Flours & Flakes
The range of flours available are mostly from the cereal grain but we also stock root vegetable flours and flours obtained from finely grinding pulses. Like all whole grains, their flours are staples and used in all types of cuisine the world over. Used since prehistoric times, flours today are highly valued for their convenience, versatility and nutritional value.
Cereal flakes are a staple in our diet all over the world used in both sweet and savoury dishes perfect for any time of the day. Flakes are obtained by flattening the whole grain between two rollers making them easier to digest and to enjoy raw, to become one of the world's most popular convenience foods.
Millet Flakes
Millet flakes can be used in mueslis or cooked as a porridge. It can also be used in bread mixes, or to thicken soups and stews.
Energy 770kj182kcal |
Sugar 2.00g |
Fat 2.00g |
Saturates 0.50g |
Salt 0.04g |
| 30.8% |
4.0% |
4.0% |
1.0% |
0.1% |
% of your guideline daily amount
Ingredients
Millet Flakes
Allergen advice
Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Oat Flakes
Oat flakes can be added to muesli or made into a creamy porridge. They can also be used to make flapjacks and oat bars, or as a thickener in stews and casseroles
Energy 771.5kj183.5kcal |
Sugar 0.50g |
Fat 4.20g |
Saturates 0.65g |
Salt 0.01g |
| 64.8% |
1.0% |
8.4% |
1.3% |
0.0% |
% of your guideline daily amount
Ingredients
Oat (gluten) Flakes
Allergen advice
Contains gluten. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Jumbo Oat Flakes
Oat flakes can be added to muesli or made into a creamy porridge. They can also be used to make flapjacks and oat bars, or as a thickener in stews and casseroles
Energy 771.5kj183.5kcal |
Sugar 0.50g |
Fat 4.20g |
Saturates 0.65g |
Salt 0.01g |
| 64.8% |
1.0% |
8.4% |
1.3% |
0.0% |
% of your guideline daily amount
Ingredients
Oat (gluten)Flakes
Allergen advice
Contains gluten. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Rye Flour
You can substitute some rye flour for wheat flour in your favorite pancake and muffin recipes. It makes a dense and rich loaf when used in making bread. Rye flour’s intensely fruity flavour is delicious incorporated into fruited cakes and sweet quickbreads such as scones.
Ingredients
Milled rye (gluten)groats
Nutritional information per 100g
- Energy1384kJ / 327kcal
- Total fat1g
- of which saturates1g
- Carbohydrate68g
- of which sugars2g
- Protein7g
- Salt0.002g
Allergen advice
Contains gluten. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Millet Flour
Millet flour is perfect for both sweet and savoury baking. It lends a delicate cake-like crumb to baked goods. Since it does not have gluten replace up to 25% of the flour in your recipe with millet flour for added nutrition.
Ingredients
Millet
Nutritional information per 100g
- Energy1540kJ / 364kcal
- Total fat4g
- of which saturates1g
- Carbohydrate69g
- of which sugars2g
- Protein11g
- Salt0.007g
Allergen advice
Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Tempura Batter Mix
Mix 1 cup tempura batter mix to 1½cups ice cold water to make a batter. Use to coat chopped vegetables and sea food and then deep fry in oil until light and crispy.
Ingredients
Enriched Wheat (gluten)Flour (wheat(gluten)flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Cornstarch, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, potassium tartrate), Dried egg white contains “Bakers Yeast, Citric Acid”
Allergen advice
Contains gluten. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Kamut Flour
Wholegrain Kamut flour is best used in making bread and pasta. It can also be used to make bakes and cookies
Ingredients
Milled kamut (gluten) grain* *=from organic agriculture
Allergen advice
Contains gluten. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Spelt Flour
Spelt flour can be used on its own or mixed with other flours to make bread, pizza, pasta, pastry and cakes
Ingredients
Milled wholegrain spelt (gluten) grain
Nutritional information per 100g
- Energy1406kJ / 322kcal
- Total fat3g
- of which saturates1g
- Carbohydrate64g
- of which sugars3g
- Protein14g
- Salt0.002g
Allergen advice
Contains gluten. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Semolina
Semolina can be used as a thickener or to coat fish and vegetables before frying. It can also be used to make Roman gnocchi, pasta or puddings.
Ingredients
Wheat Semolina (gluten)
Nutritional information per 100g
- Energy1456kJ / 343kcal
- Total fat1.6g
- of which saturates0.32g
- Carbohydrate73.3g
- of which sugars0.6g
- Protein11.4g
- Salt0.016g
Allergen advice
Contains gluten. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Soya Flour
Soya flour is mainly used in Indian cooking as a thickener in sauces. It can also be used in baking, simply replace ¼of your flour with soya flour for a lighter texture
Ingredients
Milled soyabeans
Nutritional information per 100g
- Energy1677kJ / 403kcal
- Total fat21g
- of which saturates3g
- Carbohydrate3g
- of which sugars3g
- Protein41g
- Salt0.01g
Allergen advice
Contains soya. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds