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Quality Flour – best for bread, bread rolls, flat breads, batters, muffins, cakes.
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.
Specialty Flour – best for breads and pastries.
100% Rye Grain. Best for breads, bread roles, artisan breads, crispbreads.