{"product_id":"flour-wheat-whole-bakers-stoneground-organic-2kg","title":"Flour Wheat Whole Bakers Stoneground Organic 2kg","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 Organic Milling","offers":[{"title":"Default Title","offer_id":68021139439727,"sku":"WHT-FLR-WHO-NGM-2KG","price":11.2,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0659\/3422\/9615\/files\/Organic-Stoneground-Whole-bakers-flour-2kg.jpg?v=1793234461","url":"https:\/\/wholesale.sovereignfoods.com.au\/products\/flour-wheat-whole-bakers-stoneground-organic-2kg","provider":"Sovereign Foods Wholesale","version":"1.0","type":"link"}