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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.


Almond Flour

Almond Flour

Almond flour is made from ground almonds after these have been blanched in boiling water to remove the skins, then grinding and sifting them into a fine flour. This is the main difference from Almond meal which uses the entire almonds including their skins.
Almond flour is a protein-rich flour that’s often used in gluten-free and Paleo diet cooking. It is a popular alternative to traditional wheat flour. It’s low in carbs, packed with nutrients and has a slightly sweeter taste. Almond flour may also provide more health benefits than traditional wheat flour, such as reducing “bad” LDL cholesterol and insulin resistance. Use in Pancakes, Scones, Breading, Biscuits and cookies, Macarons, cakes, brownies or pudding the possibilities are endless.

Pumpkin Seed Flour

Pumpkin Seed Flour

Pumpkin seed flour is used to add colour, texture and a subtle nutty flavour to baked goods. It can be used as a sprinkle on cereal or fruit and yoghurt, in smoothies or as a substitute for bread crumbs. It is a concentrated form of protein that is relatively low in fat and high in fibre and nutrients. Regular use of pumpkin seed flour will provide your body metabolism with revitalising and regenerative power from the abundance of essential amino acids and minerals.

Pumpkin seed flour will easily blend in with your cooking style and uplift your culinary skills. All foods can benefit from the flavour and goodness this flour provides.

Simply substitute approximately 1/3 of a cup of regular flour for the meal in any regular recipe and taste the difference. Sprinkle a teaspoon over your morning porridge, shake or muesli for the nutty goodness to start your day.


Quinoa Flour

Quinoa Flour

It has a mild nutty taste and is the perfect solution for your gluten free baking, packed with flavour and nutrition. Great for pizza bases, pancakes, cupcakes or biscuits.


Raw Cacao Powder

Raw Cacao Powder

Cacao powder can be added to hot drinks and smoothies or used as a cooking ingredient, including for baking and making chocolate.


Coconut Flour

Coconut Flour

Coconut flour is made only from coconut which is dried, fat reduced and finely ground. The flour is gluten-free, particularly rich in fiber and low in carbohydrates.


Millet Flakes

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.

PER 50g SERVING:

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


Oat Flakes

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

PER 50g SERVING:

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


Jumbo Oat Flakes

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

PER 50g SERVING:

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


Oat Bran

Oat Bran

Oat bran can be used as oats to make porridge, or can be added to cakes and bakes for added nutritional value

PER 50g SERVING:

Energy

729.5kj172.5kcal

Sugar

1.05g

Fat

4.85g

Saturates

0.80g

Salt

0.06g

70.8%

2.1%

9.7%

1.6%

0.1%

% of your guideline daily amount


Oat Meal

Oat Meal

Also known as round oats, oat meal can be used in baking to make biscuits and can also be used as a coating for small fish before shallow frying

PER 50g SERVING:

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


Spelt Flakes

Spelt Flakes

Use spelt flakes in all recipes where you would use oat flakes. It also makes a nutty warm cereal or porridge

PER 50g SERVING:

Energy

783.5kj185kcal

Sugar

1.05g

Fat

1.65g

Saturates

0.40g

Salt

0.00g

25.9%

2.1%

3.3%

0.8%

0.0%

% of your guideline daily amount


Bran Flakes

Bran Flakes

Simply eat on their own with milk or sweeten up by adding your favourite dried fruits or a little honey. Use these flakes as the basis for making your own fruit and nut breakfast cereal.

PER 50g SERVING:

Energy

687.5kj165kcal

Sugar

1.55g

Fat

1.15g

Saturates

0.15g

Salt

0.00g

15.8%

3.1%

2.3%

0.3%

0.0%

% of your guideline daily amount


Buckwheat Flakes

Buckwheat Flakes

Simply eat on their own with milk or sweeten up by adding your favourite dried fruits or a little honey. Use these flakes as the basis for making your own fruit and nut breakfast muesli.

PER 50g SERVING:

Energy

719.5kj170kcal

Sugar

0.75g

Fat

1.25g

Saturates

0.30g

Salt

0.13g

18.0%

1.5%

2.5%

0.6%

0.3%

% 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.


Kamut Flour

Kamut Flour

Wholegrain Kamut flour is best used in making bread and pasta. It can also be used to make bakes and cookies


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


Semolina

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.


Soya Flour

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


Indian Gram Flour

Indian Gram Flour

Indian gram flour is used to coat vegetables for pakoras or to make flatbreads.


Rye Flakes

Rye Flakes

Rye flakes can be eaten on their own or added to muesli. They can also be used to make bread or to thicken soups, stews and casseroles.

PER 50g SERVING:

Energy

744kj175.5kcal

Sugar

0.05g

Fat

1.00g

Saturates

0.15g

Salt

0.01g

14.9%

0.1%

2.0%

0.3%

0.0%

% of your guideline daily amount


Barley Flakes

Barley Flakes

Barley flakes can be eaten on their own, cooked into porridge or added to muesli. They can also be used to make bread or to thicken soups, stews and casseroles.

PER 50g SERVING:

Energy

709.5kj168kcal

Sugar

2.27g

Fat

1.30g

Saturates

0.25g

Salt

0.00g

18.4%

4.5%

2.6%

0.5%

0.0%

% of your guideline daily amount


Corn Flakes

Corn Flakes

Enjoy as a light and refeshing healthy breakfast or to coat fish before shallow frying instead of breadcrumbs

PER 50g SERVING:

Energy

800kj190kcal

Sugar

3.90g

Fat

0.80g

Saturates

0.15g

Salt

0.01g

12.8%

7.8%

1.6%

0.3%

0.0%

% of your guideline daily amount


Potato Flour

Potato Flour

Also known as potato starch. This flour is dairy free, gluten free, wheat free and soya free. Commonly used as an everyday flour or as a thickener in sauces and stews. It also adds lightness to baking.


Brown Rice Flour

Brown Rice Flour

Brown rice flour can be used to thicken sauces and to coat fish or chicken. It can also be used to make breads and cakes.


Carob Flour

Carob Flour

Carob flour can be used to replace chocolate in cakes, biscuits and drinks. Use in your favourite recipes in the same proportion as cocoa


Buckwheat Flour

Buckwheat Flour

Buckwheat flour can replace wheat flour in all your baking. It can also be used as a thickener, in pancakes, blinis and for making pasta.


Maizemeal Flour

Maizemeal Flour

Maizemeal flour can be used to make flat breads, gluten free breads and mixed with other flours to make pastry.


Polenta

Polenta

Polenta can be cooked to a thick and creamy consistency to replace potatoes, rice or pasta or use in place of breadcrumbs to coat chicken or fish when frying. It can also be added to cakes, biscuits and pastries.