Produced by milling the whole wheat grain and sieving off of the bran. Unlike most commercially available white flours, there is no bleaching, no further refinements and no additives. Retains a substancial proportion of wheat's nutrients, although much of the dietary fibre is lost. This flour has a creamy colour and has less protein and gluten than plain flour, so it gives a finer, more crumbly texture to baked goods. Ideally it should be refrigerated to retain freshness.

Origin - Australia
Certification - ACO