Raw Materials
Warburtons invests in its Raw Materials
The most important material used
in bread baking is wheat flour, Warburtons
use in excess of 200,000 tonnes per
year.
Over 50% of the wheat used to make Warburtons flour is grown and sourced in Canada, the remainder being a mixture of European and UK
wheats.
Although Britain has good growing conditions for lower protein wheats, our climate prevents us from growing the high quality protein wheats we require to make
Warburtons quality bread.
Warburtons manages, through our own Technical Centre in Brandon, Manitoba (Canada)
an Identity Preserved Wheat Contract Growing Programme to supply us with varieties, quality and quantity of wheat required for our process.
Warburtons commission almost 900 farmers spread throughout a geographical region the size of England to grow over 12,000 tonnes of these varieties to our exact specification.
Warburtons place a strong emphasis on good farmer practices such as crop rotation, crop care and the use of top quality seed to ensure optimum quality of wheat production.
Most farmers produce a mixed crop of wheat, canola (rapeseed), barley, durum and
legumes.
Fact
The soil and growing conditions on the Canadian Prairies are ideally suited to quality wheat production, characterised by very cold winters (down to minus 40 degrees C) and short 110 day spring/summer growing seasons with warm/hot days of up to 35 degrees C but with much less rainfall than Britain. |
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