Cake wheat flour is produced by first removing the wheat kernels' layer of germ and bran and grinding the leftover endosperm into flour. The germ of the wheat kernel is a rich source of oil and natural plant fat, and needs to be removed during milling because the fat is liable to become rancid during flour storage. The process we use ensures a lengthened shelf life.
- Suitable for vegetarians
- 2.5kg, 5kg, 10kg, 12.5kg