill was built in 1896 for Samuel Garrett. It later belonged to William Green and Sons, then Green Bros, and subsequently Carr's. Along with the other Carr's mills it was purchased by Whitworth Bros in 2016.
Together, with Carr’s other mills at Silloth and Kirkcaldy, it processes 300,000 tonnes of wheat a year. Inside the mill, state of the art modern milling equipment takes centre stage – from the enormous sifters to the Buhler roller milling machines. They test protein levels, sift out any foreign matter in the wheat, including metal and examine for mycotoxins.
Carr’s opened up its mills to a group of around 30 people for a special open day. The group included farmers from the Dengie region of Essex and bakers from across the UK. Wilfrid Dorrington, of Dorringtons Bakery in Sawbridgeworth along with Chris Hughes, Dorringtons general manager and Sam Robinson of the Good Things Brewing Co joined the group.
The Good Things Brewing Co has discovered a way of dehydrating its spent grain for the baking industry. They produce so called ‘super flour’ which is gaining traction in the wheat market for its quality. It is a truly ethical company reusing and recycling whatever it can in the process of making top quality artisan beer.
Sam Robinson was keen to find out how Carr’s could educate them about the milling process. He was fascinated to learn about how Carr’s deal with its waste products.
It was quite an eclectic group of people – many had been buying flour from Carr’s for many years. We toured the distribution function of the mill – watching the massive lorries load up with either bulk flour or bags of flour – from wholemeal to special artisan flour for the smaller bakeries.
Read more HERE.
Visiting Carr’s Flour Mills gave me a real insight into the life of a working mill. The original mill was founded in 1836, by Jonathan Dodgson Carr, who built it on the principles of quality, innovation and understanding the needs of customers.
The Maldon mill, in Essex, still retains those core values and has been completely transformed into a truly 21st century operation.
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| www.carrs-flourmills.co.uk |
The mill was built in 1896 for Samuel Garrett. It later belonged to William Green and Sons, then Green Bros, and subsequently Carr's. Along with the other Carr's mills it was purchased by Whitworth Bros in 2016.
Together, with Carr’s other mills at Silloth and Kirkcaldy, it processes 300,000 tonnes of wheat a year. Inside the mill, state of the art modern milling equipment takes centre stage – from the enormous sifters to the Buhler roller milling machines. They test protein levels, sift out any foreign matter in the wheat, including metal and examine for mycotoxins.
Carr’s opened up its mills to a group of around 30 people for a special open day. The group included farmers from the Dengie region of Essex and bakers from across the UK. Wilfrid Dorrington, of Dorringtons Bakery in Sawbridgeworth along with Chris Hughes, Dorringtons general manager and Sam Robinson of the Good Things Brewing Co joined the group.
The Good Things Brewing Co has discovered a way of dehydrating its spent grain for the baking industry. They produce so called ‘super flour’ which is gaining traction in the wheat market for its quality. It is a truly ethical company reusing and recycling whatever it can in the process of making top quality artisan beer.
Sam Robinson was keen to find out how Carr’s could educate them about the milling process. He was fascinated to learn about how Carr’s deal with its waste products.
It was quite an eclectic group of people – many had been buying flour from Carr’s for many years. We toured the distribution function of the mill – watching the massive lorries load up with either bulk flour or bags of flour – from wholemeal to special artisan flour for the smaller bakeries.
Read more HERE.
The Global Miller
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which is published by Perendale Publishers Limited.
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