Although most wheat is marketed through grain merchants, producers should
fully understand the specific requirements of the likely flour miller customers.
There are currently 29 nabim member companies operating 48 flour mills
located throughout England, Wales, Scotland and Ireland. Many smaller millers
have developed niches ranging from retail flour mixes to flours for specific uses
such as in speciality breads. During the milling process millers blend different
wheats into a range of ‘grists’ that are then milled to produce up to 400 different
types of flour. The result is that individual millers may require wheat varieties for
specific purposes and are prepared to offer specific contracts for these. Millers are
keen to explain their requirements to farmers, merchants and farmer-controlled
businesses. Most millers welcome and regularly host visits from farmers groups,
co-operatives and merchants.
ADM Milling Ltd
Kingsgate, 1 King Edward Road,
Brentwood, Essex CM14 4HG
01277 262525
www.adm.com/en-US/MillingUK
Allied Mills
Central Office, Port of Tilbury,
Tilbury, Essex RM18 7JR
01375 363100
www.allied-mills.co.uk
Kerry Ingredients &
Flavours (UK) Ltd
The Gainsborough Mill, Carr Lane,
Gainsborough, Lincs DN21 1LG
01427 613927
www.kerrygroup.com
Premier Foods Ltd
Junction Mills, Millway Road,
Andover, Hants
SP10 3EX
01727 815850
www.premierfoods.co.uk
Laxey Glen Mills Ltd
Glen Road, Laxey, Isle of Man IM4 7AU
01624 861202
www.laxeyglenmills.com
Ripon Select Foods Ltd
Dallamires Way North,
Ripon, North Yorkshire HG4 1TL
01765 601711
www.rsf.co.uk
Andrews Flour
Belfast Mills, Percy Street,
Belfast BT13 2HW
028 9032 2451
www.andrewsflour.com
W & H Marriage & Sons Ltd
Chelmer Mills, New Street,
Chelmsford, Essex CM1 1PN
01245 354455
www.marriagesmillers.co.uk
Bacheldre Watermill
Churchstoke, Montgomery,
Powys, SY15 6TE
01588 620489
www.bacheldremill.co.uk
C Marston and Sons Ltd
Marstons Mill, Icklingham,
Bury St Edmunds, Suffolk, IP28 6PT”
01638 712387
www.marstonmillers.co.uk
E B Bradshaw & Sons Ltd
Bell Mills, Skerne Road, Driffield,
East Yorkshire YO25 6XL
01377 253163
No website
FWP Matthews Ltd
Station Road,
Shipton-Under-Wychwood,
Chipping Norton, Oxon OX7 6BH
01993 830342
www.fwpmatthews.co.uk
Carr’s Flour Mills Ltd
Old Croft, Stanwix, Carlisle CA3 9BA
01228 554600
www.carrs-flourmills.co.uk
Doves Farm Foods Ltd
Salisbury Road, Hungerford,
Berkshire RG17 0RF
01488 684880
www.dovesfarm.co.uk
Edme Ltd
High Street, Mistley, Manningtree,
Essex CO11 1HG
01206 393725
www.edme.com
European Oat Millers Ltd
Mile Road, Bedford MK42 9TB
01234 327922
www.oatmillers.com
Heygates Ltd
Bugbrooke Mills, Bugbrooke,
Northampton NN7 3QH
01604 830381
www.heygates.co.uk
Hovis Ltd
The Lord Rank Centre,
Lincoln Road, High Wycombe,
Bucks HP12 3QS
08707 281111
www.rankhovis.co.uk
The Jordans & Ryvita Company,
a division of ABF Grain Products Ltd
Old Wareham Road, Poole,
Dorset BH12 4QW
01202 743090
www.ryvita.com
Sharpham Park
Street, Somerset, BA16 9SA
01202 743090
www.sharphampark.com
The Silver Spoon Company
Sugar Way, Peterborough, PE2 9AY
01733 422696
www.silverspoon.co.uk
N R Stoate & Sons
Cann Mills, Shaftsbury, Dorset SP7 0BL
01747 852475
www.stoatesflour.co.uk
Whitworth Bros Ltd
Victoria Mills, Wellingborough,
Northants NN8 2DT
01933 441000
www.whitworthbros.ltd.uk
G R Wright & Sons Ltd
Ponders End Mill, Enfield,
Middx EN3 4TG
020 8804 1166
www.wrightsflour.co.uk
Mills in the UK and Ireland
Mills in the UK
and Ireland
R Mayall & Daughter
Lea Hall, Harmer Hill,
Shrewsbury SY4 3DY
01939 290342
www.pimhill.com
W H Munsey Ltd
Clarks (Wantage) Ltd., Town Mills,
Wantage, Oxon OX12 9AB
01235 768991
www.wessexmill.co.uk
Muntons
Cedars Maltings, Stowmarket
IP14 2AG
01449 618300
www.muntons.com
Wm Nelstrop & Co Ltd
Albion Flour Mills,
Stockport, Cheshire SK4 1TZ
0161 480 3071
www.nelstrop.co.uk
Odlum Group
Merrywell Industrial Estate,
Ballymount, Dublin 12
00353 1 405 1500
www.odlums.ie
National Association of British & Irish Millers 21 Arlington Street, London SW1A 1RN Tel: 020 7493 2521 Fax: 020 7493 6785 Email: [email protected] www.nabim.org.uk www.fabflour.co.uk
New varieties
There is a consistent market for UK grown quality wheat
if the quality specifications are met. nabim member
companies mill more than 5 million tonnes of wheat
each year so we represent a well-established market.
