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.
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.
Milled rye (gluten)groats
- Energy1384kJ / 327kcal
- Total fat1g
- of which saturates1g
- of which sugars2g
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
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.
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”
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.
Wholemeal WHEAT flour, WHEAT GLUTEN, Flour treatment agent: E300
- Energy1397kJ / 331kcal
- Total fat2.8g
- of which saturates0.53g
- of which sugars1.9g
Wholegrain Kamut flour is best used in making bread and pasta. It can also be used to make bakes and cookies
Spelt flour can be used on its own or mixed with other flours to make bread, pizza, pasta, pastry and cakes
Milled wholegrain spelt (gluten) grain
- Energy1406kJ / 322kcal
- Total fat3g
- of which saturates1g
- of which sugars3g
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.
Wheat Semolina (gluten)
- Energy1456kJ / 343kcal
- Total fat1.6g
- of which saturates0.32g
- of which sugars0.6g
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 can be used to thicken sauces and to coat fish or chicken. It can also be used to make breads and cakes.
Carob flour can be used to replace chocolate in cakes, biscuits and drinks. Use in your favourite recipes in the same proportion as cocoa