{"title":"New Gen","description":null,"products":[{"product_id":"flour-wheat-white-bakers-stoneground-organic-2kg","title":"White Bakers Flour Stoneground Organic 2kg | Spitfire Variety","description":"\u003cdiv style=\"color: #304c45;\"\u003e\n\u003cp\u003eStoneground from certified organic Spitfire wheat grown by the Olm family at Brigalow, Queensland, this high-extraction white flour is milled on the family farm by New Gen Organic Milling. Sifted to \u003cstrong\u003e84% extraction\u003c\/strong\u003e, it retains more of the original grain than conventional refined white flour and is produced for breadmaking, including sourdough and yeasted breads.\u003c\/p\u003e\n\u003ch3\u003eAbout the Flour\u003c\/h3\u003e\n\u003cp\u003eThis flour is made from Spitfire wheat, a hard wheat variety grown by the Olm family in Queensland's Western Downs. The wheat is stone-milled on the family farm, then sifted to produce a white flour with an extraction rate of 84%.\u003c\/p\u003e\n\u003cp\u003eExtraction describes the proportion of the original grain retained as finished flour after milling and sifting. During sifting, some of the bran and other grain material is separated from the flour. At 84% extraction, the finished flour retains a greater proportion of the original wheat than a typical refined white flour, but less than a 100% extraction wholemeal flour.\u003c\/p\u003e\n\u003cp\u003eLaboratory testing of this flour has shown relatively high water absorption and good mixing stability. The dough took time to develop under controlled mixing conditions and maintained its consistency well once developed.\u003c\/p\u003e\n\u003cp\u003eThese results provide useful information about the flour's mixing characteristics, although they don't directly predict how it will behave in every recipe. Bakers may need to adjust hydration, mixing and fermentation according to their method and the dough's response.\u003c\/p\u003e\n\u003ch3\u003eAbout the Grower and Miller\u003c\/h3\u003e\n\u003cp\u003eThe Olm family has been farming at Brigalow in Queensland's Western Downs since 1908. Nevin and Tracy Olm established the family's certified organic farming practices in 1993, and the farm is now in its fourth generation.\u003c\/p\u003e\n\u003cp\u003eToday, Ben and Sophie Olm operate New Gen Organic Milling, producing stoneground flour from wheat grown on the family farm.\u003c\/p\u003e\n\u003cp\u003eBy milling their own grain, the family can take their wheat from harvest through to finished flour, maintaining a direct connection between the grain they grow and the product used by bakers and home cooks.\u003c\/p\u003e\n\u003ch3\u003eWhy We Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAustralian-grown Spitfire wheat:\u003c\/strong\u003e A hard wheat variety grown by the Olm family at Brigalow, Queensland.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic:\u003c\/strong\u003e Produced from wheat grown on a family farm with more than three decades of certified organic farming history.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStone-milled on farm:\u003c\/strong\u003e Grown and milled by the same family through New Gen Organic Milling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e84% extraction:\u003c\/strong\u003e Retains more of the original grain than conventional refined white flour, while removing some material through sifting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood water absorption:\u003c\/strong\u003e Laboratory testing indicates that the flour can absorb a relatively high amount of water under controlled mixing conditions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStable dough development:\u003c\/strong\u003e Testing indicates that the dough develops gradually and maintains its consistency well once developed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMilling \u0026amp; Baking\u003c\/h3\u003e\n\u003cp\u003eThis flour is produced for breadmaking. Its combination of stone milling, high extraction and measured mixing characteristics makes it an interesting option for bakers working with sourdough and yeasted doughs.\u003c\/p\u003e\n\u003cp\u003eBecause the flour retains more of the original wheat than conventional refined white flour, its water requirements and dough behaviour may differ from those of a typical commercial white bread flour.\u003c\/p\u003e\n\u003cp\u003eWhen baking with it for the first time, start with a familiar recipe but allow some flexibility with hydration. Add water according to the consistency of the dough rather than assuming the flour will behave exactly like one you have used previously.\u003c\/p\u003e\n\u003cp\u003eSimilarly, allow the dough to develop according to your mixing method. Laboratory mixing times are useful for understanding flour characteristics, but they are not a direct instruction for how long to knead by hand or mix in a home kitchen.\u003c\/p\u003e\n\u003ch4\u003eSuggested Uses\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday bread:\u003c\/strong\u003e Suitable for yeasted bread doughs and homemade loaves.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourdough bread:\u003c\/strong\u003e Suitable for naturally leavened bread, with hydration and fermentation adjusted to suit the flour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBread rolls and buns:\u003c\/strong\u003e Useful for bread recipes where dough structure and development are important.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlended flour recipes:\u003c\/strong\u003e Can be combined with wholemeal flour or other wheat flours to adjust the texture and character of bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdditional Product Information\u003c\/h3\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWheat Variety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpitfire\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilling Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStoneground and sifted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eExtraction Rate\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e84%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlour Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHigh-extraction white wheat flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOlm Family\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMiller\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNew Gen Organic Milling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowing \u0026amp; Milling Region\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBrigalow, Western Downs, Queensland\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowing Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCertified Organic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry of Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003eLaboratory results describe the flour samples tested. Flour characteristics may vary between harvests and milling batches.