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About our flour

Callington Mill, Australia’s only operating Georgian Windmill,

driven by the fresh winds of Oatlands, Tasmania.

Local farmers grow wheat, spelt and rye, which is harvested in January and February each year. We produce and supply artisan flours to bakeries, restaurants and the general public to create products with a unique provenance. 

Plain Flour

Plain flour is milled from soft grain, is low in protein (gluten) with no added raising agent. It smells sweet and malty, perfect for cakes, biscuits and pastry.

All our soft varieties are grown locally and are tested to be Chemical Free by Agrifood laboratory.

  • Light Sifted Wheat Flour
  • Light Sifted Spelt Flour
  • Wholegrain Wheat Flour
  • Wholegrain Spelt Flour

How to use Plain Flour

To make self raising flour

Add 1 - 2 teaspoons of baking powder per 1 cup of flour (use 2 teaspoons for heavier mixes, like fruit cake).

You can make your own baking powder by mixing together 1 teaspoon bicarb soda and 2 teaspoons of cream of tarter.

To make a lighter crumb

Mix as little as possible, just enough to combine and wet all the ingredients. This reduces gluten development, ensuring a less chewy crumb.


Bread Flour

Bread flour is milled from hard grain, is high in protein (gluten) with no added raising agent. It has a nutty smell and will develop a sweet taste if baked long and slow.

Tasmanian hard grain makes wonderful bread flour. Just like the mainland, we depend on a dry finish to the growing season

  • Light Sifted Wheat Flour
  • Light Sifted Spelt Flour
  • Wholegrain Wheat Flour
  • Wholegrain Spelt Flour

How to use Bread Flour

Hand mixing technique

Mix until all the flour is evenly wet, then let sit for 20 minutes before mixing a second time.

The rest allows the gluten to develop and can halve the time (and effort!) required during the second mix.

Bread Machines

Use light sifted flour and set your bread machine to a wholemeal bread cycle if it has one. This is because our light flour is less refined than roller milled white flour.


How do we make light sifted flour?

Dressing (sifting) the flour

Freshly ground wholemeal flour is run through mesh with different size openings.

Light sifted flour is the finest flour available. It has had approximately 20% of the original (larger parts) of the flour removed.

Other Products

Tasmanian Grown Rolled Oats

Not chemically stabilised or heat treated. Locally grown.

Semolina & Bran

Add semolina to a mixture of light & wholewheat flour. Add texture to puddings. Chemical Free.
Bran is a great source of dietary fibre and retains moisture and texture in muffins and other cakes.


Bread Flour Technical Data

Grain is quality tested before it is milled. Protein and falling number are particularly important indicators for bread bakers.

Data is subject to change during storage and milling.

Bread Making Wheat

Purity - Certified Organic
Protein - 14.2% (12.7%@ 11%Mb)
Falling Number - 483

Spelt - Strong flour suitable for bread making

Protein - High Protein
Behaviour - Short mix to distribute water evenly. Rest 20 minutes. Slow mix until first indications of being smooth and elastic. Do not over mix. Edition 1, 2012

Further Enquiries

Callington Mill Orders and Bookings:

Phone: 03 6254 1212

Callington Mill Technical Information:

Please contact to discuss qualities of particular batch numbers.
Organic Producer TM139