I use MAURI Flours, Grains and Seeds daily to produce naturally fermented style breads, incorporating wholegrains and utilising the fermentation and natural grains to get my unique flavour.
The Baker’s Corner, Brisbane, QLD
BAKING BETTER TOGETHER SINCE 2011
100% wholegrain rye flour for Continental health breads and sourdoughs.
Harvest Meal Premix
A wholegrain flake concentrate with a unique blend of bran and germ which when combined with flour can deliver the goodness of wholegrain in a wholemeal style product.
Seven Grain Mix
Includes rolled malted wheat flakes, linseed, oat flakes, rye, wheat bran, kibbled soy, triticale and sunflower seeds.
Mega Grain Mix
A no-soak mix containing linseed, kibbled soy, malted wheat flakes, rolled oats, kibbled barley, triticale, kibbled maize, buckwheat and sunflower kernels.
A nutritious seed that adds colour, texture and healthy goodness across a variety of applications.
Delivers a crunchy texture, nutty taste, golden colour and a high protein and fibre content. Can act as an alternative to nuts where nut allergies are a concern.
Cracked rye grains for visible grain pieces in wholegrain breads, rolls, cereals and health foods.
Cracked wheat grains that delivers texture and visible grain pieces across a variety of applications.
Whole rye grains which are crushed to deliver a great texture in grain breads.
Wholegrain rye grains which are ideal for grain breads and bars.
Flaked oats for use in cereals and health foods or as a topping for breads, muffins and slices.
Mixed Grain Blend
Includes wheat, rye, maize & linseed and is ideal for artisan style breads.
A unique combination of grains including kibbled wheat, soy, rye, barley, maize grits, linseed, and malted wheat flakes.