Sheldons are pleased to announce that they are teaming up with Hovis Bakery. Hovis have the proven experience of baking and supplying bread using the finest ingredients, serving their country for over 130 years.
Richard ‘Stoney’ Smith lived and worked his days as a flour miller in Stone, Shropshire.
When he was 50, Stoney perfected a method of steam cooking that preserved wheatgerm in bread without destroying its nutrients. For generations, the wheatgerm had been discarded with the bran when making white flour. Stoney’s genius was to steam it before adding it to wholemeal flour, producing a new kind of bread with three times the natural germ but without the grittiness that was associated with other wholemeal breads at the time. It was a real breakthrough.
Smith’s Patent Germ Flour, as it was called, was patented in 1887 when Stoney teamed up with Macclesfield millers Fitton & Sons to develop his new product.
Hardly trips off the tongue does it, ‘Smith’s Patent Germ Flour’? So a national competition was launched to find a new name, with a £25 prize for the winner. Herbert Grime’s name was chosen. He shortened the Latin ‘hominis vis’ (strength of man) to Hovis.
One year later, with Hovis selling the flour to bakers to make more than a million loaves a week, Fittons changed their name to ‘The Hovis Bread Flour Company’, with Stoney sitting on the board. And the rest, as they say, is history!