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BIO-WHEAT™ Barley Flour is milled from the grains of barley. Barley flour is crammed with nutrition. It is a whole grain high in both soluble fibre, known to reduce cholesterol and insoluble fibre that keeps the digestive tract healthy. This flour has a rich nutty taste, but is low in gluten. We therefore recommend swapping a third of the flour in your recipes with our Barley Flour.
BIO-WHEAT™ Barley Flour is milled from the grains of barley. Barley flour is crammed with nutrition. It is a whole grain high in both soluble fibre, known to reduce cholesterol and insoluble fibre that keeps the digestive tract healthy. This flour has a rich nutty taste, but is low in gluten. We therefore recommend swapping a third of the flour in your recipes with our Barley Flour.
This is the outer husk of the wheat, which is separated from the flour during milling. It adds fibre, texture and flavour to baking. You can add a spoonful or two of BIO-WHEAT™ Bran to your favourite bread or muffin recipe or use in place of part of cake or coarse white flour to raise the dietary fibre in your baking. Add to muesli and yoghurt for a healthy treat to help take care of your heart and digestive health.
This is the outer husk of the wheat, which is separated from the flour during milling. It adds fibre, texture and flavour to baking. You can add a spoonful or two of BIO-WHEAT™ Bran to your favourite bread or muffin recipe or use in place of part of cake or coarse white flour to raise the dietary fibre in your baking. Add to muesli and yoghurt for a healthy treat to help take care of your heart and digestive health.
BIO-WHEAT™ Cake flour contains the goodness of wheat germ in addition to the endosperm in the wheat kernel. BIO-WHEAT™ Cake flour is fine textured and bakes a cake with a light, airy crumb. This strong cake flour has an excellent rising quality.
BIO-WHEAT™ Cake flour contains the goodness of wheat germ in addition to the endosperm in the wheat kernel. BIO-WHEAT™ Cake flour is fine textured and bakes a cake with a light, airy crumb. This strong cake flour has an excellent rising quality.
BIO-WHEAT™ Coarse Brown flour contains the endosperm, wheat germ and 10 % bran. This strong brown bread flour has a distinctive granulated texture. It produces a bread loaf with a dense texture and full flavour.
BIO-WHEAT™ Coarse Brown flour contains the endosperm, wheat germ and 10 % bran. This strong brown bread flour has a distinctive granulated texture. It produces a bread loaf with a dense texture and full flavour.
BIO-WHEAT™ Fine Brown Wheat Flour is a versatile, brown all-purpose flour with a smooth, fine texture, perfect for everyday baking and cooking needs. Milled to retain the goodness of wheat germ along with the wheat endosperm, it delivers a natural creamy colour and wholesome flavour. Ideal for a wide range of recipes, from breads and pastries to sauces and batters, this preservative-free flour offers excellent rising quality, ensuring light and fluffy results every time.
BIO-WHEAT™ Fine White Wheat Flour is a versatile, all-purpose flour with a smooth, fine texture, perfect for everyday baking and cooking needs. Milled to retain the goodness of wheat germ along with the wheat endosperm, it delivers a natural creamy color and wholesome flavor. Ideal for a wide range of recipes, from breads and pastries to sauces and batters, this preservative-free flour offers excellent rising quality, ensuring light and fluffy results every time.
BIO-WHEAT™ Rye flour is milled from the grains of rye. Rye flour is high in bran and soluble fibre content, but low in gluten. For that reason, it won’t produce a well risen loaf of bread. This can be remedied by replacing some of the rye flour in the recipe with one of the wheat flours in the BIO-WHEAT™ range. Rye flour has a distinctive tangy taste and coarse texture. It can be used to prepare rye bread or traditional sourdough bread.
BIO-WHEAT™ Rye flour is milled from the grains of rye. Rye flour is high in bran and soluble fibre content, but low in gluten. For that reason, it won’t produce a well risen loaf of bread. This can be remedied by replacing some of the rye flour in the recipe with one of the wheat flours in the BIO-WHEAT™ range. Rye flour has a distinctive tangy taste and coarse texture. It can be used to prepare rye bread or traditional sourdough bread.
BIO-WHEAT™ Coarse White flour has a granulated texture, with wheat germ and bran in small pieces, in addition to the endosperm. The small pieces of wheat germ give this product its natural creamy appearance. This strong white bread flour is milled from high protein wheat and therefore has an excellent rising quality.
BIO-WHEAT™ Coarse White flour has a granulated texture, with wheat germ and bran in small pieces, in addition to the endosperm. The small pieces of wheat germ give this product its natural creamy appearance. This strong white bread flour is milled from high protein wheat and therefore has an excellent rising quality.
BIO-WHEAT™ Wholegrain flour contains the whole wheat kernel; only milled and in a packet. In addition to the endosperm, BIO-WHEAT™ Wholegrain contains the wheat germ and all the bran. Because of all the fibre goodness, bread baked with wholegrain flour will be full flavoured and very healthy. You can be sure that nothing has been added or removed.
BIO-WHEAT™ Wholegrain flour contains the whole wheat kernel; only milled and in a packet. In addition to the endosperm, BIO-WHEAT™ Wholegrain contains the wheat germ and all the bran. Because of all the fibre goodness, bread baked with wholegrain flour will be full flavoured and very healthy. You can be sure that nothing has been added or removed.
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