Application Key:
MAURI has the relationships with farmers to be able to buy grain in bulk, and secure the best quality grain to blend together into consistently reliable flour.
Ian Smith
Owner, The Baker’s Corner, Brisbane, QLD
BAKING BETTER TOGETHER SINCE 2011
Rye Flour
Finely milled rye flour ideal for European style breads or for blending with wheat flour for lighter rye breads.
Spelt White Flour
The wholesome goodness of an ancient grain, perfect for artisan baking.
Spelt Wholemeal Flour
The goodness of an ancient grain milled to contain all the constituents of the wheat grain.
Organic Wholemeal Flour
Made from organically grown wheat with all the constituents of the wheat grain.
Soy Flour
A full fat, enzyme active soy flour which helps provide a superior white crumb colour in breads.
BARLEYmax® Flour
BARLEYmax® Flour is derived from stone milling wholegrain BARLEYmax® grain grown in Australia. Milled to 430 micron particle size.
BARLEYmax® Flakes
Clean flakes of BARLEYmax® prepared by rolling clean sound kernels of BARLEYmax® grain grown in Australia. The flakes are golden brown and slightly smaller than rolled oats.
BARLEYmax® Kibble
Kibbled whole grain BARLEYmax® prepared by kibbling clean sound kernels of BARLEYmax® grain grown in Australia. The kibbled grain is dark golden brown in colour.
Certified Organic Bakers Flour
A white bakers flour roller milled from Organic* wheat, with bran and germ removed. *ACO Certified.
Sustainable Bakers Flour
A white bakers flour roller milled from Sustainable* wheat, with bran and germ removed. *ASP Certified.
Sustainable Stoneground Bakers Flour
A white bakers flour stone milled from Sustainable* wheat, with a portion of bran and germ removed. *ASP Certified.
BARLEYmax® Whole Grain
Whole grain BARLEYmax® grown in Australia. The grain is dark golden brown in colour.
Everest Soft Biscuit Flour
Milled from low protein soft wheats that are low in water absorption, for crispier biscuits.
Finetex Hi-Ratio Cake Flour
Streamed fine white chlorinated flour. Ideal to support the high sugar content in high ratio cakes.
Eureka Flour (Medium Biscuit)
Milled from low protein soft wheats that are low water absorption for crispier, shorter textured biscuits.
Pastry Eagle Flour
A medium to low protein flour produced from moderate strength wheat to produce a tender and delicate result.
Eagle Pie & Pastry Flour
A medium to low protein flour specially formulated for the production of pie tops and bottoms.
Special White 5KG
Premium low ash flour with moderate to high protein levels and superior colour grade.
Special White 10KG
Premium low ash flour with moderate to high protein levels and superior colour grade.
Special White 12.5KG
Premium low ash flour with moderate to high protein levels and superior colour grade.
Special White 25KG
Premium low ash flour with moderate to high protein levels and superior colour grade.
Durum Semolina
Delivers superior strength and a bright yellow colour expected from high quality pasta products.
Milano Pizza Flour 12.5KG
High protein flour, specially developed for dough sheeting & extensibility to bake superior crisp and crunchy pizza crusts.
Milano Pizza Flour 25KG
High protein flour, specially developed for dough sheeting & extensibility to bake superior crisp and crunchy pizza crusts.
Continental Farina
Delivers exceptionally high grade white flour for quality pasty and noodle manufacturing.
Kangaroo Noodle Flour
Moderate protein flour with an exceptional white colour, formulated for fresh and dry noodle manufacture.
Semolina Sharps
This fine semolina performs well in European style home made products and specialty Asian products.
Jackaroo 5KG Drum
High in 9 healthy vitamins and minerals and a good source of dietary fibre to support the health and wellbeing of indigenous communities.
Jackaroo 10KG Drum
High in 9 healthy vitamins and minerals and a good source of dietary fibre to support the health and wellbeing of indigenous communities.
Jackaroo 12 x 1KG
High in 9 healthy vitamins and minerals and a good source of dietary fibre to support the health and wellbeing of indigenous communities.
Continental Sharps
Fine semolina produced from hard wheat.
Hard Wheat Semolina 12.5KG
A hard wheat semolina made from high protein white wheats.
Hard Wheat Semolina 25KG
A hard wheat semolina made from high protein white wheats.
Sunfield Plain Flour - 12.5KG DISTRIBUTOR ONLY
A versatile general purpose flour with moderate protein levels.
Sunfield Plain Flour - 25KG DISTRIBUTOR ONLY
A versatile general purpose flour with moderate protein levels.
Sunfield Plain Flour - 25KG DISTRIBUTOR ONLY
A versatile general purpose flour with moderate protein levels.
Sunfield Self Raising Flour - 12.5KG DISTRIBUTOR ONLY
General purpose flour complete with leavening agents.
Sunfield Self Raising Flour - 25KG DISTRIBUTOR ONLY
General purpose flour complete with leavening agents.
