Best for pasta, noodles, and artisan breads.
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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.
Fine, free flowing flour, rich in protein, made from milling Chana Dhal (de-hulled and spilt chickpeas). Slightly nutty flavour with an earthy aroma.
General purpose flour, versatile to use from baking to sauces.
Specialty Flour – best for breads and pastries.