|
A range of flours designed to meet the functional and final quality requirements of all fermented and specialist flour applications.
Arena
Arena is a flour offering a high tolerance and bulk fermentation properties. Ideally suited to the production of ciabatta, steamed and boiled bagels on modern automated production lines, overnight or long-proof Scottish morning rolls.
Stadium
A premium high protein flour designed for speciality and continental bread production, offering high volume and an excellent tolerance level plus superb bulk fermentation properties.
Prairie Gold
A high quality breadmaking flour designed with the craft baker in mind. The flour has in-built tolerances to function in a wide variety of bakery processes.
Vienna Springs
A premium bakers flour offering greater crust retention and excellent
volume. Specially formulated for producing traditional high quality
breads, rolls, Vienna style products, croissants, Danish pastries and
morning goods.
Diamond White
A bakers grade flour offering good crumb colour and with added ascorbic
acid for dough tolerance. Milled using selected quality wheats, used
for speciality fermented products as well as traditional crusty breads
and rolls.
Sovereign
Bakers grade flour perfect for use in modern production processes. Ideally
suited to the production of general bakery products including; breads,
rolls, pizza bases, puff pastry, Danish pastry, boiled pastry and flat
breads.
Golden Seal
A specially milled patent spring flour offering a brighter crumb colour. Superb for quality bread and roll production. May also be used in sponge and dough processes.
Snowflake
A bakers flour which gives good crumb colour. Used for breads, rolls, pizza bases, savoury & puff pastry.
Falcon
A flour specially created to be used in short or 'no-time' production processes. Ideally suited to producing pizza bases, flat breads and savoury goods.
White Rose
A flour specifically blended from hard and soft wheats to be particularly suited for sweet, short and savoury pastry production.
T-55 French Flour
Milled in the traditional French style from 100% French wheat, T-55 offers an authentic continental flavour. Specially formulated for the automated production of baguettes, demi-baguettes, petit pain and general continental bread products.
|
