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 The
Bilby is uniquely attractive with its long ears and silky fur, and cannot
be confused with any other Australian mammal It is widely adapted to the
broad range of our harsh environment, and forages at night for a wide range
of available foods, from which it obtains sufficient water to make drinking
unnecessary. The Bilby will breed throughout the year providing sufficient
food is available, and is a good parent.
Laucke Bilby Flour is a specialty low starch damage flour of medium
strength, giving tolerant, extensible doughs with moderate mixing requirement.
If given appropriate dough development, it will produce a smooth silky
dough that is suitable for a wide range of baked products. Bilby Flour
is particularly suitable for the production of trayed breads using both
fermented doughs and low intensity mixers, for goods produced from laminated
doughs, and other speciality products such yeast raised donuts.
 The
Mulgara is one of the most perfectly adapted desert marsupials. This
efficient predator burrows beneath the earth by day then emerges in the
cool of night to prey on large insects and small rodents. Widely distributed
throughout the warm sandy inland desert areas of Central Australia, the
Mulgara varies it's breeding cycle to be able to take advantage of available
rainfall.
Laucke Mulgara Flour is also perfectly adapted to meet the demands
of its environment. This high protein strong flour has been milled to
specification from carefully blended selection of speciality wheats. Strong,
tolerant and extensible doughs are capable of taking advantage of higher
rates of water addition. Mulgara flour is particularly suitable for high
volume rolls, Continental style and Hearth breads, and specialist pastries
such as Filo and Danish.
 The
Bettong is a widely adapted nocturnal marsupial of medium size that
forages extensively, from wet tropical forests to temperate woodlands.
Its varied diet consists of fungi, tubers, bulbs and insects which finds
by digging with its powerful and strongly clawed forefeet. It sleeps by
day in a hollow covered with vegetation that it has scraped into a nest,
usually in the shade of a tree shrub or tussock.
Laucke Bettong Flour is a flour of medium strength and protein
level. It has high levels of water absorption, and readily develops to
a soft, silky dough of good tolerance and extensibility. It can be used
in a very wide range of products such as pan bread, buns and other morning
goods; medium cakes, muffins, cookies and biscuits; pie and pasty pastries
and pizza base. It is particularly good when using a low intensity dough
mixer, and where a soft, short eating product is desired.
 The
Kowari is a fierce nocturnal predator of small animals, centipedes,
millipedes, spiders and insects. Not often seen in the wild, it is restricted
to a distinct stony desert area, east of Alice Springs. The Kowari is
well adapted to it's environment, rarely needing to drink and sometimes
hibernating in the colder months. Breeding takes place during the second
year, mothers suckling up to six young, which she carries for around eight
weeks.
Laucke Kowari Flour is an unique flour. It has a specialist application
in the manufacture of Hokkien Noodles, and is also suitable for other
specialist application where its unique characteristics are of advantage.
Kowari flour has a high level of natural yellow colour, excellent starch
quality, low levels of Poly Phenyl Oxidase and ash; and good strength.
Doughs have a high colour reaction to alkali, become smooth and silky,
enabling the production of clean bright noodles with little cooking loss
and excellent keeping quality. Noodles remain bright in colour, with good
mouth feel.
 The
Monjon gets its name from the Aboriginal word for very small rock
wallaby and it is aptly named too, as mature adults weigh in at less than
1.5 kg. The Monjon is a mainly nocturnal creature spending its days sleeping
in rock crevices, then becoming active at night as it feeds on grasses
and ferns in the tropical and sub tropical woodlands of North Western
Australia. Breeding takes place all year round peaking during the warm
wet summer months.
Laucke Monjon Flour is milled from a selection of low protein
soft wheats, and will produce a wide range of products, from batters to
hard sweet biscuits. Monjon flour will provide soft, easy handling, weak
and extensible doughs that relax with minimal shrinkage, allowing the
easy production of cookies and biscuits.
