Wheat Flour Organic 1kg

From our friends at Sovereign Foods.

Soft Roller Milled - Roller milled from Australian-grown organic soft wheat varieties, naturally lower in protein than strong wheat flour. Its fine texture and lower protein content make it ideal for baking where a light, tender crumb is desired. Perfect for cakes, biscuits, muffins, pastries and other delicate baked goods.

Heritage Whole Stoneground - Stoneground from Foster wheat, a heritage Australian variety grown organically in Central Queensland. Milled from the whole grain, this flour retains the bran, germ and endosperm, giving it a rich, wholesome flavour, darker colour and hearty texture. Perfect for wholemeal bread, sourdough, rustic baking and recipes where you want the full character of wholegrain wheat.

Heritage White Roller Milled - Roller milled from Foster wheat, a heritage Australian variety grown organically in Central Queensland. This versatile white bakers flour offers reliable handling and is suited to a wide range of baking, from everyday bread and sourdough to pizza and pastries.

Self-Raising - Made from Australian organic wheat grown on Queensland’s Darling Downs, this unbleached self-raising flour is blended with raising agents and ready to use straight from the bag. Convenient and versatile, it provides a light, even rise without the need to add baking powder separately. Perfect for cakes, scones, muffins and everyday baking.

Strong White Roller Milled - Produced from Australian organic wheat, this roller-milled white flour is naturally high in protein, providing excellent dough strength, elasticity and structure. Ideal for recipes that benefit from strong gluten development, it’s particularly well suited to bread, sourdough, pizza and pasta, while also performing beautifully in other yeast-based baking.

Strong Wholegrain Stoneground - Stoneground from certified organic Australian wheat, this wholegrain strong flour retains the bran, germ and endosperm for full-bodied flavour and wholesome character. Bred for strength and structure, it produces dough with the strength needed for well-risen, satisfying breads. Its rich flavour and rustic texture make it ideal for sourdough, artisan breads, sandwich loaves and everyday wholegrain baking.