Application Key:
The protein and quality of MAURI flour stays consistent. I’ve tried others and they change season to season, meaning you have to change your processes. Quality and consistency - it’s one of the big drawcards.
Johnathan McMath
Head Baker, Trapper’s Bakery, Goulburn, NSW
BAKING BETTER TOGETHER SINCE 2006
Victory Premium Bakers Flour 12.5KG
A high protein flour that delivers exceptional dough strength, extensibility and consistency across a range of product applications.
Victory Premium Bakers Flour 25KG
A high protein flour that delivers exceptional dough strength, extensibility and consistency across a range of product applications.
Maximus Strong Bakers Flour 12.5KG
A high to medium protein content that delivers consistent and stable dough properties across a range of applications.
Maximus Strong Bakers Flour 25KG
A high to medium protein content that delivers consistent and stable dough properties across a range of applications.
Bakers Extra Strong Flour 12.5KG
A moderate to high protein content that delivers consistent and stable dough properties across a range of applications.
Bakers Extra Strong Flour 25KG
A moderate to high protein content that delivers consistent and stable dough properties across a range of applications.
Supreme Bakers Flour 12.5KG
A moderate protein content and reliable quality that can be used across a diverse range of applications.
Supreme Bakers Flour 12.5KG
A moderate protein content and reliable quality that can be used across a diverse range of applications.
Supreme Bakers Flour 25KG
A moderate protein content and reliable quality that can be used across a diverse range of applications.
Wholemeal Bakers Flour 12.5KG
100% wholemeal flour with high protein. Specially milled to contain all the constituents of the wheat grain.
Wholemeal Bakers Flour 25KG
100% wholemeal flour with high protein. Specially milled to contain all the constituents of the wheat grain.
Wholemeal Bakers Flour 25KG
100% wholemeal flour with high protein. Specially milled to contain all the constituents of the wheat grain.
Strong Bakers Flour
A quality, hard wheat bakers flour with moderate to high protein.
Aged Strong Flour
A quality, hard wheat bakers flour that has been aged to give additional processing tolerance.
High Protein Bakers Flour Australia
Our range of Bakers’ Flour is milled from wheat that is 100% Australian grown. Milling grains sourced from local farmers, our wheat is carefully selected and tested to deliver consistently high-quality bakers’ flour. With a wide range of products available in the Australian marketplace, each baking application involves a different method and the right flour. We have taken great care to develop a range of flours with a variety of applications, that all provide consistent quality and performance.
Which Flour for Which Bread Application?
In bread baking, gluten development is critical for gas retention. It can either be developed physically through mixing or chemically through fermentation. The protein quality will determine how well gluten will form and is influenced by a number of key factors including;
• Amount of protein
• Protein quality (wheat variety/season/location)
• Additives (bread improvers)
A stronger protein quality is required for longer fermentation times whereas moderate protein quality is preferred where gluten is developed during mixing.
For baking premium products, a high protein bakers flour is the best of the best, and MAURI Victory Premium Bakers Flour is renowned for its superior performance. With a high protein level that ranges between 11.5% – 12.8%, this flour delivers exceptional dough strength and extensibility. Ideal for use across a range of premium applications including sourdough, artisan breads and rolls, grain & meal breads, sponge and dough method, gourmet pizzas and frozen dough.
For good quality and reliable performance, a quality bakers flour can be used in a variety of breads. MAURI Maximus and Baker’s Extra Strong Bakers Flours deliver a medium range protein level ranging between 11.4 – 12.0% for consistent and stable performance. Its versatility is an asset to produce quality breads including artisan style breads and rolls, gourmet pizzas, grain & meal breads, sponge and dough method, and frozen dough.
For a reliable and multifunctional flour, a Standard Bakers Flour provides a moderate protein level to bake a variety of general breads and rolls. MAURI Supreme Bakers Flour delivers value and consistency for many baking applications.
