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.
Flakes need to breath, please open bags directly after you got them.
Milmore Downs and partner farms grow hard wheat varieties with excellent baking strength.
Our wholemeal flour is very finely milled in Zentrofan mills.
The white wheat flour is carefully milled with a stone mill and sieved.
All wheat products are BioGro certified