Wheat is mostly used for baking bread and cakes. There are 3 main types of wheat – so called biscuit wheat with a lower protein content ideal for cakes and pastries, Durum wheat, a very hard variety for making pasta, and hard or bread wheats with high protein levels and good baking characteristics. Milmore Downs grows hard wheat varieties with excellent baking strength and the Biodynamic methods used enhance the quality still further. Our wholemeal flour is very finely milled in Zentrofan mills. The white wheat flour is carefully milled with a stone mill and sieved.
Chook wheat is seasonally available, look at Stock Food & Straw.
All wheat products are BioGro certified