Australian-grown organic wholemeal wheat flour, roller milled by Kialla Pure Foods in Queensland. Made from 100% organic wheat, this flour combines the finer texture of roller milling with the bran, germ and endosperm of whole wheat.

With a relatively fine texture, visible flecks of wheat bran and a typical protein content of 11.9%, it is a versatile wholemeal flour for bread, sourdough, rolls and everyday baking.

About the Flour

Kialla's Organic Wholemeal Wheat Flour is produced from Australian-grown organic wheat using a roller-milling process. During milling, the grain is separated into different components, with the bran returned to the finished flour to produce a wholemeal product.

This approach allows Kialla to produce a finer, more consistent flour while retaining the character of whole wheat. The finished flour has a lighter colour and softer texture than many traditional coarse wholemeal flours, with small flecks of bran visible throughout.

Unlike refined white flour, which has much of the bran and germ removed, wholemeal flour retains the components of the whole grain. These contribute fibre, flavour and other naturally occurring nutrients, as well as influencing how the flour absorbs water and behaves during baking.

Kialla specifies that more than 80% of the flour passes through a 315-micron sieve, providing a measurable indication of its relatively fine particle size.

About the Miller: Kialla Pure Foods

Kialla Pure Foods is an Australian organic grain miller based at Greenmount, on Queensland's Darling Downs. Established in 1986, Kialla has developed a range of organic flours and grain products for home bakers, artisan bakeries and food manufacturers.

Working with Australian organic grain growers, Kialla mills wheat and other grains into flours suited to a variety of baking applications. Its range includes both stoneground and roller milled flours, recognising that different milling methods produce different textures and baking characteristics.

This wholemeal flour reflects that approach, using roller milling to produce a finer-textured flour while retaining the components of whole wheat.

Why We Love It

• Australian-grown organic wheat: Made from 100% Australian organic wheat grain.
• Roller milled in Queensland: Produced by Kialla Pure Foods at Greenmount on the Darling Downs.
• Wholemeal flour: Retains the bran, germ and endosperm of the wheat.
• Fine wholemeal texture: More than 80% of the flour passes through a 315-micron sieve.
• Versatile for baking: Suitable for wholemeal bread, sourdough, rolls and everyday recipes.
• 11.9% protein: A useful reference point for bakers, although protein content alone does not determine gluten strength or baking performance.

Milling & Baking

Wholemeal flour behaves differently from refined white flour because it contains the bran and germ of the wheat. These components contribute flavour, fibre and texture, but they also influence water absorption and dough development.

Bran particles can affect the formation and continuity of the gluten network, particularly in bread doughs. This means wholemeal dough may feel different during mixing and produce a different crumb structure from a dough made entirely with refined white flour.

Kialla's roller-milling process produces a relatively fine wholemeal flour, making it a useful option for bakers who prefer a softer wholemeal texture in their finished baking.

When substituting wholemeal flour for white flour, you may need to adjust the amount of water in your recipe. Wholemeal flour often benefits from additional hydration and sufficient resting time to allow the flour to absorb water evenly.

For breadmaking, the flour can be used on its own or blended with white bread flour to adjust the flavour, texture and structure of the finished loaf.

Suggested Uses

• Wholemeal bread: For everyday yeasted loaves with the flavour and texture of whole wheat.
• Sourdough: Suitable for naturally leavened breads, with hydration and fermentation adjusted to suit the dough.
• Bread rolls and buns: For wholemeal rolls, sandwich buns and other bread recipes.
• Flatbreads: Use for wholemeal flatbreads, wraps and other simple doughs.
• Everyday baking: Incorporate into muffins, pancakes, biscuits and other recipes where wholemeal flour is desired.
• Flour blends: Combine with white flour or other grain flours to adjust the flavour, texture and wholemeal content of your baking.

Additional Product Information

Protein and nutritional values are based on Kialla's product specification and may vary naturally between grain batches and harvests.

FAQs

What is the difference between wholemeal and white flour?

Wholemeal flour retains the bran, germ and endosperm of the wheat grain. Refined white flour is produced by removing much of the bran and germ, leaving predominantly the starchy endosperm.

Because wholemeal flour contains more of the original grain, it generally has a higher fibre content and a more pronounced wheat flavour. It can also behave differently during mixing and baking.

Is roller milled wholemeal flour the same as refined white flour?

No. Roller milling describes the method used to mill the wheat, not whether the finished flour is wholemeal or refined.

During roller milling, the grain can be separated into different components. For wholemeal flour, these components are retained or recombined to produce a flour containing the whole grain.

Kialla uses roller milling to produce a relatively fine wholemeal flour, with the bran returned to the finished product.

What is the difference between roller milled and stoneground flour?

Stone milling traditionally grinds grain between two stones, while roller milling uses a series of rollers to progressively break down and reduce the grain.

Both methods can produce wholemeal flour. The differences lie in how the grain is processed and the resulting particle size, texture and flour characteristics.

Neither method automatically determines the nutritional quality of the flour. The grain used, the proportion of the grain retained and the finished flour's composition are also important.

Is this flour suitable for sourdough bread?

Yes. This wholemeal flour can be used for sourdough bread, either on its own or blended with white bread flour.

Wholemeal flour often absorbs more water than refined white flour, and the bran can influence dough development and structure. You may need to adjust hydration, mixing and fermentation to suit your recipe.

Does wholemeal flour need more water than white flour?

Often, yes. The bran and other components of wholemeal flour can increase water absorption compared with refined white flour.

When substituting wholemeal flour into a recipe, allow some flexibility with the water and adjust according to the consistency of the dough. A resting period after mixing can also help the flour hydrate more evenly.

Can I use this flour instead of plain flour?

Yes, in many recipes, although the finished result may differ in texture, flavour and density.

For cakes, biscuits, muffins and pancakes, you can begin by replacing a portion of the plain flour with wholemeal flour, then increase the proportion according to your preference.

Does this flour contain gluten?

Yes. 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.

For more information, read our article about gluten.

Where is this flour grown and milled?

The wheat is Australian-grown and the flour is milled by Kialla Pure Foods at Greenmount, Queensland.

How should I store wholemeal flour?

Store in an airtight container in a cool, dry place away from heat, light and moisture.

Because wholemeal flour retains the germ and its naturally occurring oils, it can be more susceptible to deterioration during storage than refined white flour. For longer storage, particularly in warm or humid conditions, refrigeration or freezing is recommended.

For more information, read our guide to managing pantry pests.