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.


Rice Flakes

Rice Flakes

Rice flakes can be used in muesli or cooked to a thick porridge for a hearty breakfast. It can also be used to make rice puddings

PER 50g SERVING:

Energy

729.5kj172kcal

Sugar

0.65g

Fat

1.40g

Saturates

0.35g

Salt

0.01g

20.4%

1.3%

2.8%

0.7%

0.0%

% of your guideline daily amount


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


Whole Rye Flour

Whole 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.


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