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