In the early 1920s, the most commonly used type of flour was plain flour. Self-raising flour was more expensive and considered a novelty - consumers bought plain flour direct from the miller and self-raising flour was only sold into independent grocers.

In a bid to make self-raising flour more popular among the general public, the company staged a series of exhibitions in the early 1920s where freshly baked scones, pastries and cakes were sold for a shilling to visitors. These were so popular that people demanded to have copies of the recipes so that they could bake the dishes at home.

As a result, a free recipe book was produced and handed out at the exhibitions as well as door to door. The Be-Ro  cookbook contained recipes to feed hungry families on a very low budget.

They soon became an essential part of a young woman's education in running a home and feeding a family. Consequently, the recipe books achieved their objective of making Be-Ro the best known flour in the North.