Allinson Fine Flour
Allinson Flour has been expertly making the finest quality flours since 1892. They specialise in sourcing the best grains and yeast to provide bakers with wholesome, high-quality ingredients they can trust. Founder Thomas Allinson was something of a pioneer, passionately encouraging people to eat well and to enjoy the simple, healthy things in life. This philosophy is still at the heart of what they hold dear today.
Allinson has a complete range of bread flours from Very Strong White Bread Flour to Seed and Grains. They have a range of yeasts for your every baking need from Traditional Dried Active to Dried Active. As a bread-making specialist, they have everything you need to consistently make delicious irresistible homemade bread you will be proud to share with family and friends.
Not all brown sugars are the same, many are white sugars with an added brown coating for colour and a little flavour. Billington’s unrefined brown sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar can. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour. Only Billington’s natural unrefined cane sugar locks in an retains more of the can’s natural depth of flavour. It is this difference that will make your creations much more glorious.
Edward Billington and Son began trading tea and coffee across the oceans in 1858 and started to import sugar soon after. It was in 1977 that Billington’s began to import sugar of the highest quality – the Mauritian unrefined brown sugars for which we are famous today. To the present day and Billington’s is now part of The Associated British Foods Group, joining The Silver Spoon Company in 2004. Their founding values of quality, integrity and fair trading, as well as our rich family heritage are still absolutely central to the way they do business today.
Billington’s are proud to say that they ethically sourced sugars have made an important difference to the cane-producing communities of Mauritius. They work closely with their partners, the Mauritian Sugar Syndicate, who represent the interests of all growers and sugar mills on the island, to ensure that all Billington’s Natural Unrefined Cane Sugar is traded fairly, with returns equally distributed providing increased revenue to thousands of small cane growers. Billington’s source their products with integrity, working with partners who adhere to our high ethical, technical and social standards.
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In 1908, after watching a baker mix bread dough with a heavy iron spoon, Ohio-based engineer Herbert Johnston developed a stand mixer to help alleviate the backbreaking work. By 1919 the first household mixer, boasting the unique planetary action and famous curves, was ready for market. During a product test, the wife of an employee exclaimed “I don’t care what you call it, it’s the best kitchen aid I’ve ever had!”. And the rest, as they say, is history …
Over the years new versions of the mixer were produced, reducing its size and weight. In 1937, Egmont Arens, editor of Vanity Fair, fused iconic design with outstanding engineering and durability to create the new tilt-head K-Model. The true tribute to his talent is the fact that the KitchenAid mixer today is almost exactly the same as his original design.
To celebrate the brand’s centenary, the latest addition to the range is the Artisan Stand Mixer in Misty Blue.
AS PURE VANILLA AND FLAVOUR SPECIALISTS, NIELSEN- MASSEY’S STORY IS OVER A HUNDRED YEARS IN THE MAKING …
Founded in 1907, with the name, Massey’s by Otis Kline and Richard Massey, Nielsen-Massey company’s origins are rooted in producing aromas for cleaning products. A decade later Chatfi eld Nielsen joined Massey’s and under his and Richard Massey’s shared leadership we became a company focused on offering a variety of food flavours including vanilla.
NIELSEN-MASSEY VANILLA IS MADE THE ARTISANAL WAY, WITH EACH VANILLA ORCHID BEING POLLINATED BY HAND ON THE ORCHID’S ONLY DAY OF FLOWERING.
Once picked, the pods dry in nothing but the open air to intensify the flavours. This curation process takes 6 – 8 weeks to ensure that every bean has the utmost time to develop the intense flavours you taste in your Nielsen-Massey. Their vanilla is produced using a cold extraction method as they believe that any form of heat will damage the essential oils of the vanilla beans. Instead, they gently withdraw over 300 delicate flavour components allowing the beans to provide that creamy, sweet, full vanilla taste that we have been known for, for over 110 years. Nielsen – Massey homes their extract in the best way they know-how, a little brown bottle that ensures their vanilla extract stays safe from bean to bottle to bake.