While farmers now have a very broad range of varieties
to choose from across the Groups, the decision may
depend on many considerations but should include the
preferences of local millers.
No new Group 3 wheat varieties have joined the
Recommended List this year. Last year KWS Barrel, KWS
Bassett and Spyder joined the RL and each has
established a market with flour millers. The key success
criteria for Group 3 varieties is to have consistent
rheology with doughs that can be easily extended but
are not elastic. Group 3 now contains six varieties so
choice remains wide with Claire and Scout continuing
to be popular with most millers.
For a fourth successive year the Recommended List has
gained a new Group 1 variety with KWS Zyatt. It is a
variety with a good untreated yield and, so far, it
appears to be consistently good in its bread making
performance; this will be commercially assessed early
in 2017. With three other high yielding varieties already
on the RL it gives farmers an even broader range of
quality bread making wheats from which to select.
Skyfall, which joined in 2013, has lived up to
expectations and achieved a strong market position
and is favoured by many millers. KWS Trinity joined a
year later in 2014 and appears to be similar to Skyfall
with a high yielding potential. RGT llustrious achieved
Group 1 status in 2016 after the commercial milling and
baking tests conducted by nabim.
Wheat testing for the RL
A change to this year’s RL is that it now shows
percentage grain protein achieved by varieties grown in
trials to milling specifications, as well as the protein
levels reported in all trials.
The UK wheat harvest took place in relatively good
conditions and, in most localities, was all but complete
by the third week of September. AHDB has now
published the final report about wheat quality which
indicated that this year milling wheat was similar to
that of the 2015 harvest crop. With more than 5,700
samples examined, this year appeared to be slightly
better than the three-year average with 45% of samples
meeting the full milling wheat specification (13.0%
protein, 76.0 kg/l specific weight and 250s HFN).
Varieties with yields much above those of Gallant or
Crusoe may be at risk of lower protein levels unless
nitrogen applications are well managed. The key will be
well-considered nitrogen applications made at the
most effective timings. Experience indicates that
growers should have a clear strategy for nitrogen
application determined by whether they are aiming for
the milling market or merely aiming to achieve high
yields. The two goals are seldom the same!
Group 2 winter wheats remain as in 2016 with three
varieties from which to choose. Cordiale is a wellestablished variety that performs well in most baking
systems and is preferred by many millers. KWS Siskin
achieved the RL last year to join with KWS Lilli and both
have established positions amongst growers and millers.
This year two new spring wheat varieties have joined
the RL (KWS Chilham and KWS Cochise) to add to
Granary, KWS Willow and Tybalt within Group 2. Spring
varieties are used by millers although the lack of volume
in the past has somewhat limited their availability.
A new feature to the assessment of Group 1 varieties was
introduced in 2013 when Skyfall obtained provisional
Group 1 status and this system has also been used for
KWS Trinity (2015) and RGT Illustrious (2016). All three
varieties were confirmed to full Group 1 status after the
milling, baking and testing of commercial quantities.
This year, commercial quantities of KWS Zyatt will be
assessed in this way. It will be milled and baked with
results being reviewed. Hopefully, it will achieve ‘Full’
approved status in early April, before planting decisions
for autumn 2017 are made.
Wheat quality from 2016 harvest
However, testing by UK millers has shown that specific
weights are lower than last year which may be a result
of the lack of solar radiation in the grain filling period
during April to June. The most important quality
feature this year is that the protein levels are higher
than last year but some of this is termed ‘bran’ protein
which is a consequence of the lower specific weights.
This is further aggravated by the reduced quality of the
protein which shows as weakness in gluten strength.
This underlines the key message that it is not just total
protein levels that matter but the quality of the protein
(gluten) which imparts the desired functionality.
Gluten strength is especially important for wholemeal
products in order to ensure good baking performance.
