mollag
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How much exporting at a loss, subsidised by the taxpayer, can we sustain, it seems everything that farmers produce is a loss maker and subsidised, meat,dairy and grain, even the plant to process them are loss makers and subsidised, how much can you expect the public to pay for the privilage of keeping loss making farmers with an income?
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Manx Ices made for M&S in the Seventies at the Peel Road factory.
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Dare someone mention Safety, Hazard, waiting to happen 🙄
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Like the Farming money tree business.
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Perhaps permitted additives would be a better description, I read "legislated" as being not permitted.
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So do the UK mills, all used additives that are free from legislated additives, if you know of any mill using legislated additives then report them, they would be breaking the law. My knowledge of the "improving" of Manx milled wheat comes from my work at the mill and info from the then mill manager.
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These are added at the Laxey Mills, Manx flour is not great, lack of soil lime? and requires "improving"
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Mark &Sparks cheaper sliced loaves, I formed the idea they were manufactured locally, I assumed it was a RB product, fair bread at a low--ish price.
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What are these chemicals ? Ramsey bakery is a Chorleywood production facility, like so many UK bakeries.---https://en.wikipedia.org/wiki/Chorleywood_bread_process
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First in the queue will be The Farmers , can we have some more tax money please 🙄
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The reason for importing is not price, it is quality,[ Very finely milled and often lauded as the best flour for making classic Neapolitan-style pizza with extra puffy crusts, 00 flour] Despite what folks have you believe, Manx flour is not the greatest in the world, as for price, Domestc bread flour in the UK is a third of the price of Laxey Flour, I checked last Friday in St Helens
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They are the best machines, I have two.
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There are companies like Pizza Napoli who import flour regularly, it is no problem to them. Noa would have no problem either.
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Laxey flour mills is a wholly owned Govt company i think
