Best for pastries, frozen pastries, pasta, pizza bases, noodles, and baking.
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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.
Specialty Flour – best for breads and pastries.
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.