Although this family firm has been making flour since 1886, it is a pioneer of new milling and heat-treatment systems and in 2014 opened a £1.2m quality and innovation centre at its base in Northamptonshire. Led by chairman Martin George, 75, it acquired Carr’s Flour Mills in 2016 in a £36m deal, adding milling centres in Cumbria, Essex and Fife. It exports to food manufacturers and bakeries in Ireland and the rest of Europe, taking international sales to an
annualised £15.7m in 2017.
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