Reference: GMYR
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.
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How To Use
An excellent flour for cakes, biscuits and pastries.
Ingredients
Organic Soft Wheat Grain
Allergens
Contains gluten.
Nutrition Values
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 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.
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.
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 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.
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 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.
