Reference: GMYR
Produced by roller milling the whole rye grain. The nutrient-rich properties of the whole grain, and in particular the bran, are therefore retained. Moderately dark in colour with a strong, robust flavour. Easily digestible.
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How To Use
Bread making - can be used to make yeast-raised bread that is relatively "heavy". Rye flour is often mixed with other flours to make lighter loaves. Makes an excellent natural sourdough starter and baked foods such as pancakes, muffins and biscuits.
Ingredients
Produced by roller milling the whole rye grain. The nutrient-rich properties of the whole grain, and in particular the bran, are therefore retained. Moderately dark in colour with a strong, robust flavour. Easily digestible.
Produced by stone milling the whole wheat grain with a higher protein level up to 12.5%. No bleaching, no refinement and no additives. Contains the bran and germ as well as the endosperm and is therefore highly nutritious. Made from hard wheat with a higher protein level. Has a medium-brown colour and gives a hearty flavour and robust texture to baked goods. Refrigeration storage recommended retaining freshness.
White Unbleached Plain Flour blended with leavening agents (Monocalcium Phosphate Monohydrate, Sodium Bicarb) which has a protein level of 14.5%. No further refinement & no additives added. Has a creamy colour, is more flavoursome than other self-raising flours. Refrigeration storage recommended retaining freshness
Produced by stone milling the whole wheat grain with a protein level up to 12.5%. No bleaching, no refinement and no additives. Contains the bran and germ as well as the endosperm and is therefore highly nutritious. Made from hard wheat with a higher protein level. Has a medium-brown colour and gives a hearty flavour and robust texture to baked goods. Refrigeration storage recommended retaining freshness.
Produced by milling the hulled millet on the pin mill system into a fine flour. Easy to digest and full of nutritional benefits. It can help to lower cholesterol levels and maintain good general physical and psychological health.
Oat flour is a gluten-free form of whole grain flour made from whole oats that have been ground into a powder. Oat flour gives baked goods more flavour than regular all-purpose flour. It gives a chewier and crumblier texture.
Try reducing the flour (whether all-purpose flour or a gluten-free blend) by 25% and replacing it with an equal amount of oat flour. It enhances their irresistibly thick and chewy texture.
Made from Rosella soft variety wheat with a protein level of 8%. This flour has a lower protein and lower gluten content than other wheat flours. Produced by stone-milling, the bran and germ have been achieved off. Retains a substantial proportion of wheat’s nutrients, although some of the dietary fibre is lost by removing the bran. Has a creamy colour and is more flavoursome than most commercially available cake flours.
Produced by roller milling the whole wheat grain and sieving off of the bran, with a protein level up to 12%. This is a strong flour that retains a substantial proportion of wheat’s nutrients, although some of the dietary fibre is lost by removing the bran. Made from a hard wheat variety. Has a creamy colour, is more flavoursome and has a stronger texture than other white flours. Refrigeration storage recommended retaining freshness.