 The
Quokka is a small herbivorous marsupial that is active at night and
feeds on the specific available native vegetation, and requires only limited
access to water. It is now restricted to small populations on the mainland;
but remains abundant on Rottnest Island. Here it lives in dense, semi-arid
heath; where it makes runways through the ground cover yet causes minimum
damage to the fragile environment. The Quokka is sociable, and a number
of animals will congregate and rest during the heat of the day in the
shelter of dense shrubbery.
Laucke Quokka Flour is a specialist flour milled from selected
varieties of specially grown wheats to give high starch quality with a
minimum of starch damage. This softer flour is of moderate protein level,
and mixes easily into a very extensible dough that, on relaxation, is
well suited to the production of sweet and savoury pastries, biscuits,
medium cakes, donuts, crumpets and shortbread.
 The
Wallaby is one of Australia's most well known and most diversely adapted
marsupials. The wallaby is uniquely attuned to its environment which covers
a diverse spread of the Australian continent from the rocky ridges of
South Australia's Flinders Ranges to dense forests of northern New South
Wales. Generally, wallabies tend to become active in the late afternoon
and evening when they leave the safety of dense vegetation and scrub to
graze on grasses in open areas. They are a social animal sleeping communally
and then moving and feeding in groups of up to twenty or more.
Laucke Wallaby Flour is a flour with characteristics that have
been tailored to provide doughs that are capable of successfully meeting
a wide range of Bakery requirements. Doughs produced are of good water
absorption and balanced; being strong, extensible, and tolerant. Wallaby
flour is used universally in the bakehouse and patisserie for yeast raised
products such as standard white bread, bread rolls and most pastries,
and specialist products such as pizza, hearth and flat breads, bagels
and croissants. It is also used for most heavy fruit cakes, cream puffs,
yeast donuts, buns and in fact for any product which requires a well balanced
and tolerant dough.
Plain Flour
A general purpose flour for householders and caterers with less strength
and protein than Bakers flour. It is suitable for biscuits, and cakes,
soups and gravy, pastries, some breads and general cooking.
Atta Flour
Atta is a coarse, high fibre flour of a style that originated in India.
It is generally used for making flat and other regional breads.
Euro Flour
This specialist High Protein, Strong flour has been carefully milled from
a selection of wheat varieties to produce robust, tolerant doughs to be
especially suitable for the production of normal or laminated yeast raised
products over a long or interrupted fermentation period. This flour provides
excellent performance when bold, well shaped products are expected from
doughs and partly baked goods that are retarded or frozen.
Organic Flour
This Organic flour has been milled to specification under N.A.S.A.A. certification
from selected Organically grown high protein Bread wheats; and is suitable
for a wide range of bold and attractive Breads.
Self-Raising Flour
Self-raising flour contains bi-carbonate of soda and a phosphate aerator
which combines with moisture and heat to produce a gas which raises the
product. Wheats for the base flour have been carefully chosen and milled
to produce a dough that is soft , smooth and extensible, thereby making
this flour especially useful for cakes, scones, sponges, pikelets and
certain types of biscuits.
Pizza Flour
The flour is milled from a blend of predominantly hard wheats, providing
a dough of balanced diastatic activity and strength, good extensibility
and machinability, and with minimal resultant absorption of juices into
the crust. This flour also contributes to crust colour and crispness,
particularly with thin crusts.
Semolina
Semolina is the term used to describe the gritty particles of various
sizes of wheaten endosperm that are produced and graded during the milling
process. Semolina is used in the production of pasta and other speciality
products, and for 'dusting' and other purposes. We produce several grades
of white semolina, Medium, Fine, Dusting and Special Pasta.
Rye Flour
Milled from a blend of selected Rye varieties, this flour is suitable
for traditional Rye and Pumpernickel breads.
White Rye Flour
This flour is milled at a lower extraction rate than is usual for traditional
rye flours, and is capable of improved baking performance as required
by more specialist products.
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