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.


Wheat Bran

Wheat Bran

Add wheat bran to cereals or to baked goods such as muffins, pancakes, biscuits, waffles, or even cookies as it is a great way to bulk up the nutritional value of a food.

PER 50g SERVING:

Energy

579kj139kcal

Sugar

1.15g

Fat

2.05g

Saturates

0.55g

Salt

0.02g

23.7%

2.3%

4.1%

1.1%

0.0%

% of your guideline daily amount


Wheat Flakes

Wheat Flakes

Wheat flakes can be added to mueslis or enjoyed on its own. It can also be used in bread mixes, or to thicken soups and stews.

PER 50g SERVING:

Energy

638kj150.5kcal

Sugar

2.00g

Fat

0.80g

Saturates

0.15g

Salt

0.01g

10.2%

4.0%

1.6%

0.3%

0.0%

% of your guideline daily amount


Malted Wheat Flakes

Malted Wheat Flakes

Simply eat or its own as a snack, add to your favourite muesli or with milk or yogurt as a nutritious breakfast.

PER 50g SERVING:

Energy

721kj170kcal

Sugar

0.75g

Fat

0.75g

Saturates

0.20g

Salt

0.00g

10.8%

1.5%

1.5%

0.4%

0.0%

% of your guideline daily amount


Soya Flakes

Soya Flakes

Soya Flakes can be added to baked goods, used as a filler for meat loaves and balls, or to coat rolls and breads.

PER 50g SERVING:

Energy

724.5kj173.5kcal

Sugar

1.50g

Fat

10.50g

Saturates

1.50g

Salt

0.01g

152.1%

3.0%

21.0%

3.0%

0.0%

% of your guideline daily amount


Rye Flour

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.


Millet Flour

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.


Tempura Batter Mix

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.


Wholemeal Flour

Wholemeal Flour

Wholemeal flour adds flavour and nutrition to baked products, especially bread, pizza, cakes and muffins. You can also replace ½your quantity white flour with wholemeal flour for lighter and less dense results.


Spelt Flour

Spelt Flour

Spelt flour can be used on its own or mixed with other flours to make bread, pizza, pasta, pastry and cakes


Spelt Flour

Spelt Flour

Spelt flour can be used on its own or mixed with other flours to make bread, pizza, pasta, pastry and cakes