Wallaby Flour
Wallaby Flour
Laucke Wallaby Bakers flour can be used universally in the bakehouse and patisserie for yeast raised products.
Description
Wallaby flour can be used universally in the bakehouse and patisserie for yeast raised products.
Our Wallaby flour is a strong flour with characteristics tailored to provide doughs that are capable of successfully meeting a wide range of baking requirements.
Doughs produced are of good water absorption and balanced; being strong, extensible and tolerant. Wallaby flour is used for yeast raised product –
standard white bread, bread rolls, hearth and flat breads, pizza, and specialist products such as bagels, yeast donuts, buns and croissants. It is
also suited to most pastries, heavy fruit cakes, cream puffs and any product which requires a well balance and tolerant dough.
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 wide
range of the Australian continent; from the rocky ridges of South Australia’s Flinders Ranges to the 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.
Our Wallaby Bakers Flour is available online in a 5kg bag.
Recipes using Laucke Wallaby Bakers Flour:Cinnamon Scrolls
Date and Walnut Loaf
Fruit & Nut Sourdough
Sour Dough White Cob
Return Policy
If in consultation with our customer service team it is determined that a product is not fit for purpose or is damaged in a way that renders it unsafe or unsuitable for consumption then Laucke will work with that customer to ensure they get a replacement product. Any consumer using product purchased from any retail outlet is encouraged to retain their proof of purchase until the product is consumed. If a problem is likely to have occurred whilst the product was in the care of the retailer the product will need to be returned to that retailer for refund or replacement depending upon the policy of the store. Being a food item that is very attractive to a number of different insects it is not uncommon to find some insect activity in products that insects have had an opportunity to drop onto during any stage of the distribution. Refrigeration or freezing will halt insect activity but some evidnce of the activity by way of photograph or returned sample will be required to confirm infestation to allow the replacement process to be followed. The breeding cycle of most insects in ideal conditions is about 20 - 30 days so we can estimate the point of entry by assessing the numbers and amount of incidental matter such as webbing and larvae.
Nutrition Tab
Wallaby Bakers Flour |
|||
| Best Quality Baking Flour | |||
| Serving per package: N/A | |||
| Serve size: | |||
| Avg Quantity | Per serving |
% DI* Per serve |
Per 100 g |
| Energy | 1483 kJ | ||
| Protein | 11.5 g | ||
| Fat, total | 1.2 g | ||
| - saturated | 0.2 g | ||
| - trans | |||
| Carbohydrate | 70.5 g | ||
| - sugars | 0.1 g | ||
| Sodium | 2.0 mg | ||
| Dietary Fibre | 2.3 g | ||
| *Percentage daily intakes are based on average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending upon your energy needs. | |||
| All ingredients are from non-animal sources and are GMO Free. | |||