Our Certified Organic flours are made from fully traceable GMO-free grain grown by Certified Organic farmers under strict organic standards, without the use of synthetic pesticides or herbicides. It’s about working with nature, not against it.
Organic Premium White Bakers Flour is roller milled with all bran removed, producing a clean, refined white flour. With an optimum protein level, it suits breadmaking and doughs requiring strength and longer fermentation, including overnight and lightly enriched doughs. It also performs well in pizza bases and other baking applications.
Organic Plain White Flour is roller milled with all bran removed, producing a clean, versatile flour. With a lower protein level, it is well suited to cakes, biscuits and cookies, and can also be used as a general purpose baking flour.
Organic Premium White Spelt Flour is roller milled with all bran removed, producing a refined white spelt flour. It has a distinctive flavour profile and is naturally low in poorly digestible fructans. Best suited to shorter fermentations, it can also be blended with stronger flours to improve extensibility and dough handling where required.
Organic Premium Wholewheat Bakers Flour is roller milled from whole wheat, retaining the nutritional components of the whole grain. It is high in dietary fibre and adds texture to baked goods. With an optimum protein level, it is well suited to breadmaking and can also be used in pizza bases and other baking applications.
Organic Wheat Semolina is milled from coarse wheat particles, producing a golden flour with a firm texture and clean, lightly nutty flavour. It contributes strength, bite and surface definition, making it well suited to applications where durability and shape retention matter. In pasta making, semolina delivers structure and resilience. In baking, it’s commonly used to add texture, colour and handling benefits, particularly as a dusting or bench flour, or blended with finer flours to adjust dough feel and finish.
Organic Stoneground White Bakers Flour is a stone milled wheat flour with most of the bran removed, while the germ and endosperm are retained. Stone milling delivers a fuller flavour and higher nutrient retention compared with roller milled flours.
Organic Stoneground White Spelt Flour is stone milled with most of the bran removed, while the germ and endosperm are retained. This results in a lighter-coloured flour with a fuller flavour and higher nutrient retention compared with roller milled flours. Spelt has a distinctive flavour profile and is naturally low in poorly digestible fructans. It is best suited to shorter fermentations and can be blended with stronger flours to improve extensibility and dough handling.
Organic Stoneground Wholewheat Bakers Flour is a stone milled wholegrain flour with the bran, germ and endosperm fully retained. Stone milling preserves the integrity of the grain, delivering a fuller flavour and higher nutrient retention compared with roller milled flours.
Organic Stoneground Whole Spelt Flour is a stone milled wholegrain flour with the bran, germ and endosperm fully retained. Stone milling delivers a fuller flavour and higher nutrient retention compared with roller milled flours. Spelt has a distinctive flavour profile and is naturally low in poorly digestible fructans. It is best suited to shorter fermentations and can be blended with stronger flours to improve extensibility and dough handling.
