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Green’s Windmill are 2013 Organic Food Award winners!

Green’s Windmill has been crowned Organic Food Award Winners for the second successive year. Following their 2012 success with the wholemeal flour, the organic stoneground white flour has been awarded both a 2013 Soil Association Gold Award, AND was overall winner in the Bread and Flour category.

Judges said, “Lovely aroma, grainy, sundrenched, spongy and soft.”

This white flour is suitable for bread or cakes, milled in the traditional way using French millstones in a Nineteenth Century windmill. All the flour produced in the Mill comes from organic grain and is processed to Soil Association standards. The Mill only use stones to mill flour and most of it are produced using the power of the wind.

Green’s Mill is a traditional windmill, 206 years old on what is now the outer edge of inner city Nottingham. The Mill is open to the public five days a week, 50 weeks of the year. As part of the Nottingham City Museum service, entry is FREE.

It is also an educational resource for the schools of Nottingham. Visits to the mill by school classes are very popular, especially the hands-on bread-making sessions, which follow the process from grain to loaf.

Posted on 30 September 2013

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