Flour power

Understanding the origins and unique qualities of products you use every day helps to enrich your individual food story.

Food processing and manufacturing – especially bakery – is driven by an absolute commitment to food safety and product performance. The final aim is to feed and nourish the culinary appetite of a hungry Australia and as many international friends as possible.

To retain and build consumer interest, bakers are experimenting and producing exciting new products utilising some of the following products.



Bran is the hard, outer layer of the whole cereal grain.

Fairly coarse bran is taken from specially selected wheats that confer a softness and flexibility that distinguishes it from normal bran.

Taste: Can have a sweet taste and soft texture.

Nutrition: High in dietary fibre, minerals and essential fatty acids that can cause it to spoil faster than whole wheat flours and grains.

Use: An attractive coating. Add to cereals, breads, cookies or muffins.



A granular flour that is taken from the endosperm of the wheat berry during the milling process. Available in fine, medium, dusting and coarse grades.

Taste: A neutral flavour but leaves a unique mouthfeel.

Nutrition: Very low in saturated fat, cholesterol and sodium. A good source of thiamin, folate and selenium.

Use: Medium semolina is often used in continental breads. Durum semolina is used in pasta making due to high gluten content. Medium semolina is ideal for fresh and dried pasta, and can be added to desserts and puddings.



Flattened, softened grains of malted wheat. Malting process sees selected grains steeped in water, germinated, spread out then dried by hot air. This converts the carbohydrates to sugars, which caramelise during drying, and provides malt flavours.

Taste: Subtle malty smell and flavour, with chewy texture.

Nutrition: Antioxidants, fibre, B vitamins, minerals.

Use: An attractive inclusion in breads, especially granary and artisan style breads. Can eat raw. Add to cereals, muffins or biscuits.



A cereal grain that looks like wheat but is longer and more slender. Available as whole, cracked grain form, flour or flakes that look similar to old fashioned oats. Wholemeal and white varities available.

Taste: Can have slightly sour flavour. Its gluten is less elastic than wheat, so rye holds less gas during leavening process. This makes breads made with rye flour more compact and dense.

Nutrition: More nutrients than refined wheat flour. Excellent source of fibre. Recommended for people with high blood pressure, cholesterol or diabetes.

Use: Sourdough starters, rye breads, coating for decorating doughs, substitute for wheat flour in pancake, muffin and bread recipes.



Finely milled heart of the wheat berry. Fresh wheatgerm can be unstable so best acquired as fresh as possible to prevent it going rancid.

Taste: Nutty flavour.

Nutrition: Considered the powerhouse of the wheat kernel. High in protein, contains 23 nutrients, including potassium, riboflavin, calcium and zinc.

Use: A health supplement in cereals and dietary products, a replacement for breadcrumbs, added to smoothies and breakfast cereals.



Rye grains are soaked then vacuum dried, causing grains to puff up and soften. Pre-softened whole rye can be used as a full grain inclusion. Is specially prepared to reduce risk of dental damage sometimes experienced with normal cracked or full grains.

Taste: Has a rich, hearty and slightly sour flavour.

Nutrition: Excellent source of dietary fibre, vitamin E, calcium, iron, thiamin, phosphorous, potassium. Lower gluten than wheat but still not suited to coeliac diets.

Use: Wholegrain breads, rolls, crackers, muffins, biscuits, granola type bars, snack mixtures, breakfast cereals or dried soup mixes.

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