FWP Matthews flour mill. LSEMS tour Part 1. Adapting to meet modern demands

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2016 August

    Medium Digital

    Cereal processes > Flour milling > Commercial millers
    People and communities > Mill organisations


    Scope & contentThe team from Milling and Grain joined a group from London South East Milling Society for their annual industry tour. This year we were invited to see FWP Matthews' Mill and to Campden BRI. This edition focusses on our tour of Matthews' mill, where the modern meets the traditional. Be sure to keep an eye out for our review of Campden BRI in our September edition.

    By Andrew Wilkinson

    As you travel through the beautiful Oxfordshire countryside, amongst the clusters of yellow-bricked houses, smatterings of wheat fields, braying cattle and leaping lambs, you may well chance upon the hidden gem that is FWP Matthew’s redbrick flourmill.

    Situated on the outer extremities of the beautiful Cotswold hills, in the village of Shipton under Wychwood, this traditional mill produces a wide range of quality organic and conventional flours.

    Matthews still use the original mill building that was commissioned in 1912, which housed a steam-powered mill that ground the wheat grown in local fields. Once the wheat had been turned into flour, it was then transported using eight dedicated rail carts, that delivered to their three original customers that included Huntley and Palmers in Reading, Peek Frean in Bermondsey and Jacobs in Dublin.

    Read about:
    War to late nineties
    Heritage meets modern techniques
    Now in the speciality market
    Quality – they’ve got it in the bag
    The winning formul


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