The lower floor
Winchester City Mill houses one undershot water wheel, in the left-hand millrace. It is the source of power for the Mill’s flour grinding and is driven by the force of the River Itchen striking the wooden paddles. It makes about 7 or 8 revolutions per minute.
The series of gears connects the water wheel to the millstones and enables the mill stones to turn much faster than the wheel.
The water wheel can only turn, and milling commence, when the sluice gate is raised. You can see the controls for the sluice gate by the wall near the mill stones on the stone floor. Raising the gate allows water to pass under the water wheel. The height of the sluice gate determines how much water hits the wheel and consequently the speed on the mill.
Why our flour is so good for baking
Our flour has a unique taste and can be used in all sorts of ways – for breads, puddings and everyday baking like cakes and biscuits. Wholemeal flour is particularly nutritious – richer in B vitamins, iron and protein than traditional white flour. Great results can be achieved using a bread machine, as well as by hand. The nation is discovering the fun and enjoyment of baking like never before. Here at City Mill we’re proud to be able to support this great tradition, with our fresh flour, recipes, and passion for baking.