FLOUR
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Wright
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AT THE FOREFRONT It’s an exciting time for Wright’s Flour. With over 150 years of milling experience, there can be no doubting their knowledge and expertise, but a desire to keep improving remains strong. “Our USPs are rooted in rich heritage and continuous innovation,” said event manager, Helen Diaz. “We combine traditional milling techniques with modern technology to ensure the highest quality products. Our state-ofthe-art milling plant, commissioned in 2021, ensures we stay at the forefront of efficiency, allowing us to maintain hygiene standards and ensure a high level of consistency in our products.” A wide portfolio consists of a range of pizza flours. “It includes the top seller on the market, with our most recent introduction being Sonata Pizza Flour – developed with the help of pizza chefs and aimed at the artisan sector, appealing to pizzerias and restaurants.
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“We build partnerships by working collaboratively and providing innovative solutions.” For example: • Sponsorships: Sponsoring the Best Home Chef competition. This year, it is being launched on 14 March. Register interest at info@love-logs.com. • Pizza School venue: The school is available for industry use, where experts like Wayne Caddy and his Sourdough Slingers enjoy this site for their pro baking classes. More information on Instagram @Wayne_caddy. • We-Dough-it-4-U collab: Working with Philippe Kalkwarf, who recently wrote: “The flour is perfect for achieving the high-quality Pizza bases we manufacture. It is consistent in texture and milled to perfection. We have noticed a huge increase in the quality of our bases since converting to this amazing flour. We are proud to be working with a British milling
company, and more proud to be able to tell our customers that their pizzas are British made, in Britain, for Britain.” • Pizza Chef network: The establishment of a new Pizza Chef network to foster collaboration and innovation. The venue is provided and the group comes together to share techniques and support each other. Here’s what @teamsonata chefs say: “The network has been a real value to me. I’ve been making pizza seriously at home now for the past four years and this has given me the confidence to take the next steps and start a pop-up.” @nosmokewithoutfire_bbqnpizza. “Being a business owner is a lonely place. Having his network of like-minded, talented individuals really supercharged my business.” @Cainespizza. “These events have been so valuable. I’ve learned so much from Fabio @Fabioulouspizza and the other great pizza chefs and made a bunch of great friends.” @the_ginger_tosser. Despite having such a variety of initiatives on the go, Wright’s Flour is always seeking fresh opportunities. www.pizzapastamagazine.co.uk 20/02/2025 11:19