Nutrient Management
In May 2017 the new AHDB Nutrient Management
Guide (formerly the Fertiliser Manual and RB209)
will be published. The overall recommendations
for nitrogen for winter wheat will be little changed
although the rates for light sandy and deep silt soils
(for most SNS indices) have been increased. However,
given the importance of the four high yielding Group
1 milling wheats now on the RL, recommendations
will be made regarding the adjustment of N rates for
expected high yields. This will be that N rates should
be adjusted (up or down) by 20kg/ha per tonne/ha for
crops yielding above 8.0 t/ha.
The key feature of all milling wheat varieties is their
ability to achieve the quality to produce the functionality
required by bakers and other food manufacturers.
Intake facilities at flour mills measure ‘headline’
qualities such as protein level, specific weight, moisture
and Hagberg Falling Number but it is the quality of the
protein which is the key component. Unfortunately
there is no rapid method to fully assess this other than
by milling and baking quantities of the wheat. Crops
grown to the highest standards with adequate supplies
of nitrogen, sulphur and other nutrients, together with
robust disease control programmes, are likely to fulfil
market requirements.
The YEN Competition
Until 2015 nabim successfully operated the ‘Milling
Wheat Challenge’ competition to identify the best
growers of milling wheat in the UK. Over the five years,
the competition selected fifteen finalists with a winner
each year. Although operating very different businesses
on widely differing soil types, each showed an attention
to detail and a clear focus on the milling wheat market.
Since 2013 ADAS has been operating a Yield
Enhancement Network (YEN) competition to identify
high yielding wheat crops and those which also most
nearly achieve their yield potential. With four high
yielding milling wheat varieties the question has arisen
whether these should have a separate category in the
competition.
From November 2017 nabim will be sponsoring a
category to identify the highest yielding Group 1 variety
crops that also achieve the quality requirements set
by millers. Details are being discussed and further
announcement will be made early in 2017.
National Association of British & Irish Millers 21 Arlington Street, London SW1A 1RN Tel: 020 7493 2521 Fax: 020 7493 6785 Email: [email protected] www.nabim.org.uk www.fabflour.co.uk
Crusoe has a yield slightly higher to that of Gallant and has consistently demonstrated good protein content and quality. The bread crumb structure is notably white and of good quality. Increasing volumes of this variety
continue to be seen and its baking performance remains good.
This variety is the lowest yielding Group 1 variety, but remains popular with millers. Its milling and baking quality remain good.
This variety joined the Recommended List in 2016 as another high yielding variety. In the three years of testing it performed consistently well, giving a higher level of water absorption (a good feature) and demonstrates
good breadmaking potential, even at lower protein levels. Because it is relatively high yielding it is clear that nitrogen applications have to be adjusted to achieve protein specifications.
This variety (behind KWS Zyatt) is the second highest yielding Group 1 variety and has become very popular with both farmers and millers because it has shown good milling and baking qualities. Because it is high yielding it
is clear that nitrogen applications have to be adjusted to achieve protein specifications.
This variety joined the Recommended List in 2015 as another high-yielding variety (like Skyfall). So far, relatively small volumes have been seen. However, in the three years of testing, the performance of this variety is
consistent with that of other Group 1 varieties. It exhibits good gluten quality even at lower protein levels and has shown good baking performance. Because it is high yielding, nitrogen applications may have to be adjusted
to achieve protein specifications.
This variety joined the Recommended List for 2017 and is the highest yielding Group 1 variety. In the three years of testing, this variety had slightly lower protein and water absorptions than the control varieties, but the
other performance characteristics were similar. The breadmaking qualities were considered to be good. Because it is high yielding, nitrogen applications may have to be adjusted to achieve protein specifications.
Crusoe
Gallant
RGT Illustrious
Skyfall
KWS Trinity
KWS Zyatt (NEW)
This group comprises varieties that exhibit bread-making potential, but are not suited to all grists. Some are consistent, but not as good as those in Group 1; some perform inconsistently
whilst others are suited to specialist flours. Therefore these varieties are likely to attract varying market prices. Lower protein Group 2 wheats are also widely used by millers, but will attract
variable premiums.
This remains the Group 2 variety of choice for most millers and growers. It has a treated yield potential similar to the Group 1 varieties Crusoe, Gallant and Solstice. It has higher than average HFNs, with good protein
levels and specific weights as key features. Consistent milling and baking performance continue to be seen by millers.
This variety joined the Recommended List for 2015. Its performance was variable throughout the three years of testing. There are some concerns with the breadcrumb structure of loaves made solely with this variety but it
will usually be used in grists.
This variety joined the Recommended List for 2016 and is the highest yielding variety in both Groups 1 & 2. Over the three years of testing this showed a degree of variability in its baking performance so may be more suited
to use in blends. Some yellowness may be seen in the flour colour.
Group 2:
Cordiale
KWS Lili
KWS Siskin
It has similar high yields to those of Tybalt when spring-sown. The HFNs have a tendency to be low and, overall, it has shown some variability especially with baking performance. As a result, it is more likely to be suited to uses
in blends.
