This Certified Sustainable heritage white flour is roller milled from specially selected wheat varieties that pre-date modern plant breeding. These grains trace their lineage to wheat types commonly grown in Australia before the widespread adoption of modern, high-yielding cultivars.

Milled by Wholegrain Milling Co. in Gunnedah, NSW, this flour is roller milled for consistency and versatility. The bran is removed, resulting in a creamy white flour with a soft texture and a light wheat flavour—perfect for classic loaves, cakes, and sweet or savoury baking.

With a minimum protein level of 12%, it performs well in bread, pizza, pasta and pastry, but will make your biscuits and cakes a bit chewy. 

Why we love it:

• Made from early 1900s wheat genetics - pre-hybrid

• Certified Sustainable (not organic)

• Roller milled for fine texture and reliable baking performance

• Creamy in colour, with mild wheat aroma

• Excellent for sourdough, yeasted loaves, cakes and biscuits

• Grown and milled in Australia by Wholegrain Milling Co.

What is “Heritage Wheat”?

From the mid-20th century, wheat breeding shifted dramatically toward high-yielding, short-straw hybrids that could tolerate synthetic fertilisers and mechanised farming. These modern varieties were bred for uniformity and processing efficiency, often at the expense of flavour and nutritional diversity. By contrast, heritage wheats retain the natural variation, deeper root systems, and richer genetic traits of pre-industrial cultivars.

About the producers:

Wholegrain Milling Co. was founded in 1978 by Wendy and Harry Neale and remains a family-run enterprise under the care of Craig Neale. Renowned for their dedication to organic, chemical-free milling, they partner closely with sustainable growers across Queensland, NSW, Victoria, and South Australia. Using a combination of traditional stone milling and precision roller milling, Wholegrain Milling Co. provides exceptional quality flours, carefully crafted from seed to table. Learn more about their story here.

A Note on Fortification:

As this flour is not certified organic, it is legally required under Australian food regulations to be fortified with thiamin and folic acid. These added nutrients are mandated for all non-organic wheat flours intended for bread making in Australia. This regulation is only required for true wheats. It isn't required for other non wheat certified sustainable products like Emmer.

No other additives, improvers, or synthetic processing aids are included.

A Note on the Certification:

This flour is part of Wholegrain Milling Co.’s Certified Sustainable range. It’s produced using transparent, traceable farming and milling practices that prioritise soil health, biodiversity, and ethical food production.

Certified Sustainable is a practical alternative to organic—offering residue-free, non-GMO, environmentally responsible flour. You can read more about this certification and how it compares to organic and chemical-free practices in our blog post.

FAQs

Is this flour wholegrain?

No—it’s a white flour. The bran and germ are removed through roller milling. However, we do offer a wholemeal alternative that you can find here.

What’s the difference between roller milled and stoneground flour?

Roller milling produces a fine, consistent texture and light colour, making it ideal for fluffy breads and general baking. It’s different from stoneground flour, which retains more bran and has a coarser texture and stronger flavour.  If you are interested, we discuss the differences in a blog post we wrote about flour.

What is “Certified Sustainable”?

It’s a transparent certification system focused on soil health, biodiversity, and ethical farming and processing, without necessarily being organic. Learn more in our farming definitions blog.

Does it contain additives?

No improvers or synthetic processing aids. However, thiamin and folic acid are added as per Australian law for all non-organic bread flours. 

Ingredients: Certified Sustainable Heritage Wheat, Folic Acid, Thiamine