A brownish coloured powder for mud cakes or chocolate slice. Only egg, water and walnuts need to be added.

INSTRUCTION : 1000g Utility Cake Mix100g, 200ml whole egg pulp, 400ml tap water. Add egg and water to a mixing bowl. Add utility cake mix to a mixing bowl. Using a cake-whisk, mix on medium high speed for 4 minutes. Mix on low speed for a further 2 minutes. Fill into greased tins as required. Bake at 180 °C.

A yellowish powder cheesecake mix for a 'natural' flavoured cheesecake.

ingredients: starch (potato, modified maize strach (E1422), pH&Acidity regulator (E500ii, E541), emulsifiers (E481, E477, E341), salt, preservative(E202), natural flavour (natural flavour, maltodextrin), thickener & stabiliser (E466, E412)

Colflo 67 is a modified food starch derived from waxy maize. It is characterised by very good freeze/thaw stability and resistance to low temperature storage conditions which make it particularly suited for application to frozen food. It also can be used for meat pies, gravies, sauces, etc. Cooked aqueous preparations of Colflo 67 have exceptional clarity and are smooth, short-textured and heavy-bodied.

Smooth and creamy baked custard mix used for tarts and crème caramel.

RECIPE:Frutex Cook Up Custard Mix Cold WaterBoiling Water1000g 1000ml 2000mlMETHOD:1. Bring 2000ml of water to the boil.2. Add 1000g of Frutex Cook Up Custard Mix to 1000ml of cold water.3. Stir the smooth cold water/custard blend into the boiling water and bring back to the boil to eliminate the starchy aftertaste.4.a Allow the custard to cool (stir occasionally) then pour onto pastry sheets to make vanilla slice.4.b Allow the custard to cool overnight in a fridge, then using a mixer and a whisk add whipped cream to the custard to make crème patisserie. Suggested ration 2:1 custard/whipped cream.

Custard mix suitable for Danish pastries, custard creams, vanilla slice, fruit tarts, crème patisserie filling and more. Easy cold-set formulations, no need to boil, simply mix and use.Freeze thaw and bake stable. Preservative free

A white, crystalline sugar powder derived from corn.

A white, crystalline sugar powder derived from corn.

Flour milled from hard wheat, suitable for bread baking and general food use.

Flour milled from soft wheat varieties.

MALT WHEAT FLOUR IS MADE FROM WHEAT GRAINS WHICH HAVE BEEN CAREFULLY GERMINATED UNDER CONTROLLED CONDITIONS, CLEANED AND MILLED INTO FLOUR. MALT WHEAT FLOUR HAS NOT BEEN STEAM TREATED AND REQUIRES FURTHER PROCESSING.

A fine white powder, country milled from blended Premium NSW wheat.

White to off white powder obtained from the milling of sound, high protein Australian wheat. This product is suitable for vegans, lacto and lacto-ovo vegetarians.

Self Raising Flour is milled from soft wheat then blended with baking powder for use in numerous bakery applications.

A fine white powder prepared by chlorination of high purity soft flour milled from Australian Wheat.

Flour milled from prime hard wheat suitable for bread baking and general food use. This product is suitable for Vegans, Lacto-vegetarians and Lacto-Ovo vegetarians.

A fine creamy light yellow coloured powder obtained by drying freshly prepared wet gluten separated from high quality wheat flour.

A fine creamy light yellow coloured powder obtained by drying freshly prepared wet gluten separated from high quality wheat flour.

Vegebind P is a heat processed, pre-cooked, yellow pea ingredient which can be used in manufactured meats, bakery products and general food products. It provides good water binding and fat emulsification functionality.

Classic mud cake full of rich flavour statisfying gluten free needs.

The blend consists of rolled oats , dried fruits, nut and cassia.

The mix consists of oats and dried fruits

An off-white coloured powder. Product must be free from all contamination including extraneous material, infestation and foreign objects, flavours and odours.

