Quality Flour – best for bread, bread rolls, flat breads, batters, muffins, cakes.
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Best for pasta, noodles, and artisan breads.
Great for pastries, dumplings, dim sins, pizza bases, food coatings, cookies, cake, noodles, general baking, and sweets. For best results, use warm water.
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.