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.
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 can be used on its own or mixed with other flours to make bread, pizza, pasta, pastry and cakes
Semolina can be used as a thickener or to coat fish and vegetables before frying. It can also be used to make Roman gnocchi or puddings
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.
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.
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.