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Wheat Grain |
The whole natural wheat berry which is a high protein wheat grain.
Full nutritional value of the entire wheat grain retained as there is no processing or additives used.
Uses include home milling, additions of uncooked wheat grains to slow cooking casseroles and combined 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. Can also an be used for sprouts, pilafs, salads. |
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Wholewheat Bakers Flour |
High A high protein wheat flour (over 13%) a must for successful bread baking. This 100% stoneground Wholewheat bread flour retains all the fibre, minerals and vitamins of the organic whole wheat grain. No additives used in the flour process.
Use for all breads that require a full wheat flavour. |
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Light Sift Wheat Flour |
A high protein wheat flour (over 13%). This 100% stoneground flour is sifted to retain 75-80% of the bran content. No additives used in the flour process.
Use for all breads, produces a softer loaf than Whole Wheat bread flour.
Recommended when changing from roller milled wholewheat flour. |
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Unbleached White Bakers Flour |
A high protein wheat flour (over 13%). This 100% stoneground flour is a fine, light flour, with the bran sifted out. No additives used in the flour process.
Wholegrain Milling most popular flour due to its versatility and baking properties.
Use for soft bread, rolls, buns, pasta, flatbreads etc. |
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Unbleached White Cake Flour |
A low protein wheat flour. This 100% stoneground flour is from a special soft wheat variety producing a fine, light flour, with the bran sifted out. No additives used in the flour process.
Use for cakes, biscuits, pastries, muffins, pancakes. |
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Wholewheat Self Raising Flour |
A soft low protein Whole Wheat flour with an approved rising agent added. This 100% stoneground Wholewheat cake flour retains all the fibre, minerals and vitamins of the organic whole wheat grain.
Use for cakes, biscuits, pastries, muffins, pancakes that require a full wheat flavour. |
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Unbleached White Self Raising Flour |
A soft low protein unbleached white cake flour with an approved rising agent added. This 100% stoneground cake flour is a soft fine, light flour with the bran sifted out.
Use as for Whole Wheat self raising flour. |
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Premium Bakers White Flour |
A high protein wheat flour (over 13%). Premium Bakers White Flour is created from a modern method of milling high protein wheat grain with steel fluted rollers grinding the wheat berry into fine light white flour.
Use for soft bread, rolls, buns, pasta, flatbreads etc. |
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Wheat Bran |
Wheat Bran is created from a sifting process during stoneground milling. Wheat bran is the outer covering of the wheat grain, rich in vitamins, minerals and protein which is an excellent source of dietary fibre.
Add to cereals, bread, muffins. |
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Semolina |
Semolina is created from collecting the coarse particles of wheat left after the flour has passed through the stoneground milling system which is the granular part of the endosperm of the wheat grain.
Uses can include; substituting in place of flour for dusting fish, meat, bread doughs; in batters, use in porridge etc. |
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Kibbled (Cracked) Wheat |
Kibbled wheat grain is lightly cracked grain produced at wholegrain Milling with high protein quality grain. Soak a spoonful overnight to add to the bread dough for added texture and taste. |
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Spelt Grain |
Spelt is becoming better known as a healthy grain. A highly nutritious, ancient cereal grain, popular in Europe and USA. Spelt is similar to wheat in appearance, but has a tougher husk than wheat which may help protect the nutrients in spelt.
Spelt grain can be substituted for wheat grain. Uses include home milling, additions of uncooked wheat grains to slow cooking casseroles and combined 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. Can also an be used for sprouts, pilafs, salads. |
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Whole Spelt Flour |
This 100% stoneground Whole spelt flour retains all the fibre, minerals and vitamins of the organic whole spelt grain. No additives used in the flour process. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. Use for all baking that requires a full spelt flavour. |
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Unbleached White Spelt Flour |
This 100% stoneground flour is a fine, light flour, with the bran sifted out. No additives used in the flour process. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest.
Produces baked products that are lighter than whole spelt flour. |
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Buckwheat Flour |
Buckwheat flour is a 100% stoneground flour that is typically more coarse and more highly colored than wheat flour. Buckwheat flour is reported to improve cardiovascular health.
Typically used for pancake mixes also can be used to make cakes, biscuits, breakfast cereals and noodles. Buckwheat flour is not suitable for bread making. |
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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. High in vitamins and minerals, rich in amine acids, lipids and fatty acids, subtle sweet flavour.
Use for pasta high energy breakfast cereal, bread, cookies, snacks, soups, noodles, wheat grass juice (has a mild fresh taste). |
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Whole Khorasan Flour |
This 100% stoneground Whole khorasan flour retains all the fibre, minerals and vitamins of the organic whole khorasan grain. No additives used in the flour process.
Apart from pasta, khorasan flours are also used for breads, biscuits and cakes and can be substituted for wholewheat flour with great success. |
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Unbleached Khorasan Flour |
This 100% stoneground flour is a fine, light flour, with the bran sifted out. No additives used in the flour process.
Substitute for whole khorasan flour for lighter flavoured products. |
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Rye Grain |
The whole organic rye grain.
Uses include home milling, additions of uncooked wheat grains to slow cooking casseroles and combined with certain beans. Add rye grains that have been partially cooked or soaked overnight to bread dough for a more robust texture and added interest. Can also an be used for sprouts, pilafs, salads. |
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Kibbled (Cracked) Rye |
Kibbled rye grain is lightly cracked grain produced at wholegrain Milling with high quality rye grain. Soak a spoonful overnight to add to the bread dough for added texture and taste. |
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Whole Rye Flour |
This 100% stoneground Wholerye flour retains all the fibre, minerals and vitamins of the organic whole rye grain. No additives used in the flour process. Rye flour contains less gluten than wheat, creating a more dense textured bread than wheat flour.
Used for bread making and in products for those with wheat sensitivities. |
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Light Sift Rye Flour |
This 100% stoneground rye flour is sifted to retain 75-80% of the bran content. No additives used in the flour process.
Use for all breads, produces a softer loaf than Wholerye bread flour. |
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Brown Rice |
Brown rice is the whole grain of rice, from which the germ and outer layers containing the bran have not been removed therefore brown rice has more nutrional value than white rice has. Use boiled in bread doughs for moist, long keeping bread.
Use for sprouts, salads, risottos, pilafs, puddings, etc |
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Brown Rice Flour |
Brown rice flour is a 100% stoneground flour producing a fine, gluten free flour, milled from unpolished brown rice flour.
An excellent baby food. Good for dusting bread doughs. Substitute for wheat flour in many recipes but not suitable for bread making. |
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Oat Groats |
Whole grain of the organic oat, with only the outer hard husks removed. Adds texture and flavour to bread doughs.
Boil for porridge, add to soups; use for sprouting. |
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Rolled Oats - Stabilised |
Rolled oats are oat groats that are subjected to steam for a short period of time then rolled into flat flakes under heavy rollers. Rolled oats are an excellent source of thiamine, iron, and dietary fibre. Fibre is helpful in reducing cholesterol levels in the bloodstream.
Use for muesli, porridge, biscuits, flapjacks, dusting loaves before baking. |
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Traditional Rolled Oats |
Traditional Rolled Oats are from oat kernels that are cold rolled at Wholegrain Milling. They are neither steamed nor flaked, retaining all valuable nutrients in the rolled oat kernel.
Traditional rolled oats make a delicious full flavoured smooth porridge. |
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