Brown & Wholemeal Flour
Our wide range of wholemeal, brown and malted brown breadmaking flours are suitable for all processes and product types.
Gold Crest SP
A roller-milled, 100% wholemeal flour, produced from a blend of specially selected high-protein breadmaking wheats.
It is additive free (by law) and can be used to produce a wide range of products such as bread, morning goods and even confectionery. The bran particle size is controlled to ensure product consistency and to enable the production of top-quality food.
A 100% stone-ground wholemeal flour, Millwright is additive free by law.
The traditional process of stone grinding results in larger bran particles than would normally be found in roller-milled flour, giving the baked product a traditional, coarser texture.
Millwright is suitable for use in a range of products, from bread to morning goods and confectionery.
A brown flour, roller-milled from a blend of selected high-protein breadmaking wheats.
The milling process is carefully controlled to prevent the bran particles from becoming too small, which could adversely affect product volume. Canada Best flour produces baked products that feature bran flakes clearly visible against a pale brown background.
The high-protein quality and quantity enables high-volume bread and morning goods to be produced, while Canada Best is also suited to making confectionery.
Top Cobber is a malted brown flour, produced by adding cut malted wheat and non-diastatic malt flour to a high-protein brown base flour.
Suitable for use in all breadmaking processes and product types, the flour helps to give goods a moist crumb and distinctive malted flavour.