{"product_id":"flour-wheat-wholemeal-roller-milled-organic-20kg","title":"Wholemeal Wheat Flour Organic 20kg | Roller Milled","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"color: #304c45;\"\u003e\n\u003cp\u003eAustralian-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.\u003c\/p\u003e\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\u003ch2\u003eAbout the Flour\u003c\/h2\u003e\n\u003cp\u003eKialla'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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eUnlike 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.\u003c\/p\u003e\n\u003cp\u003eKialla specifies that more than 80% of the flour passes through a 315-micron sieve, providing a measurable indication of its relatively fine particle size.\u003c\/p\u003e\n\u003ch2\u003eAbout the Miller: Kialla Pure Foods\u003c\/h2\u003e\n\u003cp\u003eKialla 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.\u003c\/p\u003e\n\u003cp\u003eWorking 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.\u003c\/p\u003e\n\u003cp\u003eThis wholemeal flour reflects that approach, using roller milling to produce a finer-textured flour while retaining the components of whole wheat.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAustralian-grown organic wheat:\u003c\/strong\u003e Made from 100% Australian organic wheat grain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoller milled in Queensland:\u003c\/strong\u003e Produced by Kialla Pure Foods at Greenmount on the Darling Downs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWholemeal flour:\u003c\/strong\u003e Retains the bran, germ and endosperm of the wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine wholemeal texture:\u003c\/strong\u003e More than 80% of the flour passes through a 315-micron sieve.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile for baking:\u003c\/strong\u003e Suitable for wholemeal bread, sourdough, rolls and everyday recipes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e11.9% protein:\u003c\/strong\u003e A useful reference point for bakers, although protein content alone does not determine gluten strength or baking performance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMilling \u0026amp; Baking\u003c\/h2\u003e\n\u003cp\u003eWholemeal 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.\u003c\/p\u003e\n\u003cp\u003eBran 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.\u003c\/p\u003e\n\u003cp\u003eKialla'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.\u003c\/p\u003e\n\u003cp\u003eWhen 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.\u003c\/p\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003ch3\u003eSuggested Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWholemeal bread:\u003c\/strong\u003e For everyday yeasted loaves with the flavour and texture of whole wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourdough:\u003c\/strong\u003e Suitable for naturally leavened breads, with hydration and fermentation adjusted to suit the dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBread rolls and buns:\u003c\/strong\u003e For wholemeal rolls, sandwich buns and other bread recipes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlatbreads:\u003c\/strong\u003e Use for wholemeal flatbreads, wraps and other simple doughs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday baking:\u003c\/strong\u003e Incorporate into muffins, pancakes, biscuits and other recipes where wholemeal flour is desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlour blends:\u003c\/strong\u003e Combine with white flour or other grain flours to adjust the flavour, texture and wholemeal content of your baking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAdditional Product Information\u003c\/h2\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOrganic Wholemeal Wheat Flour\u003c\/td\u003e\n\u003c\/tr\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\u003eIngredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% organic wheat grain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilling Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRoller milled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlour Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWholemeal wheat flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e11.9g per 100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDietary Fibre\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8.1g per 100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eParticle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMore than 80% passes through a 315-micron sieve\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMiller\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKialla Pure Foods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilling Location\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGreenmount, 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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eContains wheat and gluten\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003eProtein and nutritional values are based on Kialla's product specification and may vary naturally between grain batches and harvests.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003eWhat is the difference between wholemeal and white flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eWholemeal 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.\u003c\/p\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIs roller milled wholemeal flour the same as refined white flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eNo. Roller milling describes the method used to mill the wheat, not whether the finished flour is wholemeal or refined.\u003c\/p\u003e\n\u003cp\u003eDuring 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.\u003c\/p\u003e\n\u003cp\u003eKialla uses roller milling to produce a relatively fine wholemeal flour, with the bran returned to the finished product.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eWhat is the difference between roller milled and stoneground flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eStone milling traditionally grinds grain between two stones, while roller milling uses a series of rollers to progressively break down and reduce the grain.\u003c\/p\u003e\n\u003cp\u003eBoth methods can produce wholemeal flour. The differences lie in how the grain is processed and the resulting particle size, texture and flour characteristics.\u003c\/p\u003e\n\u003cp\u003eNeither 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.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIs this flour suitable for sourdough bread?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. This wholemeal flour can be used for sourdough bread, either on its own or blended with white bread flour.\u003c\/p\u003e\n\u003cp\u003eWholemeal 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.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDoes wholemeal flour need more water than white flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eOften, yes. The bran and other components of wholemeal flour can increase water absorption compared with refined white flour.\u003c\/p\u003e\n\u003cp\u003eWhen 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.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eCan I use this flour instead of plain flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes, in many recipes, although the finished result may differ in texture, flavour and density.\u003c\/p\u003e\n\u003cp\u003eFor 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.\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 wheat is Australian-grown and the flour is milled by Kialla Pure Foods at Greenmount, Queensland.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eHow should I store wholemeal 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.\u003c\/p\u003e\n\u003cp\u003eBecause 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.\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":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43517188669649,"sku":"WHT-FLR-WHM-20KG","price":97.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-wholemeal-bakers-flour-organic-20kg.jpg?v=1794531602","url":"https:\/\/sovereignfoods.com.au\/products\/flour-wheat-wholemeal-roller-milled-organic-20kg","provider":"Sovereign Foods","version":"1.0","type":"link"}