This wholemeal flour is produced by stone milling the whole wheat grain (stoneground). This flour undergoes no bleaching or refinement. It therefore contains the bran and germ as well as the endosperm and is highly nutritious. Stone milling is the preferable process for milling flour as it generates less heat, preserving the good fats in the wheat germ.

There are no additives in this flour, it is medium-brown in colour and gives a hearty flavour and robust texture to baked goods. Ideally it should be refrigerated to retain freshness.

It is an all purpose flour suitable for most everyday cooking needs. It is important to remember that wholemeal grains and flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making. You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more mositure if needed after the absorbtion takes place. To increase lightness of baked goods, it is not uncommon to mix this flour with white plain flour or white spelt flour.

Origin - Australia
Certification - ACO