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
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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​
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We mill quality imported rye grains to produce traditional European rye flours. We are eager to respond to your
specific requirements.
Type 0
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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
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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
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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
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Utilising the flexibility of our Agrex mill, we are able to mill a variety of products such as semolina, rice flour, organics, etc.
