A fantastic look into the history of the business with a spotlight on our historical mill in Ponders End. Featuring Margaret and David Wright. youtu.be/S3oBJzB-uu0

The Bayeux Tapestry gave David Wright an idea… With a little AI help, he’s pictured our mill’s story, stretching back to Norman times, in tapestry style. Centuries of milling. No embroidery required. Which detail catches your eye? #WrightsFlour #MillingHistory

A fresh look for the home baking side of the Wright’s family. 🍞 Our new Wright’s Baking website is live, with refreshed bread mix packaging arriving in supermarkets too. The same milling expertise, helping home bakers make something special. wrightsbaking.co.uk/

Good Morning!

Sometimes the most important moment isn’t when something goes wrong, it’s when you can rewind and understand why. The Bühler Insights system does exactly that. It records live data from across the mill, giving us the ability to “replay” operations down to the second.

📽️ From the Archives: 1970s clip of bulk flour deliveries at Ponders End — with “The Governor” Ken Wright at the controls. 🚛 The best bit? Tank 1 from the film is still in service today 👀 Want the full version? Drop a 👋

The food safety system we use today has out-of-this-world origins, literally. HACCP was developed by NASA in the 1960s to protect astronauts from foodborne illness. Today, it’s a standard across food production and a foundation of how we operate at Wright’s.

We asked our MD David Wright to pick his favourite of our bread and cake mixes, and he barely hesitated before saying Toffee or Orange. Are you team toffee or team orange?

📣 More great news from Wright’s! Our Ponders End Mill has just been awarded a BRC AA rating This now means Ponders End - AA Harlow Mill - AA+ Delta Park - AA+ 👏 Huge thanks to the team for keeping standards high! #WrightsFlour #FoodSafety

Good wheat begins with the right variety, soil health and on‑farm storage. That’s why every inbound truck faces protein checks, falling‑number trials, smell, look, screenings and moisture tests before its grain wins a place in our silos.

Harvest is early, quality looks good! Farmers report strong protein & specific weights (key for flour extraction). Forecast: 12.5M tonne crop. 🌾 #HarvestUK #Milling

Each year, we donate flour to the “Make a Hertfordshire Lunch” marque at the @hertscountyshow, a stand that brings families closer to food production through hands-on cooking and local ingredients. We’re always proud to support food education in our home county.

Hagberg 101 in 60 s ⏱️. We heat flour + water, drop a plunger, and pray it sinks sloooowly. Fast drop? Too much α‑amylase = sticky‑dough city. Our target is 300 s+ so your loaves rise tall. Want to geek out on falling numbers? Post any questions in the comments. #Hagberg

Every mill has stoppages, what matters is how you respond to them. At Wright’s, we use Buhler Insights to track and analyse downtime frequency, recurring issues, staff responses, and what actions were taken and when. This data gives us clarity for long-term improvement.

Mark Robinson and David Wright visited the @groundswellaguk festival in Hertfordshire this week to see and hear about all things regenerative! #Agriculture #Farming #Milling

Ponders End is more than just a mill, it’s our specialist production hub. Here we create chapatti, rye, spelt, self-raising and plain flours. Our new packing machine delivers high-speed, precision handling of specialist lines, to maintain consistency across complex product runs.

At Wrights Flour, we’re proud to be sponsoring Roydon FC Disability. This year, we’re supporting their journey to Belfast, where they will compete against other disability clubs from across the UK in the prestigious George Best Community Cup.

Say hello to the newest member of our fleet. Tank 7! The number 7 has symbolised perfection and completeness since the ancient times, so we think this number is very fitting!

This photo of David Wright, Mark Robinson (our Operations Director), and James Wright was taken from the UK Flour Millers conference in Belfast a couple of weeks ago. A full day of insightful talks, we enjoyed Nathan Ward's presentation on the evolution of customer demand/tastes!

Congratulations to our site manager Batu who has just completed his eight week management course. He started with us as a flour stacker, then packer, eventually rising to the position of site manager. Well done Batu! 👏

David enjoyed getting together with Ainsley last night at The Craft Guild of Chefs Awards. He's hardly aged since 28 years ago! @ainsleyfoods @Craft_Guild