Speciality Food October 2024

T oday’s fine food world is undoubtedly one where quality, heritage and story are revered – and it’s these credentials that have been delightingMarriage’s flour customers since it was first founded in 1824. In that year, twin brothersWilliam and HenryMarriage – descended froma line of farmers andmillers since the 1700s – inherited their father’smill, and so begins the story of W& HMarriage. “The brothers dedicated themselves to setting new standards for the quality of flour,” explains HannahMarriage, director of Marriage’sMillers. “Working closely with local farmers, their passion and dedication continues to inspire us today, and with each generation comes new innovation.” Organic production is just one of the standards that have been set by previous generations and upheld ever since. Sampson DavidMarriage was an early champion of organic wheat and flour, and his son – current chairman GeorgeMarriage – helped to form the Organic Food Federation as well as support organic research projects within the agriculture and milling sectors. This dedication to doing things properly is still at Marriage’s core. “Today, we continue our commitment tomilling quality flour that elevates every bake,” says Hannah. “Using only premiumwheat from local and international farmers, our flour makes for golden loaves and lighter bakes.” Marriage’s support of local farmers has paved the way for its success. The local Essex countryside offers 19 MEET THE PRODUCER specialityfoodmagazine.com With its unique blend of the latest technology and ancient skills, Marriage’s Millers caters for today’s baker with aplomb the ideal soil and weather conditions for growing high quality wheat – an integral part of producing premium flour. “Flour quality is determined by the quality of the wheats used, as well as the grist and the skill of the miller in grinding the wheat,” she explains. The expertise of Marriage’smillers as well as those involved in the scientific aspect of the business’s operations play a key role in delivering optimumflour to customers. “We have a CLAS approved laboratory and technical baker who test the wheat and flour performance throughout themilling process. Consistency of performance is what’s key for our customers, whether they’re an artisan bakery or home baker, and we feel this is paramount in our success inmilling for 200 years.” Indeed, thismeeting of modern technology and historical technique – also relationships, as some of Marriage’s farming partners have worked with themillers for generations – is what set Marriage’s In the 1980sMarriage’s launched its organic range which proudly supports sustainability, wildlife and soil fertility, and as a result of the growing interest in sourdough the business released Light Spelt and Dark Rye flours for use in long fermentation baking. “With consumers looking for wholesome options in recent years, we added our unique GoldenWholegrain flours to the range – naturally high in fibre and protein, our Golden Wholegrain flours let you enjoy all the benefits of wholemeal with a lighter, milder taste.” Using carefully selected grains and expertly grinding them whole, consumers and professionals alike can relish a delicious flour which retains all of the nutrients and natural flavour of these special grains. While discerning consumers play an important role inMarriage’s operations, the business also supplies artisan bakers, manufacturers and chefs worldwide –well and truly catering to the world’s growing appetite for premiumbakes. Marriage’smay have conquered the home baking category and impressed professionals around the globe, but themission doesn’t stop there: “As we celebrate our 200th anniversary, we plan to continue growing the business but remain committed tomilling quality flour, like our founders were back in 1824.” apart. When the business was founded byWilliamand HenryMarriage, their mills were powered by wind and water while biting the grainwas the best way to test it. In 1891, thanks to the brothers’ forward-thinking, modern roller milling was introduced to MoulshamMill and vastly increased production – somuch so that the pair decided to relocate operations to Chelmer Mill, a site located a stone’s through away from the burgeoning Chelmsford train station. The business has stayed there ever since, and has become amuch-loved landmark for modern-day travellers. “Today, Chelmer Mill is a uniquemix of ultra-high-tech millingmachinery and traditional techniques,” says Hannah. “We still have some traditional stoneground flours which aremilled the old- fashioned, slower way, by grinding the whole grain between horizontal Victorian French Burr stones. Milling in this way gives the flour a distinctive nutty flavour andmore rounded bran texture.” Today, we continue our commitment to milling quality flour that elevates every bake A thoroughly modern range The Essex-basedmiller may have historical roots, but it has its finger firmly on the pulse when it comes to satisfying the 2024 consumer’s appetite for new. “Today our range stands at 18 award-winning flours, a wide range of white, brown and stoneground wholemeal flours. Whether you’re looking tomake bread, cake, pastry or pizza, there’s a flour to suit within our range,” says Hannah.