High Grade Flour

High Grade Flour – Strong, Versatile Baking Flour

Our High Grade Flour is a premium, higher‑protein wheat flour milled for strength and stability. With its robust gluten content, it’s ideal for yeast‑raised breads, pizza bases, heavy fruit cakes, and baking that requires volume and structure. Trusted by NZ bakers, this flour delivers consistent results in both commercial and home kitchens.

Higher protein content – ~11–12% for strong doughs

Ideal for yeast‑raised baking – breads, buns, pizza bases

Supports heavy fruit cakes – keeps fruit evenly distributed

Versatile use – suitable for both sweet and savoury baking

Ingredients: Wheat Flour, Folic Acid.

Allergens: Wheat (Gluten).

Packed in a facility that handles gluten, egg, milk, soy, sesame, treenuts, peanuts and sulphites.