Bread Flours

The right tool for the right job. All flours are not the same. Some are "all Purpose", others are the ideal flour for a particular purpose thus making an outstanding result with little effort.


Flour	Description
Premium white bread flour	High protein unbleached White Bakers Flour produces breads with exceptional flavour, Golden Crust andexcellent volume. Available in 2kg, 5kg, or 10kg
French flour t65	A traditional French Flour milled by historic Paris mill. Produces open textured baguettes and rolls. Exceptional flavour, creamy colour and crisp crusting. Use for either oven baking or in a bread machine if desired.
French flour t45	A very strong French Flour suitable for recipes with eggs, butter and sugar. Ideal for croissants, brioche, puff pastry, cakes and other pastry flour applications
Premium rye	Wholesome Rye flour for outstanding performance and flavour. Available in 2kg or 5kg
Wholemeal bakers flour	High protein wholemeal Flour producing loaves and rolls with great volume and taste. Available in 2kg, 5kg, or 10kg
Coarse wholemeal flour	Coarse High protein wholemeal Flour. High in dietary fibre and bran. Ideal for Irish Wheaten breads. 2kgs
"00" flour	Double Zero Flour. Suitable for Pasta and Pizza 2kgs
Plain and pastry flour	All purpose Flour. Ideal for cakes, scones and pastries when you want the best. 2kgs, 5kgs
Organic white bakers flour	Unbleached, certified organic, high protein Bakers Flour. Produces loaves with exceptional volume, texture and taste. Available in 2kg, 5kg, or 10kg
Organic wholemeal flour	Certified Organic Wholemeal Bakers Flour. High protein, excellent taste, texture, crust and volume. Available in 2kg or 5kg
Rye meal	Course Rye flour. Available in 2kg
Durum semolina	Finest quality Durum wheat. Ideal for pasta and Italian breads. Available in 2kg or 5kg
Gluten flour	Vital Wheat Gluten. Available in 1kg
Buckwheat flour	Gluten free flour ideal for pancakes etc. Available in 1kg
Spelt flour wholemeal	Softer digestion friendly gluten. Excellent for bread making and general purpose baking Available 2kg, 5kg
Spelt flour white	Softer digestion friendly gluten. Excellent for bread making and general purpose baking Available 2kg, 5kg, 10kg
Spelt self raising	Ideal for cakes and scones etc. 2kg
Khorasan flour (organic)	Rich buttery texture. Extemely digestion friendly gluten. Great alternative for those with wheat gluten intolerance (not coeliac disease) Available 2kg, 5kg
Sponge flour	Exceptional sponge flour. Extremely fine 2kg
Barley flour	Pure Barley flour 2kg
Oat flour	Oat Flour 2kg
Lupin flour	Lupin flour 500g packs. Gluten free, high protein and fibre, low in carbs.


Dough improvers	Description
Natural improver	A natural soy free and chemical free dough improver for more extensible doughs and better keeping qualities. Contains Vitamin C and Cereal Enzyme.
Diastatic malt flour	Ideal for sourdoughs for improved volume, fermentation, softer crumb and crust colour.

Are you damaging your flour?

Storing of Flour
Many people are surprised to know that by carefully sealing their flour in an air tight container, they are actually substantially reducing its life to as little as a month or so.

Flour needs to breathe.
Locking flour in airtight containers draws moisture to the surface and provides the right environment for insects to hatch and micro-organisms to flourish. This reduces the strength of the flour and also its capacity to absorb water in bread making. Loaves will be heavy textured and low volume.

You may notice that the very top layer of flour has become extremely fine and minute rust colouring is appearing on the surface of the flour. These are signs that the flour has been seriously affected. Flour that has been damaged in this method should be discarded and the container thoroughly cleaned before re-use. A solution of vinegar and water is ideal for this.

Flour asorbs moisture and odors

As flour readily absorbs odors and moisture, care should be taken to ensure flour products are not stored near items such as onions or products with strong odors. Storage of flours in areas such as the laundry where humidity can be quite high is not recommended.

Flour should be kept cool, dry and well ventilated.

Food grade plastic containers should have the lid left on loosely

Air-tight containers should be avoided. If you are concerned about moth and pest control you will find helpful tips under Storage of Flour that will give you back control of your pantry and save you hundreds of dollars.

Allow flour to breath by means of a loose fitting lid. This will prevent rapid deterioration whilst still providing good protection. All About Bread have 15kg and 7kg food grade containers available.