Produced by milling yellow maize grain (corn) into a flour through the maize milling system. The oily, protein-rich germ is not removed so maximum nutrition is retained.
How To Use
Commonly used for pancakes, muffins and quick cornbreads and sometimes added to yeast-raised bread, in particular pumpernickel.
ACO Certified
20KG
Produced by milling yellow maize grain (corn) into a flour through the maize milling system. The oily, protein-rich germ is not removed so maximum nutrition is retained....
A fine, wholegrain flour milled from the hulled millet grain. Use in place of maize flour in tortillas, corn chips, or as a thickening agent instead of cornflour. As a substitute for wheat flours it gives a delicate cake-like crumb to your baked goods. Its slightly bitter taste combines best with sweeter flours. Usage Tortillas, flat breads. Gluten may be present.
Dietary Information:
Ancient Grain
Flours and Meals
Non Gluten Grain
Suitable for Vegans
Wholegrain
ACO Certified
20KG
Produced by stone milling the whole wheat grain. Contains the bran and germ as well as the endosperm and is therefore highly nutritious. Made from a 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 to retain freshness.
Our premium Organic Bakers Flour carefully blended with wheatbran for added nutrients and texture and a full wheat flavour. The wheat grain has been roller milled and then the bran added back in to produce a light-coloured flour with flecks of bran. We developed this product specifically for bakers who require a whiter coloured flour suitable for achieving lighter loaves of bread that retain a wholemeal texture. This flour is an alternative to our Stoneground Wholegrain Flour.
Finely milled brown rice grain. Suitable for use in bread, plus all sweet and savoury dishes. It is a great thickener which doesn’t lump. Simmer for a...