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Wheat |
| The whole natural wheat berry.Use for home milling. Add uncooked wheat grains to slow cooking casseroles and combine with certain beans. Add wheat grains that have been partially cooked or soaked overnight to bread dough for a more robust texture and added interest. For sprouts, pilaffs, salads. |
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Wholewheat Bread Flour |
High protein (over 13%) wheat flour; a must for successful bread baking. 100% Whole Wheat Flour retains all the fibre and goodness of the whole grain.
Use for all breads, flatbreads. |
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Light Sift Wheat Flour |
| Sifted to retain 75-80% of the bran.
Produces a softer loaf than Whole Wheat bread flour.
Recommended when changing from roller milled wholemeal flour. |
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Unbleached White Bread Flour |
A fine, light flour, with the bran sifted out.
Use for soft bread, rolls, buns, pasta, flatbreads.
100% Whole Wheat flour from a special soft wheat variety.
Retains all the fibre and goodness of the whole grain.
Use for cakes, biscuits, pastries, muffins, pancakes. |
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Unbleached Plain Cake Flour |
A fine, light flour with the bran sifted out.
Gives a lighter texture than the 100% Whole Wheat flour. |
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Wholewheat Self Raising Cake Flour |
A soft Whole Wheat flour with approved rising agent added.100%
Whole Wheat flour retains all the fibre and goodness of the whole grain.
Use for cakes, biscuits, pastries, muffins, pancakes. |
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Unbleached Self Raising Cake Flour |
A fine, light flour with the bran sifted out and approved rising agent added.
Use as for Whole Wheat self raising flour. |
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Premium Bakers White Flour |
| A modern method of milling high protein wheat with steel fluted rollers grinding the wheat berry into fine light white flour. |
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Porridge Meal |
A coarsely ground wheat grain.
Use for a wholesome porridge; use in place of rice, to accompany meat, in salads and patties, etc. Sauté cracked grain in butter or oil first to separate the grains and help keep them from sticking together. |
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Wheat Bran |
The outer covering of the wheat grain, rich in vitamins, minerals and protein; a source of high dietary fibre.
Add to cereals, bread, muffins. |
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Semolina |
| A granular part of the endosperm of the wheat grain.
Use for a delicious porridge; in place of flour for dusting fish, meat, bread doughs; in batters, etc. |
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Kibbled (Cracked) Wheat |
A lightly cracked grain.
Adds texture to breads.
Soak a spoonful overnight to add to the bread dough. |
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Spelt Grain |
| A highly nutritious, ancient cereal grain, popular in Europe and USA.
Use for home milling, soups, casseroles, salads.
Add soaked or partially cooked grain to bread doughs for individual flavour.
Mix with wheat flours in any application. |
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Whole Spelt Flour |
100% Whole Spelt Flour retains all the fibre and goodness of the whole grain.
Use for breads, cakes, cookies, fruit loaves. |
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Unbleached White Spelt Flour |
| Sifted to retain 75-80% of the bran.
Use for pasta, breads, cakes, cookies. |
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Buckwheat |
| Improves cardiovascular health.
High dietary fibre.
Gluten free.
Use for pancake mixes, cakes, biscuits, breakfast cereals and noodles. |
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Khorasan Wheat |
| A highly nutritious ancient cereal wheat grain, relatively new to the Australian market, but popular in Europe and USA.
Use for pasta high energy breakfast cereal, bread, cookies, snacks, soups, noodles, wheat grass juice (has a mild fresh taste)
High in vitamins and minerals, rich in amine acids, lipids and fatty acids, subtle sweet flavour. |
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| Rye Grain |
| The whole natural rye grain.
For home milling
Use for sprouts, soups, stews and with sweet root vegetables. Use cooked grain in bread doughs |
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Kibbled (Cracked) Rye |
| A lightly cracked grain.
Soak overnight and add to bread doughs.
Makes good breakfast cereal; combine with cracked wheat and oats. |
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Whole Rye Flour |
| Used for bread making and in products for those with wheat sensitivities.
Less gluten than wheat makes a more dense textured bread than wheat flour.
Usually mixed with wheat flour for breads.
Use for breads and sourdough breads. |
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Rice - Brown |
| The whole, unpolished brown long grain rice.
Use boiled in bread doughs for moist, long keeping bread.
Use for sprouts.
For salads, risottos, pilaffs, puddings, etc. |
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Light Sift Rye Flour |
| Retains 75%-80% of the bran and produces a lighter loaf of bread
Can be sifted to bakers’ requirements.
A minimum order quantity necessary as a special milling run is required.
Use for gingerbread, honey cakes, pancakes, crispbreads, biscuits. |
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Brown Rice Flour |
| A fine, gluten free flour, milled from unpolished brown rice.
An excellent baby food.
Good for dusting bread doughs.
Substitute for wheat flour in many recipes.
For pastries, pancakes, cookies. |
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Oat Groats |
| The oat grain with only the husks removed.
Low in gluten, more soluble fibre and polyunsaturated fats than any other grain.
For home milling.
Boil for porridge, add to soups; for sprouting.
Adds texture and flavour to bread doughs. |
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Rolled Oats |
| Freshly de-husked and rolled, without steaming or cooking.
Retains the sweet, natural taste of the oat grain.
Use for muesli, porridge, biscuits, flapjacks, dusting brown loaves before baking. |
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Oatmeal |
| A medium ground, de-husked oat grain meal.
A more coarse porridge than rolled oats, with a fuller flavour.
Add to wheatmeal bread for a good flavour; oatcakes. |
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Oat Flour |
| Suitable for those who have wheat allergies.
Easier to digest than wheat.
Makes delicious pancakes, scones, muffins, etc.
Add to bread dough for flavour, long keeping qualities.
An excellent baby food. |
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Unprocessed Oat Flour |
| A pure, rich source of soluble fibre, more readily digested than wheat bran.
Lowers cholesterol levels as well as regulating the body’s sugar levels.
Add to cereals, muesli, savoury dishes, cakes, muffins, etc. |
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Soya Beans |
| An excellent source of soluble fibre, which can lower blood cholesterol.
Source of Iron, Calcium, vitamins of the B complex, vitamin K, Potassium, Phosphorus and Magnesium. |
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Sesame Seeds |
| Sesame seeds provide a nutty taste and a delicate crunch to many dishes. |
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Linseed |
| Rich in Omega 3 Fatty Acids. |
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