-Produced by roller milling the whole wheat grain and sieving off of the bran, with a protein level up to 12%.
-This is a strong flour which retains a substantial proportion of wheat’s nutrients, although some of the dietary fibre is lost by removing the bran.
-Made from a hard wheat variety.
-Has a creamy colour, is more flavoursome and has a stronger texture than other white flours.
-Made from Rosella soft variety wheat with a protein level of 8% .
-This flour has a lower protein and lower gluten content than other wheat flours.
-Produced by stone-milling, the bran and germ has been shieved off.
-Retains a substantial proportion of wheat’s nutrients, although some of the dietary fibre is lost by removing the bran.
-Produced by stone milling the whole wheat grain with a protein level up to 12.5%.
-No bleaching, no refinement and no additives.
-Contains the bran and germ as well as the endosperm and is therefore highly nutritious.
-Made from a hard wheat with a higher protein level.