Australia Cake Flour, Pizza Flour, Rye Flour and more!
There are over 300 wheat varieties in Australia which deliver different flour quality when grown in different states. Not all varieties are suitable for all applications which is why wheat varieties are graded based on end product functionality. The challenge of the flour miller is to blend wheats to make a consistent flour which delivers consistent performance to our customers
At MAURI we pride ourselves on being the wheat quality experts, working across the supply chain from wheat breeders to manufacturers. We work directly…
• With breeders to test new wheat varieties before they are released and pass on information of what our customers want to help influence new breeding lines
• With growers to educate them on our preferred varieties and preferentially contract with growers who meet our quality needs
• With customers to establish how different wheats perform in different end products and build our understanding of our customers changing needs
MAURI has carefully developed a number of flours that give alternative flavours, textures and appearance to a wide variety of applications. Traditional milling techniques ensure all our specialty flours meet strict specifications to deliver the highest quality products, rich in flavour and natural goodness.
Cake Flour
The optimal flour for cake production typically varies depending on the recipe.
• High ratio recipes (i.e. flour % ≤ sugar %) require a chlorinated flour
• Low ratio recipes (i.e. flour % ≥ sugar %) use lower protein flours
• Denser cakes (e.g. fruit & mud cakes) use medium protein flours
MAURI Finetex® High Ratio Cake Flour is finely milled, streamed flour from Soft Wheat grains. The wheat is harvested from growing regions that generally contains less protein than most other flours. To deliver the soft, tender, and moist white crumb structure desired in high ratio sponge cakes, the flour undergoes a highly specialised and controlled chlorination process. This process is regulated by the Food Standards Code and governed by Food Standards Australia and New Zealand (FSANZ).
This unique and important process is used for high ratio cake flours to enable incorporation of higher sugar levels. Functional property changes include;
• Lowering pH
• Protein denaturation for improved texture in the final baked product
• Earlier starch gelatinisation
• Improved batter aeration
• Whiter flour colour
• Improved cake quality (finer, more even crumb, resilient eating texture)
MAURI Finetex® High Ratio Cake Flour is ideally used in the production of high ratio cakes and is recommended to be added near the end of mixing to prevent over-development of the gluten matrix. Used in large production and manufacturing facilities to mainly bake sweet products including;
• Sponge Cakes and other high ratio cakes
• Fine pastries
• Pie crust
• Biscuits & Cookies
Biscuit Flour
MAURI Everest Biscuit Flour is milled from low protein Soft Wheats. The unique characteristic delivered from this specially sourced wheat is the high starch content and low water absorption. This delivers the desired crisp, shorter eating texture. Soft flour results in more spread in the biscuit while stronger flour will give a chewier texture. Biscuits require a dry texture which snaps when broken. The shortness and crumbliness of a biscuit will be greatly driven by the recipe used. Cracking, also known as ‘checking’ occurs when a biscuit cracks after baking. This results from the moisture moving from inside to the outside of the biscuit during the cooling process. Protein with high extensibility is desired for the sheeting process.
Pie and Pastry flour
MAURI offers Pastry Flours with medium to low protein milled from Hard Wheat. These characteristics aid to develop less gluten when worked in pastries for a very tender finished product. The lower protein content produces the desired internal structure and crisp outer texture for quality pastry products.
Durum Semolina
Durum wheat is yellow in colour with harder grain properties and a higher protein content than standard wheat. Durum is milled to produce semolina which is a coarser fraction of wheat with a similar consistency to sand. This is ideal for pasta manufacturing. The main reason for using Durum Semolina for pasta production is that it has a high gluten level which helps hold the shape of the pasta in both the making and cooking process.
At MAURI, our Durum Semolina is produced at our specialty durum mill in Queensland with grain sourced from the ‘golden triangle’, which is an area in Northern NSW renowned for its exceptional durum quality.
Durum is graded as DR1 and DR2, with DR1 being the premium grade offering the highest protein content and vitreous kernels. It must also have a bright yellow colour and achieve superior eating texture in pasta to achieve a premium grade. This is the dominant durum wheat used by MAURI and we work directly with Durum Breeders to ensure only the highest quality varieties are released.
• The key factors driving pasta quality to be aware of include:
• Particle size – too fine produces stickier pasta
• Protein quality – too weak is difficult to sheet
Noodle Flour
Noodle production is the leading product made from exported Australian wheat. Noodle flour requirements vary greatly with regional preferences. From Udon to Ramen to Hokkien, each requires a different flour to deliver the desired attributes. Noodle quality is accessed by criteria including;
Processing
• Dough stickiness (WA%)
• Extensibility
• Strength
Appearance
• Colour
• Speckiness
• Colour stability
Texture
• Firmness
• Elasticity
• Smoothness
MAURI provides expertise across many Noodle Flour varieties and end use applications, with access to optimum wheat varieties and segregation methods. Our flour team can deliver sensory and quality parameters with testing capabilities in place to assess finished product performance.
