|
Eumarrah Hobart |
|---|
A DELICIOUS WHOLE WHEAT FLOUR
Stone ground using traditional millstones using the whole grain, thus also called whole-wheat flour. Not to be confused with normal wholemeal flour, which sometimes has the nutrient-rich wheatgerm removed prior to milling. The stone milling process gives a stronger flavour and retains more nutrients.
HOW TO USE
> Ideal for making bread, pizza bases, rolls and other baking.
> May be substituted wholly or partly for white flour, to add texture and taste, as well as nutritional value. If making bread add gluten for a lighter loaf.
Product should last up to 6 months if stored in an airtight container in a cool dark area.
Country of origin: Australia
Nutrition info per 100g: Energy 1420 kJ; Protein 13 g; Total Fat 2.6 g; -Saturated 0.6 g; Carbohydrate 58.6 g; -Sugars 4.3 g; Fibre 10.5 g; Sodium 2.7 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
