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Chris Wyle, our Technical Director from 1981 - developed the varieties of bread mixes - Scofa in 1991. Sunflower (our first yeasted bread mix) 1992 and the rest have followed since. The cakes were launched in March 2004 with Chocolate Fudge and Toffee following. All the cakes and most of the bread mixes are suitable for use in bread making machines.
The retail size bread mixes were taken from our successful trade products with bakeries. We found that the speciality bread mixes allowed bakers the possibility to bake high quality speciality breads without the dozens of small quantity ingredients needed to make them from scratch. These speciality breads kept their customers interested and coming back again and again.
We at Wright's know there is something very therapeutic about baking bread at home and nothing beats the smell of hot bread straight from your oven. Then comes the reward of this wholesome and nutritious food being enjoyed by friends and family. With our bread mixes and the addition of only water, many were achieving very pleasing results so more varieties were created for the market. Most recent of all was the launch of Oat & Linseed and Malt & Seedy bread mixes for health.
Others wanted to experiment a little more, so we started developing recipes and mailing them to members on an annual basis in the form of a calendar. With so many recipes over the years, we had to develop a web site for them!
We know about quality, having milled on this site for so many years but it's not just about product development. Wright's are also accredited with the Investors in People Standard for effective investment in the development of its staff.