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

Whole, dried triangular seeds, whole buckwheat

A blend of selected ingredients designed as a complete carrot cake mix. DIRECTIONS FOR USE: Standard Carrot Cake Complete Carrot Cake Mix 1000g Vegetable Oil 250mL Water 400mL Walnuts 50g Pineapple(optional) 50g Method: 1.Place oil, water and Complete Carrot Cake Mix into mixing bowl and blend for 1 minute using cake beater on low speed .Scrape down. 2.Mix for 3 minutes on low speed. 3.Blend in pineapple and walnuts by hand. 4.Deposit and bake as desired. Suggested Batter Weight and Baking Times (Guide Only) 7 Round Cake Tin-650g, bake at 180ºC for 45 minutes. (with fluted pan liner) Baking Tray – 5970g (slab), bake at 180ºC for 45-50 minutes. (730x400x50mm) - 3000g (sheet), bake at 180ºC for 35-40 minutes.

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.

A fine white powder of an unmodified food grade maize starch. Gluten Free

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.

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

A blend of selected ingredients designed to produce smooth vanilla custard. Recipe 1: Custard Mix 120 g Milk / Water 150 ml Egg (Fresh) 100 ml Recipe 2: Milk / Water 850 ml Caster Sugar 230 g Margarine / Butter 100 g Method: 1. Combine Part 1 to form a slurry. 2. Place Part 2 in a saucepan and bring to the boil. 3. Combine Parts 1 and 2 and return to the boil whilst stirring. 4. Allow to cool then beat until smooth. 5. Finished products should be stored under refrigeration at all times

A white, crystalline sugar powder derived from corn.

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

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.

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.

Derived from sound milling oats Avina Sativa that has undergone a hulling process to remove the outer husk. The clean whole kernel is subjected to steam injection to stabilize the oat groats prior to the final specific milling process which produces a premium oatmeal.

Clean flakes of oats prepared by milling clean sound kernels.

Rice Flour Medium is a creamy-white fine powder with a bland odour and taste that is produced by milling rice to flour.

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

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.