Wheat Flour

A softer, naturally sweet wheat flour suitable for making cakes, pastries, biscuits...

• Larger parts of the ground grain are removed to produce a light flour
• Smaller flecks of germ and bran remain, providing texture and flavour
• Medium protein flour - suitable for cakes and pastries
• No chemicals applied during growing, and tested chemical free by Agrifood Laboratory

Wholewheat flour suitable for making cakes, pastries, biscuits and bread

• The grain is gently crushed between 2 stones. That's it!
• Every part of the grain remains in the flour
• Medium protein flour - suitable for cakes, pastries and heavier breads
• Lighter wholemeal bread requires addition of 2% gluten flour
• No chemicals applied during growing, and tested chemical free by Agrifood Laboratory

Wholewheat flour suitable for making cakes, pastries, biscuits and bread

• The grain is gently crushed between 2 stones. That's it!
• Every part of the grain remains in the flour
• Medium protein flour - suitable for cakes, pastries and heavier breads
• Lighter wholemeal bread requires addition of 2% gluten flour
• No chemicals applied during growing, and tested chemical free by Agrifood Laboratory

A softer, naturally sweet wheat flour suitable for making cakes, pastries and biscuits

• Larger parts of the ground grain are removed to produce a light flour
• Smaller flecks of germ and bran remain, providing texture and flavour
• Medium protein flour - suitable for cakes and pastries

A softer, naturally sweet wheat flour suitable for making cakes, pastries and biscuits

• Larger parts of the ground grain are removed to produce a light flour
• Smaller flecks of germ and bran remain, providing texture and flavour
• Medium protein flour - suitable for cakes and pastries

Wholewheat flour suitable for making cakes, pastries and biscuits.

• The grain is gently crushed between 2 stones. That's it!
• Every part of the grain remains in the flour
• Medium protein flour - suitable for cakes and pastries
• No chemicals applied during growing, and tested chemical free by Agrifood Laboratory

A softer, naturally sweet wheat flour suitable for making cakes, pastries, biscuits...

• Larger parts of the ground grain are removed to produce a light flour
• Smaller flecks of germ and bran remain, providing texture and flavour
• Medium protein flour - suitable for cakes and pastries
• Suitable for bread baking via addition of 2% to 3% gluten flour
• No chemicals applied during growing, and tested chemical free by Agrifood Laboratory

Brown flour suitable for making cakes, pastries, biscuits and bread

Wholewheat flour suitable for making cakes, pastries and biscuits

• The grain is gently crushed between 2 stones. That's it!
• Every part of the grain remains in the flour
• Medium protein flour - suitable for cakes and pastries
• No chemicals applied during growing, and tested chemical free by Agrifood Laboratory