Plain flour – wholegrain (1kg or 5kg)
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.