Milled from low protein soft wheats that are low in water absorption, for crispier biscuits.
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Soy Flour
A full fat, enzyme active soy flour which helps provide a superior white crumb colour in breads.
Spelt White Flour
The wholesome goodness of an ancient grain, perfect for artisan baking.
Rye Flour
Finely milled rye flour ideal for European style breads or for blending with wheat flour for lighter rye breads.
Crusty Improver
Improver that delivers high volume loaves with a superior crust and a defined split. Soy based blend with a 1% application rate.
Relax Mix
Dough conditioner that assists with dough development and sheeting and can help reduce mixing and resting time. Should be used in conjunction with an improver. 0.1-0.5% application rate.
M&M Bread Concentrate
Bread concentrate for a soft crumb and crisp crust. Includes improver and salt, used at 4% application rate.
White M (NP)
Bread concentrate for a soft crumb and crisp crust with no preservative. Includes improver and salt, used at 4% application rate.
XL Improver
Multi-purpose improver for a wide range of bakery applications to impact volume, texture and crumb softness. Soy based blend optimised for QLD flours with a 1% application rate.
CL Bread Improver
Improver that delivers good dough handling, volume, texture and softness. Emulsifer-free improver with no added soy that contributes to a clean label declaration.* Used at 0.5% application rate.
*Dependant on other ingredients used.