In Australia call us on: 1300 133 331


Ciabatta Mix

This specialty mix has been specifically created

to produce flavoursome Ciabatta.

Crusty White Mix

A favourite choice for its light texture

and delightfully crisp crust.

Crusty White Rolls

Ideal for baking speciality crusty breads,

German rolls, Vienna sticks, Baguettes and Pizza bases.



Welcome to Laucke

Good grains, Great flour

The best bakers know that the best flour is where great baking begins. 

Laucke Flour Mills know the best grains so you get the best flours.

We’re renowned internationally for the production of a wide range of high quality flours for the food industry and home bakers; with special focus on unique flours such as artisan, certified organic and mixes for home baking.

The passion for our industry, our grain growers, our mill team and our customers continues the great Laucke tradition, as started in 1899.

News & Reviews

The 2016 Wheat Crop - Lower levels of protein, price implications.

In 2016, we experienced a rarity: farmers were able to “bless again the drumming of an army, the steady soaking rain” that spread over most of the grain-growing regions of Australia. As a consequence, farmers have generally achieved bountiful crops. Indeed, we are all very much blessed because nearly every paddock is producing much more grain than expected.

This has led to two outcomes: a generous abundance of grain that has led to a lower level of prices for commodity grain, and widespread and significantly lower levels of protein in the wheat grain which results in less gluten and potentially poorer quality baked products.



Note to all home bread makers.

The weather is warming up so please note the following.

All machines develop heat during kneading and proofing, even though the ingredients and machine might be within that optimal range before kneading is commenced. During hot weather, the extra heat generated by the bread making process causes variable loss of loaf quality because the yeast works too quickly. Due to the cumulative effect of temperature, it can be expected that as temperature of the environment rises above 25 to 27 degC there will be an increasing detrimental affect on loaf quality. To reduce or eliminate heat effects, use refrigerated water to create a cold dough and use the machine in a cooler environment if possible.


Provide us with feedback.

We are seeking your feedback so as to enable us to continue providing the most appropriate products for your enjoyment.

Please complete our short survey.

or let us know if you would like us to retain Bio-Fort Selenium Golden Wholemeal in our range by voting here:

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Hi recently received "Golden Wholemeal Questionnaire" in my latest box of 4 loaves. I couldn't find your online questionnaire so am emailing instead. I buy locally from Coles Entrada at Parramatta NSW which is a smaller Coles. The prices are economical at present however if they increase I would seriously think about reducing breadmaking at home in preference of purchased products as price is a factor. This happened about 10 years ago when the prices and availability of bread mixes increased substantially making it uneconomical to bake at home as opposed to buying ready made bread. I purchase Lauckes Crusty white, Wholemeal and Barossa Sour Dough Rye because they are great (the best) products and never have a failure. They are the best mixes on the market. I wish your range of products would be more readily available in NSW.

- Best Mixes