Situated in the heart of the West Australian wheatbelt, the Demeter certified Eden Valley flour mill only processes biodynamic certified hard and soft wheats, rye and barley grains.
Premium baker’s flour
A unique stone milled unbleached “white flour” suitable for all purpose baking and bread making. Available in 1kg and 12.5kg bags.
Self-raising cake and biscuit flour
A delicate, stone milled, natural white flour with superior taste characteristics, made from a soft wheat variety and combined with aluminium free self-raising agents. Available in 1kg and 12.5kg bags.
Traditional style fine wholemeal flour, stone ground to retain all of the goodness of the natural wheat grain. Available in 1kg and 12.5kg bags.
Traditional style stone ground fine rye flour, ideal for European breads, pasta and crunchy biscuits. Available in 1kg and 12.5kg bags.
Stone ground and unbleached wheat meal, lightly sifted. Suitable for all purpose baking, bread making, pasta and chapattis. Available in 1kg and 12.5kg bags.
Plain cake and biscuit flour
Soft biscuit wheat is used for this delicious, stone milled, unbleached light flour, available in 12.5 kg bags.
Light wholemeal flour
A delicate, light wholemeal flour with superior taste characteristics. Made from a soft wheat variety, this flour is suitable for cakes, biscuits, pastry, slices and muffins. Available in 12.5 kg bags.
A sweet smelling, delicious, unbleached, stone-milled flour for unleavened breads and sourdoughs. Add our Premium Baker’s Flour for a lighter loaf. This flour is made from a unique barley variety that sheds its hull at harvest, eliminating the need for pearling thereby preserving the vitamin rich aleurone bran. 12.5 kg bags.
Hard wheat semolina
Made from the coarsely ground heart of hard wheat grain. Use in bread, pasta and breakfast cereal. Available in 12.5 kg bags.