RECIPE: 1000g MUFFIN MIX 250ml TAP WATER300g EGG350g CANOLA OILMETHOD:1. Add egg and water to mixing bowl2. Add Muffin Mix to mixing bowl3. Using a cake-beater, mix on medium speed for 4 minutes4. Add canola oil and any inclusions (choc chips etc ) and mix on low speed until clear. (between 1 and 2 minutes). Add fragile inclusions by hand and fold through 5. Fill into paper lined muffin tins6. Bake at 210C° for 25 minutes or until golden brown and tender. (110g muffin )

The mix consists of oats and dried fruits

Rolled Oats are traditionally dehulled oat groats, which have been steamed to denature the enzymes and rolled into flat flakes under heavy rollers.

Rice Flour Medium is food grade dry milled rice flour. It is a white to cream powder, free from lumps and foreign matter, with neutral flavour, odour and bland taste.

Hard Wheat Semolina is derived from the endosperm of selected Australian durum wheat varieties milled using state of the art computer controlled flour mills.

Wheaten cornflour is an unmodified food grade starch produced from the milling and separation of wheat flour. It is a fine white powder, possessing a bland flavour characteristic of cereal starch. When cooked it exhibits a short thick texture which on cooling forms a smooth, opaque gel.

Fine Oat Bran is derived from stabilised oats, which during further milling have had the flour removed and been ground to a fine particle size. The product is free from preservatives and additives.

Clean flakes of oats prepared by milling clean sound kernels

Rolled Oats are traditionally dehulled oat groats, which have been steamed to denature the enzymes and rolled into flat flakes under heavy rollers.

Rolled Oats are traditionally dehulled oat groats, which have been steamed to denature the enzymes and rolled into flat flakes under heavy rollers.

Rolled Oats are traditionally dehulled oat groats, which have been steamed to denature the enzymes and rolled into flat flakes under heavy rollers.

BASE RECIPE INSTRUCTIONS: • 1000g FRUTEX RED VELVET CAKE MIX • 410ml Water • 120g or 132ml Canola Oil MAKE-UP INSTRUCTIONS: 1. Add Red Velvet Cake mix and water to the mixing bowl. 2. Using a cake beater attachment, mix on medium speed for 2 minutes. 3. Add slowly canola oil to the mixing bowl. 4. Mix on low to medium speed for a further 2 minutes. 5. Fill into greased tins as required. 6. Bake in a cool oven at about 160 C for about 50 minutes for a 600g, 7-inch cake. 7. For even better results, replace 100ml of water with egg.

Rice Flour Medium is food grade dry milled rice flour. It is a white to cream powder, free from lumps and foreign matter, with neutral flavour, odour and bland taste.

Rice Flour Medium is food grade dry milled rice flour. It is a white to cream powder, free from lumps and foreign matter, with neutral flavour, odour and bland taste.

Rice Flour Medium is food grade dry milled rice flour. It is a white to cream powder, free from lumps and foreign matter, with neutral flavour, odour and bland taste.

Rice flour fine is produced by milling white rice to flour. Product has a bland odour and taste.

Hard Wheat Semolina is derived from the endosperm of selected Australian durum wheat varieties milled using state of the art computer controlled flour mills.

Hard Wheat Semolina is derived from the endosperm of selected Australian durum wheat varieties milled using state of the art computer controlled flour mills.

Semolina Medium Fine is derived from the endosperm of selected Australian Wheat varieties milled using state of the art computer controlled flour mills.

Groats are traditionally dehulled, cut and steamed to denature the enzymes

A dry homogenous blend of quality food ingredients. Product must be free from all contamination including extraneous material, infestation and foreign objects, flavours and odours.

Coarse particles of a mixture of embryo and bran separated during the milling of wheat, which has then been stabilised by heat treatment. These yellow / brown flakes also have a characteristic 'Äònutty'Äô flavour and odour.

Wheaten cornflour is an unmodified food grade starch produced from the milling and separation of wheat flour. It is a fine white powder, possessing a bland flavour characteristic of cereal starch. When cooked it exhibits a short thick texture which on cooling forms a smooth, opaque gel.

Wheaten cornflour is an unmodified food grade starch produced from the milling and separation of wheat flour. It is a fine white powder, possessing a bland flavour characteristic of cereal starch. When cooked it exhibits a short thick texture which on cooling forms a smooth, opaque gel.