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.
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
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.
Ingredients
Potato Starch
Nutritional information per 100g
- Energy1580kJ / 380kcal
- Total fat0.1g
- of which saturates0g
- Carbohydrate98g
- of which sugars4g
- Protein0.1g
- Salt0g
Allergen advice
Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
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.
Ingredients
Brown rice
Nutritional information per 100g
- Energy1518kJ / 357kcal
- Total fat2.8g
- of which saturates0.7g
- Carbohydrate81.3g
- of which sugars1.3g
- Protein6.7g
- Salt0g
Allergen advice
Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
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
Ingredients
Milled carob
Nutritional information per 100g
- Energy1596kJ / 380kcal
- Total fat1g
- of which saturates0g
- Carbohydrate50g
- of which sugars49g
- Protein5g
- Salt0.087g
Allergen advice
Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
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.
Ingredients
Milled buckwheat groats
Nutritional information per 100g
- Energy1422kJ / 335kcal
- Total fat2.9g
- of which saturates0.6g
- Carbohydrate65.4g
- of which sugars1.4g
- Protein11.9g
- Salt0.05g
Allergen advice
Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
Maizemeal Flour
Maizemeal flour can be used to make flat breads, gluten free breads and mixed with other flours to make pastry.
Ingredients
Milled maize* *=from organic agriculture
Allergen advice
Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
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.
Ingredients
Maize
Allergen advice
Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds