Organic Wholemeal Cake Flour 5KG
Demeter Farm Mill
$20.95
100% Australian grown and made wholewheat flour, stoneground from a special soft wheat variety. All of the fibre and goodness of the whole grain is retained in this flour.
As it has less protein and gluten than plain flour, it is not suitable for breads, but perfect for cakes, biscuits, pastries, muffins and pancakes!
No GMO. Unbleached and unrefined. Preservative and additive free.
As it has less protein and gluten than plain flour, it is not suitable for breads, but perfect for cakes, biscuits, pastries, muffins and pancakes!
No GMO. Unbleached and unrefined. Preservative and additive free.
SKU
FLCWM2.5
Barcode
9313161000262
Country of Origin
Made in Australia From 100% Australian Ingredients.
Allergen Advice
Contains: gluten (wheat).
Ingredients
Organic Wheat Grain
Nutritional Information
Av. Per 100g
Energy (kj)
1400
Protein (g)
10
Fat Total (g)
2.9
Fat Saturated (g)
0.2
Carbohydrate (g)
57.4
Sugars (g)
Less than 0.1
Sodium (mg)
5
Fibre (g)
5.1
Serving Size (g)
50
Organic Wholemeal Cake Flour is suitable for cakes or flat breads but can also be used 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 moisture if needed after the absorption takes place.
Ideally wholemeal cake flour should be refrigerated to retain freshness.
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 moisture if needed after the absorption takes place.
Ideally wholemeal cake flour should be refrigerated to retain freshness.
Organic wholemeal cake flour is produced by stone milling the whole wheat grain. 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.
100% Australian grown and made wholewheat flour, stoneground from a special soft wheat variety. All of the fibre and goodness of the whole grain is retained in this flour.
As it has less protein and gluten than plain flour, it is not suitable for breads, but perfect for cakes, biscuits, pastries, muffins and pancakes!
No GMO. Unbleached and unrefined. Preservative and additive free.
As it has less protein and gluten than plain flour, it is not suitable for breads, but perfect for cakes, biscuits, pastries, muffins and pancakes!
No GMO. Unbleached and unrefined. Preservative and additive free.
SKU
FLCWM2.5
Barcode
9313161000262
Country of Origin
Made in Australia From 100% Australian Ingredients.
Allergen Advice
Contains: gluten (wheat).
Ingredients
Organic Wheat Grain
Nutritional Information
Av. Per 100g
Energy (kj)
1400
Protein (g)
10
Fat Total (g)
2.9
Fat Saturated (g)
0.2
Carbohydrate (g)
57.4
Sugars (g)
Less than 0.1
Sodium (mg)
5
Fibre (g)
5.1
Serving Size (g)
50
Organic Wholemeal Cake Flour is suitable for cakes or flat breads but can also be used 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 moisture if needed after the absorption takes place.
Ideally wholemeal cake flour should be refrigerated to retain freshness.
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 moisture if needed after the absorption takes place.
Ideally wholemeal cake flour should be refrigerated to retain freshness.
Organic wholemeal cake flour is produced by stone milling the whole wheat grain. 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.
