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Fine, free flowing flour, rich in protein, made from milling Chana Dhal (de-hulled and spilt chickpeas). Slightly nutty flavour with an earthy aroma.
The floury endosperm of carefully selected maize hybrids milled to a nominated particle size for best performance. Best for pasta, tortillas, corn chips and extruded snacks.
General purpose flour, versatile to use from baking to sauces.
Specialty Flour – best for breads and pastries.
100% Rye Grain. Best for breads, bread roles, artisan breads, crispbreads.
Best for scones, muffins, cakes, batters, biscuits, pancakes.
Great for pastries, dumplings, dim sins, pizza bases, food coatings, cookies, cake, noodles, general baking, and sweets. For best results, use warm water.
Best for pastries, frozen pastries, pasta, pizza bases, noodles, and baking.
Quality Flour – best for bread, bread rolls, flat breads, batters, muffins, cakes.