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 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.
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 such as fruit cake). You can make your own baking powder by mixing together 1 teaspoon bicarb soda and 2 teaspoons of cream of tartar.
- 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 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.
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?
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.
- Rolled oats – Not chemically stabilised or heat treated. Locally grown.
- Semolina – Add semolina to a mixture of light & wholewheat flour. Add texture to puddings. Chemical free.
- Bran – 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
- 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.