100% Rye Grain. Best for breads, bread roles, artisan breads, crispbreads.
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General purpose flour, versatile to use from baking to sauces.
Specialty Flour – best for breads and pastries.
Best for pastries, frozen pastries, pasta, pizza bases, noodles, and baking.
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.