Organic flour is made from organically grown wheat and other grains and milled into flour to be made into bread, muffins, cakes, cookies, noodles and pastries. Depending on the texture of the flour, they can be used for different purposes and end products.
Wholemeal flour contains 100% of the wheat grain including the bran and the germ with nothing added or taken away. It is rich in fibre to add roughage to the diet. Our flours are not treated with any bleaching agents.
Made from pyramid-shaped, nutty flavoured seeds, buckwheat flour has all essential amino acids, iron, phosphorus, potassium and B vitamins. It is frequently used in the production of Japanese buckwheat/soba noodles and as a substitute for cornflour.
Spelt is an ancient grain which contains large amounts of anti-carcinoma B17 and fibre. Unlike most wheat flours, the bran and wheat germ is not removed from the grain in spelt flour. It is usually made into pasta and bread, which are usually moist and have a nutty flavour.
Spring Wheat Flour
Spring Wheat Flour is used as a type of whole grain, heart-healthy 'bread flour', the most versatile all-purpose flour for most baking needs. It is low in fat, saturated fat and cholesterol-free, sodium-free, and rich in dietary fibre. It is also a good source of protein, thiamin (B1), niacin (B3), phosphorus, magnesium, and copper.
Unbleached Organic Lite Flour
A lighter texture with the bran sifted out, our unbleached lite flour is good for making cakes, biscuits, pastries and pancakes.
Whole Wheat Pastry Flour
Our Whole Wheat Pastry flour is made from whole grain soft white wheat and is used for lighter, flakier pastries, pie crust, cookies, muffins, cakes, gravies, sauces and more.