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.
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
Contains gluten. Packed in a factory that handles gluten, peanuts, soya beans, nuts, celery, mustard and sesame seeds
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
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.
Milled buckwheat groats
- Energy1422kJ / 335kcal
- Total fat2.9g
- of which saturates0.6g
- of which sugars1.4g
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.