Marriage's FlourArvostelua 

First time buying flour them, absolutely perfect service , really quick delivery , perfectly packed and great product , 100 % I’ll be buying more , thank you

Fantastic product! I've been using it everyday since Christmas with a new breadmaker. It makes really good quality white pan loafs.

I used the very strong white flour I made my own soup and bread ,the dough rose beautifully and the smell and taste was wonderful. Thanks for a great bread flour.

I was shocked to discover that Marriages Mill adds fungal amylase to all of their flours for domestic consumption, but that unlawfully they do not state this on the label.
They claim the amylase is a processing aid and so it is not required to add it to the label. That is a misinterpretation of the Law and the FSA has stated that. Marriages is aware of the FSA view.
It is important for those of us who use naturally leavened bread, often called sourdough. Amylase accelerates the fermentation and the whole point of naturally leavened bread is to ferment the dough slowly to produce more flavour.
If it so OK to add amylase why not put it on the label?
This failure to list this additive is both dishonest and it misleads the customer.
Reply to Marriages below:
"While fungal amylase might be able to perform a function in industrial loaf fabrication, it does not perform one before the baking stage and so cannot be deemed a processing aid in flour. If a miller puts it into flour, it is classed as an additive, which MUST be declared on the label.

This was confirmed on 15 April 2016 in an email reply from the Food Standards Authority to the Real Bread Campaign:

“…If, however, an enzyme is added to a food as a processing aid but it is still working in the food or will not perform this role until the food is processed further down the chain, information as to its presence as an ingredient would have to be passed on until the point the enzyme has performed its role as a processing aid." (From the Sustain Website).

I am very well aware of what it does and moving away from your flowery words, it breaks down starches into sugars thereby accelerating fermentation. The very last thing we want with Sourdough baking, or when doing long cold retardation in home baking. There is enough amylase in the flour for normal fermentation anyway.

Again I say, if you are so happy with using it why not put it on the label and and let your customers make their own choice. At least that is being open and honest and not leveraging 'clean label' tactics.

Misleading website. Doesn’t show the horrendously expensive postage before asking for card details. Luck I did not fill in all the details and looked in the basket.much cheaper on Amazon! Beware!