Whole wheat flour contains the bran and germ as well as the endosperm and is therefore highly nutritious, with mild flavor and light color.

Using whole wheat flour is great way to add whole grains to your family's diet. Start by replacing 1/3 of the all purpose flour in your favorite recipes with whole wheat flour and gradually increase the percentage. Most cookies, muffins, pancakes and quick breads turn out just as good, using whole wheat flour in place of the entire amount of all-purpose (you may need more liquid as whole grain flour absorbs more moisture), with the benefit of increased fiber, vitamins and minerals. Visit our mybreadmix website for more information & recipes and all ingredients you need for bread making.

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Sourdough: dried rye or spelt wholemeal sourdough essence for instant use (add 20g for each 1kg four) Flour: light/medium/coarse meal/wholemeal rye, durum semolina, gourmet wheat, light/wholemeal spelt and all purpose/ high gluten/ high protein/ bread/wholemeal wheat Organic Flour: cake , plain , biscuit , wholemeal , high grade, semolina, bread , KAMUTH , EMMER, spelt, rye, barley, oat flour GLUTEN FREE Flour (organic): besan / chickpea, brown rice, white rice, buckwheat, linseed /flaxseed, corn/maize, quinoa flour Flakes:malted flakes (wheat/rye/spelt), wholegrain (barley/spelt) Malt: roasted barley, wheat malt (diastatic malt) Natural bread improver: organic apple fibre, gourmet wheat Bread improver: for soft bread/baguette bread/wholemeal bread Specials: seeds, yellow baking peas, corn germ crisp, potato flakes & sticks, wheatgerm meal

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