WE DELIVER AUSTRALIA WIDE
Organic Wholemeal Cake Flour 5KG
Demeter Farm Mill
$20.95
Organic wholemeal cake flour is a soft wheat flour that has been stone ground. This retains the nutritious goodness of the bran, germ and endosperm of the wheat grain.
Organic wholemeal cake flour is medium-brown in colour and has less protein and gluten than plain flour, producing a finer, more crumbly texture to baked goods. Wholemeal cake flour has a nutty flavour and is best suited to baking light, delicate products like sponge cakes and pastries. Protein content is about 9%.
No GMO. Preservative and additive free.
SKU
FLCWM2.5
Barcode
9313161000262
Country of Origin
Made in Australia
Allergen Advice
Contains gluten.
Ingredients
Organic wholemeal wheat flour
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)
0.01
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.
