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

Whole, dried triangular seeds, with the botanical name Fagopyrum esculentum.

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

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 Water Boiling Water 1000g 1000ml 2000ml METHOD: 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.

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.

Glaci-Gel 2640 is a food grade modified tapioca starch. It is a fine free flowing white powder, free from lumps, and foreign matter with a neutral flavour, odour and bland taste.

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.

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

The mix consists of oats and dried fruits

A dry homogeneous blend of quality food ingredients to produce creamy flavoured, moist cake muffins.

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

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.

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.

Derived from sound milling oats Avina sativa that have been hulled, steam injected, to stabilize the oat groats, prior to passing through large steel rolls to form a clean flake or rolled oat.

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.

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.

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.

Hard Wheat Semolina is derived from the endosperm of selected Australian durum 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.

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.

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 ‘nutty’ 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.