Best for pasta, noodles, and artisan breads.
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Great for pastries, dumplings, dim sins, pizza bases, food coatings, cookies, cake, noodles, general baking, and sweets. For best results, use warm water.
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.
Fine, free flowing flour, rich in protein, made from milling Chana Dhal (de-hulled and spilt chickpeas). Slightly nutty flavour with an earthy aroma.