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch5\u003e\u003cstrong\u003eIs this stoneground white wheat flour organic?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. The Spitfire wheat is certified organic and grown by the Olm family at Brigalow, Queensland. The family has been farming organically under certification since 1993.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIs this a white flour or a wholemeal flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThis is a high-extraction white flour, rather than a conventional refined white flour or a 100% wholemeal flour.\u003c\/p\u003e\n\u003cp\u003eAt 84% extraction, approximately 84% of the original grain is retained in the finished flour after milling and sifting. This means it retains more of the grain than typical refined white flour, while some material has been removed compared with wholemeal flour.\u003c\/p\u003e\n\u003cp\u003eNew Gen Organic Milling also produces a 100% extraction wholemeal flour from the same Spitfire wheat.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIs this flour suitable for sourdough bread?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. This flour is produced for breadmaking, including sourdough.\u003c\/p\u003e\n\u003cp\u003eLaboratory testing indicates good water absorption and mixing stability, although these measurements do not directly establish how the dough will behave during long fermentation. Bakers may need to adjust hydration, mixing and fermentation to suit their recipe.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDoes this flour need more water than ordinary white flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIt may. Laboratory testing indicates relatively high water absorption, and the flour's extraction rate can also influence its hydration requirements.\u003c\/p\u003e\n\u003cp\u003eWhen using it for the first time, allow some flexibility with the water in your recipe and adjust according to the consistency of the dough.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eWhat does 84% extraction mean?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eExtraction refers to the amount of finished flour obtained from the original wheat. At 84% extraction, approximately 84kg of flour is produced from every 100kg of wheat, with the remaining material separated during milling and sifting.\u003c\/p\u003e\n\u003cp\u003eThis is different from a 100% extraction wholemeal flour, where the entire grain is retained in the finished flour.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDoes this flour contain gluten?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. This flour is made from wheat and naturally contains gluten. It is not suitable for people with coeliac disease or those who need to avoid wheat.\u003c\/p\u003e\n\u003cp\u003eFor more information, read our \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"The Gluten Story\"\u003earticle about gluten\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eWhere is this flour grown and milled?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThe Spitfire wheat is grown by the Olm family at Brigalow, in Queensland's Western Downs, and stone-milled on their farm by New Gen Organic Milling.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eHow should I store this flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eStore in an airtight container in a cool, dry place away from heat, light and moisture. For longer storage, particularly during warm weather, refrigeration or freezing is recommended.\u003c\/p\u003e\n\u003cp\u003eFor more information, read our guide to \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Managing Pantry Pests\"\u003emanaging pantry pests\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"New Gen Milling","offers":[{"title":"Default Title","offer_id":43443743916241,"sku":"WHT-FLR-WHT-NGM-2KG","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-Stoneground-white-bakers-flour-2kg.jpg?v=1793061738"},{"product_id":"flour-wheat-whole-bakers-stoneground-organic-2kg","title":"Whole Bakers Flour Stoneground Organic 2kg | Spitfire Variety","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis certified organic wholemeal baker's flour is made from Spitfire wheat grown by the Olm family at Brigalow, in Queensland's Western Downs. Stone-milled on the family farm by New Gen Organic Milling, it is a 100% extraction flour, retaining the bran, germ and endosperm of the whole wheat grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Flour\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wholemeal baker's flour is produced from Spitfire wheat, a hard wheat variety grown by the Olm family in Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain is stone-milled on the family farm, with all parts of the wheat retained in the finished flour. Unlike sifted white flour, which has some of the grain components removed, this 100% extraction wholemeal flour contains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe presence of the whole grain influences how the flour behaves in breadmaking. Bran absorbs water and can affect the development of the dough's gluten structure, meaning wholemeal doughs often require more water and may produce a denser loaf than those made with refined white flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLaboratory testing indicates that this flour has good water absorption and develops its dough structure during mixing. It also demonstrates good mixing stability, suggesting the dough can maintain its consistency once properly developed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor home bakers, allowing sufficient time for the flour to absorb water can help when preparing wholemeal bread doughs. The amount of water and mixing required will depend on the recipe and the desired result.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grower and Miller\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Olm family has farmed at Brigalow in Queensland's Western Downs since 1908. Nevin and Tracy Olm established the family's certified organic farming practices in 1993, and today the farm is in its fourth generation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBen and Sophie Olm operate New Gen Organic Milling, producing stoneground flour from wheat grown on the family farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBy milling their own grain, the family can take their wheat from harvest through to finished flour, maintaining a direct connection between the farm and the people who use its products.