"We are the only Australian mill to fortify flour through a batch mixing process, so our ingredients are thoroughly mixed with no variations between bags."
All our bread flour is made from wheat with higher protein ranges than the industry average (by at least 0.5%).
This means that less flour is needed in each loaf, giving bakers much better value for money.
Flour Type
Description
Spec. Sheet
Self Raising Flour
Creates a wonderful base for home baked cakes.
Wholemeal Flour
A wholegrain roller milled flour with no additives.
Unbleached First Quality Strong Flour
The strongest South Australian flour. A protein level of 12.4% gives great water absorption and loaf volume. It also has sufficient lift for bread manufacture.
First Quality Bakers Flour
Ideal for bakers who wish to create their own masterpieces.
Unbleached First Quality Plain Flour
With a lower protein range this flour can be used as dusting flour, for use in batters and biscuits and for other applications where water absorption is not critical.
Wholemeal Flour 90:10
A ‘whiter wholemeal’ option where greater lift is desired than normally achieved from 100% wholemeal flour.
Unbleached First Quality Universal Flour
This product is produced from high quality premium wheat grown on the Eyre Peninsula
Unbleached First Quality Soft Flour
This product is unbleached and ideal for use in cakes, pastries and biscuits.