This variety has a tendency to show low protein content and softer grain. It shows fair baking performance and will be used at low grist inclusion levels by most millers.
This group contains soft varieties for biscuit, cake and other flours where the main requirement is for soft milling characteristics, low protein, good extraction rates, and extensible
but not elastic gluten.
This variety joined the Recommended List for 2016 but so far relatively small quantities have been seen by millers. Over the three years of testing this variety fully met the Group 3 criteria.
This variety joined the Recommended List for 2016. Although there was some variation in dough extensibility during the three years of testing, it fully meets the criteria for a Group 3 variety.
This variety joined the Recommended List for 2015. Over the three years of testing this variety gave a sound performance and demonstrated high gluten extensibility. It fully meets the criteria for Group 3.
It has a treated yield potential 6.4% below the highest yielding Group 3 variety. This early-sowing biscuit wheat continues to be the benchmark for Group 3. It is preferred by millers because of its milling qualities, bright white
flour colour, and its gluten characteristics which result in high dough extensibility.
This variety joined the Recommended List for 2016 (for the East & West) but so far relatively small quantities have been seen by millers. Over the three years of testing this variety showed slightly higher water absorption levels than
other Group 3 varieties, but it meets the Group 3 criteria.
Although a slightly softer milling variety than Claire, it consistently meets the requirements of a Group 3 wheat.
These varieties are grown mainly as feed wheats. However some (such as the examples listed below) may be used by millers in certain ‘general purpose’ grists if they achieve the
contractual standards but are unlikely to attract a premium. Growers should take care and avoid mixing hard and soft varieties.
Belgrade, Costello, Dickens, Dunston, Evolution, Freiston, Grafton, Graham, JB Diego, KWS Alderon (spring), KWS Crispin, KWS Kerrin, KWS Kilburn (spring), KWS Santiago, KWS Silverstone,
Reflection, Relay and Shabras.
The two spring varieties KWS Alderon and KWS Kilburn generally have higher protein contents.
Bennington, Hardwicke, Leeds, LG Motown, LG Sundance, Moulton, Myriad, Revelation, Savello, and Viscount.
Although soft, these varieties are not generally suitable for biscuit flour. Some may be used by some millers, but not where they require good gluten extensibility characteristics, which differentiates the soft Group 3
from the soft Group 4 varieties.
KWS Willow
Tybalt
Group 3:
KWS Barrel
KWS Basset
Britannia
Claire
Spyder
Zulu
Group 4:
Hard:
Soft:
www.fabflour.co.uk
When spring sown this is the highest yielding Group 2 variety. It has a tendency to produce low HFNs and relatively small quantities have been seen by millers.
Granary
www.nabim.org.uk
This variety joined the Recommended List for 2017. There was a degree of variability in performance over the three years of testing.
KWS Cochise (NEW)
National Association of British & Irish Millers 21 Arlington Street, London SW1A 1RN Tel: 020 7493 2521 Fax: 020 7493 6785 Email: [email protected]
This variety joined the Recommended List for 2017. Over the three years of the testing it was observed to have lower protein levels than the Mulika control, but with a stronger gluten quality. The baking quality would not
necessarily suit all end users.
KWS Chilham (NEW)
Spring wheats
This variety is the most popular spring variety. It has resistance to orange wheat blossom midge. The rheology and baking qualities are good.
Mulika
Spring wheat
These are the varieties that produce consistent milling and baking performance. Providing they achieve the specified quality requirements including 13% protein, 250s Hagberg Falling
Number (HFN) and a specific weight of 76kg/hl, millers will offer a premium above base prices. Lower protein Group 1 wheat may also be of value, but will attract a lower premium. Group 1
varieties are not interchangeable and some are better suited to specific uses than others. Therefore, it is important to understand the end-use requirements of your customer.
Group 1:
Varieties are listed in alphabetical order within each of the nabim groups.
Harvested wheat should be properly stored using a HACCP approach (see the AHDB Grain storage guide for cereals & oilseeds –third edition). Different varieties should
be separated within stores in order to maintain their full value. Even where varieties are of apparently similar value, mixing can reduce their marketability: a factor
brought out in the comments below.
UK flour millers produce consistently high quality products where the reliability and safety of the wheat is of paramount importance. They only purchase wheat that has
been grown to assured standards such as those contained in the Red Tractor Combinable Crops Assurance Scheme or the Scottish Quality Crops Scheme.
Seasonal variations in climate and growing conditions mean that not only will varieties vary in their agronomic performance, but this will also be reflected in their
‘end-use’ performance.
The nabim Wheat Guide provides the UK flour milling industry’s views on wheat varieties and their relative values in the UK market. It complements other information
provided in the ‘AHDB Recommended Lists 2017/18 for cereals and oilseeds’.