As we're not producing hundreds of tonnes of flour per day, we can pay very close attention to quality control. Our operational procedures are extremely strict, in order to maintain quality levels, and all flour leaves the premises no earlier than two weeks post-production. This allows for an important 'settling' period. We include a Best Before date on all products, which is normally 6 months for premixes, 4 months for wholemeal variants and 12 months for all other flour. However, these dates are simply a guide – integrity of the product is not necessarily compromised after that date.
The most recent mill upgrade has meant even greater consistency. For example, our new rolls give a more consistent grinding pressure and heat throughout the milling process. This results in high performance flour time after time. We are the only mill in Australia to fortify flour through a batch mixing process, carried out in a ribbon mixer. This process ensures that all ingredients are thoroughly mixed, avoiding variations between bags.
We produce a range of white, wholemeal, multigrain and rye flour products as well as premixes that can be used in baking and in the production of pastry, pizza and pasta. We have divided our flour products into three categories: