Provenance Hellfire Flour
Provenance Single Origin Hellfire Flour is milled from Hellfire Wheat grown by Richard and Anne-Maree Tweedy at North Star, NSW, in the heart of the renowned Golden Triangle farming region. What makes Hellfire exceptional isn't just its impressive protein content but the result of the same eight-year journey that begins long before the wheat is even planted. The strength of today's flour is really the result of five to seven years of careful soil building, crop rotation, and long-term planning. Each bag is traceable to the Tweedy farm and delivers uncompromising performance. This very high-protein flour (13.5% to 14.0%) empowers your most challenging techniques. There is nothing extra added to Provenance Single Origin Hellfire Flour: it is single origin, all natural, non-GMO and chemical free. When you choose Hellfire, you're experiencing the culmination of the Tweedy family's dedication to their craft, their land, and an unwavering commitment to excellence that supports your boldest creations.
Provenance Hellfire Flour Farmers
Richard and Anne-Maree Tweedy
Richard Tweedy, together with his wife Anne-Maree, operates their family farm at North Star, NSW, in the heart of the Golden Triangle. For Richard, farming is about more than just growing crops: it's about stewarding the land for future generations through regenerative practices that build soil health naturally. His approach combines traditional farming wisdom with innovative techniques in seed selection and wheat variety development, carefully selecting varieties that will thrive in their specific soil conditions while delivering the exceptional performance that defines Hellfire flour.
By practicing regenerative agriculture, Richard and Anne-Maree care for their earth, environment, and community to produce healthy grains from the nutrients and minerals maintained in their soil. Their dedication to sustainable farming practices ensures that each harvest not only meets today's standards but contributes to the long term health of their land.
For the Tweedys, quality isn't just about the final product: it's about the integrity of every decision they make, from soil management to harvest, creating the foundation for Hellfire's uncompromising performance.
01
High-Performance Protein (13.5% - 14.0%)
The robust protein matrix responds beautifully to extended autolyse periods and gentle folding techniques, letting you build extraordinary strength without overworking the dough.
02
Superior Hydration Mastery
Handles extremely wet doughs with confidence, delivering open crumb structure where other flours falter.
03
Extended Fermentation Stability
Maintains integrity through prolonged development, turning time into a creative tool rather than a constraint.
04
Rich Dough Support
Provides the structural backbone needed for buttery, sugary applications while maintaining volume and texture.
05
Evolving Flavour Complexity
Clean wheat notes transform into rich, honey-like aromatics during extended fermentation, delivering deep flavour development.
06
Boundary-Breaking Performance
Empowers you to explore techniques and hydrations that push beyond conventional limitations.
Years in the making
The Foundation
Before Richard plants the wheat that becomes Hellfire flour, he's spent years building the soil strength that matches the flour's exceptional performance. The high-protein wheat crop is actually the culmination of five to seven years of strategic crop management before it. Richard's approach involves carefully planned rotations that optimise soil conditions through complementary plantings and strategic rest periods. Each phase in this rotation contributes specific benefits that build toward Hellfire's remarkable strength. Nitrogen-fixing crops naturally enrich the soil with essential nutrients for protein development, while other varieties contribute vital minerals and diverse organic matter. Every planting leaves behind residue that decomposes at carefully timed intervals, layering nutrients and building the robust soil biology that supports Hellfire's exceptional protein content. This methodical approach to soil preparation creates the foundation that allows Richard to grow wheat with the strength and complexity that defines Hellfire flour.
The Journey to 2025 Provenance Single Origin Hellfire Flour
Pre-Planting Preparation Early 2024
Richard's preparation for the 2024 crop focused on optimising soil conditions for high protein wheat development. Years of regenerative practices had built the robust soil biology essential for Hellfire's exceptional strength. The timely autumn rains were perfectly captured by well structured soils, setting the stage for outstanding protein formation.
Planting May - June 2024
Richard began planting in late April. The carefully selected wheat varieties were placed into soft, nutrient rich soil that provided the foundation for exceptional protein development. Germination was outstanding: a testament to the soil preparation work and some timely rain.
Early Growth June 2024
Mild temperatures throughout May created ideal conditions for the young Hellfire wheat plants to establish strong root systems, drawing from the carefully built soil biology.
First Frost Late June 2024
The first frosts arrived in late June, naturally strengthening the wheat plants and encouraging deep root establishment, crucial for accessing the rich nutrients Richard has built into the soil profile over years of sustainable farming.
Mid-Season Development July 2024
Timely rain in mid June energised the crop, and Richard could see the wheat responding vigorously with strong, healthy growth that indicated the variety was thriving in these conditions.
Flowering Stage August - September 2024
Throughout July and August, continued rainfall supported the wheat through its critical flowering stage when protein formation peaks. Richard observed exceptional plant health with the crop displaying a deep, rich green colour that indicates optimal nutrition uptake and strong protein development.
Grain Fill Period September 2024
September brought drier conditions during the crop's peak water demand. The wheat's resilience allowed it to produce the plump, protein rich grains that define Hellfire's exceptional strength, developing the complex flavour compounds that emerge during extended fermentation
Pre Harvest October 2024
As harvest approached, rising temperatures brought the wheat to perfect maturity, creating the golden fields characteristic of the Golden Triangle. Richard patiently waited for optimal grain hardness, ensuring maximum protein content and the development of the clean wheat notes that transform into honey-like aromatics in the final flour.
Harvest Late October 2024
Harvest proceeded smoothly with no quality downgrades. The grains displayed a beautiful rich golden colour with an earthy aroma that filled the air: you could almost taste the quality of the wheat.
Post-Harvest Processing November 2024 to January 2025
All grain was carefully segregated by protein levels and stored in controlled silos with cold air circulation. This three month conditioning process ensures the high protein grains reach optimal hardness and stability before milling.
Milling From February 2025 To Now
After careful conditioning, the perfectly matured Hellfire wheat is milled into our premium very high protein flour, preserving all the exceptional strength and flavour complexity that developed throughout the growing season.