
COMING SOON | ARTISANAL PRODUCTS
By using the European grading system and a short milling process, we produce cold flours resulting in high protein retention. We offer the following wheat products.

Type 00
​
Best quality white flour, with high protein levels, low ash and good water absorption properties, suitable for yeast leavened products such as hearth breads and crispy rolls.

Rye​
​
We mill quality imported rye grains to produce traditional European rye flours. We are eager to respond to your
specific requirements.

Type 0
​
A high quality brilliant white flour with low protein – well suited to chemically leavened products or products requiring a “short break” such as pizza bases and flat breads.

Barley
​
Barley flour has a high nutritional value and is low in gluten. This product has significant benefits for both baking and food production.

Type 1
​
This flour has high protein, ash and very good water absorption properties and is most suitable for pan breads; Standard white and brown bread flours are also available.

Other
​
Utilising the flexibility of our Agrex mill, we are able to mill a variety of products such as semolina, rice flour, organics, etc.
