Our Story
At Odlums, we’ve been proudly milling flour in Ireland for over 175 years, starting in Portlaoise in 1845. The famous Odlums Owl on our packs is a staple in kitchens across the country, helping bakers of all levels to create delicious treats.
We are constantly developing our product range to meet all your baking needs. Along with a range of gluten free, spelt and organic products, we also offer a wide variety of sweet and savoury mixes, perfect for when you need a helping hand. You can find our full range of products here.
The origins of wheat traces back over 10,000 years to regions now known as Syria and Palestine, where the earliest types of wild grasses evolved into forms of wheat. Initially, wheat was consumed raw or roasted, but the discovery of milling, where grains were crushed to improve their taste and texture, marked an evolution in its use.
Advances in agriculture, including crop rotation and mechanisation, revolutionisd wheat farming, leading to more productive yields. By the 20th century, innovations like the combine harvester made wheat farming even more efficient, allowing for larger yields with fewer workers and establishing wheat as a leading global crop.
Oats, historically a staple in Ireland, have been consumed for centuries primarily in the form of porridge. While other grains like wheat and barley dominated, oats offered a reliable source of nutrition, especially before potatoes became widespread in Ireland in the late 16th century. Oat porridge has seen renewed popularity in modern times, now regarded as a healthy and versatile breakfast dish.
Bread, one of the oldest foods known, has long been wheat’s primary use. The earliest records of breadmaking in Ireland date back to the Stone Age when wild grains were ground and mixed with water to create a flat, coarse dough cooked over an open fire. In Egypt, bread was considered highly valuable, even used as a form of currency.Â
Over time, breadmaking evolved with the Romans, who refined milling methods by grinding grain between rotating stones and using natural leavens. In medieval Britain, Norman influence shifted preference towards wheat-based bread, with castle ovens allowing communal baking. By the 11th century, bakeries became common in towns, and bakers’ guilds regulated quality and pricing. Technological advancements, including tin moulds and steel milling rollers in the 10th to 15th centuries standardised bread production. Today, bread comes in various types, with global influences introducing a variety of specialty loaves and rolls.
The flour production process begins with wheat stored in large silos, each holding several hundred tonnes. Upon arrival, wheat is weighed and checked for moisture levels, as damp grains can spoil in storage. From the silo, the wheat moves to a screen room, where impurities are removed through a series of sieves, de-stoners, and magnets. Conditioning follows, during which moisture is adjusted to make the grain suitable for milling, and different types of wheat are blended to achieve the desired qualities in the final product.
Milling is a multi-stage process. First, the wheat passes through breaking rollers that peel it open without crushing the bran, followed by sifting to separate the bran from the endosperm. Air purifiers further segregate lighter bran from the heavier endosperm. Reducing rollers then finely grind the remaining endosperm into flour. After the milling, flour is packed for distribution, with quality control measures in place at each stage to ensure consistency. Extraction rates determine flour types, with wholemeal flour retaining all parts of the grain, while lower extraction rates yield finer white flour.