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat Makes This Flour Special?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eAustralian-grown Spitfire wheat:\u003c\/strong\u003e A hard wheat variety grown by the Olm family at Brigalow, Queensland.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCertified organic:\u003c\/strong\u003e Grown on a family farm with an organic certification history dating back to 1993.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eStone-milled on farm:\u003c\/strong\u003e The wheat is grown and milled by the same family through New Gen Organic Milling.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003e100% extraction:\u003c\/strong\u003e The entire wheat grain is retained, including the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal breadmaking:\u003c\/strong\u003e Produced for baking wholegrain loaves and other wheat breads.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGood water absorption and mixing stability:\u003c\/strong\u003e Laboratory testing indicates that the flour can accommodate relatively high hydration and maintain dough consistency during mixing.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCulinary Use\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal bread:\u003c\/strong\u003e Suitable for traditional yeasted wholemeal loaves.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal sourdough:\u003c\/strong\u003e Can be used for naturally leavened wholemeal bread, with hydration and fermentation adjusted to suit the flour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eBread rolls:\u003c\/strong\u003e Suitable for wholemeal bread rolls and buns.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eBlended bread flour:\u003c\/strong\u003e Can be combined with white bread flour to produce lighter loaves while retaining some wholegrain content.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eFlatbreads:\u003c\/strong\u003e Can be used in wholemeal flatbread recipes where a more substantial wheat flour is preferred.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this wholemeal baker's flour organic?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. The Spitfire wheat is certified organic and grown by the Olm family at Brigalow, Queensland. The family has been involved in certified organic farming since 1993.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does 100% extraction mean?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA 100% extraction flour retains all the components of the original wheat grain, including the bran, germ and endosperm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis makes it a wholemeal flour, rather than a refined or partially sifted flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this flour suitable for sourdough bread?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is intended for breadmaking and can be used in sourdough recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour absorbs water differently from refined white flour, and the bran can influence gluten development. Bakers may need to adjust hydration, mixing and fermentation to suit their recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy does wholemeal bread sometimes produce a denser loaf?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour contains the bran and germ of the wheat grain. Bran particles can interfere with the development of the gluten network, which helps dough stretch and retain gas during fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis can result in a denser loaf than one made with refined white flour, even when the flour has good breadmaking characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAllowing time for the flour to hydrate and adjusting dough handling can help improve the finished bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholemeal flour need more water than white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOften, yes. The bran and other wholegrain components absorb water, which can increase the amount required when making dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhen using this flour for the first time, it is worth allowing some flexibility with the water in your recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat is the difference between this flour and New Gen Organic Milling's white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBoth flours are made from certified organic Spitfire wheat grown by the Olm family and stone-milled on their farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wholemeal flour has a 100% extraction rate, retaining the entire grain. The white flour is sifted to 84% extraction, removing some of the coarser grain components.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wholemeal flour therefore contains more bran and germ, which influence its texture, water absorption and baking characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes this flour contain gluten?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is made from wheat and naturally contains gluten. It is not suitable for people with coeliac disease or those who need to avoid wheat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more information, read our \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\"\u003earticle about gluten\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere is this flour grown and milled?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wheat is grown by the Olm family at Brigalow, in Queensland's Western Downs, and stone-milled on their farm by New Gen Organic Milling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHow should I store this flour?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in an airtight container in a cool, dry place away from heat, light and moisture. For longer storage, particularly in warm weather, refrigeration or freezing is recommended.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour contains the natural oils present in the wheat germ, making appropriate storage particularly important.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more information, read our guide to \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\"\u003emanaging pantry pests\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" style=\"color: rgb(48, 76, 69);\"\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Gen Milling","offers":[{"title":"Default Title","offer_id":43443743949009,"sku":"WHT-FLR-WHO-NGM-2KG","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-Stoneground-Whole-bakers-flour-2kg.jpg?v=1793064649"}],"url":"https:\/\/sovereignfoods.com.au\/collections\/new-gen.oembed","provider":"Sovereign Foods","version":"1.0","type":"link"}