Wallaby Bakers Flour 5 x 1kg Carton

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.

WALLABY BEST BREAD

Wallaby Baker Flour	500 g
Salt	10 g
Wallaby Bread Improver	5 g
Sugar	6 g
Wallaby Dry Yeast	6 g
Canola Oil	20 g
Water (Lukewarm)	310 g - 320 g

METHOD

1. Sift and mix all dry ingredients together. Then add the water and the oil and knead in to a dough. 
2. Knead on a floured surface for 10 minutes, or until the dough is smooth and elastic. Place dough in bowl, cover and allow to stand (double its size). 
3. Knock back, knead again until smooth for about 5 minutes. Shape and place in a prepared tin. 
4. Put in a warm place to rise, until double in size. Spray lightly with water before placing in oven. 

BAKE: 220 ⁰C (Conventional oven), 200 ⁰C (Fan forced oven)

TIME: Approx. 25 mins

PIZZA DOUGH

Wallaby Baker Flour	500 g
Salt	15 g
Wallaby Bread Improver	8g
Wallaby Dry Yeast	10g
OliveOil	20 g
Water (Lukewarm)	280 g

METHOD 

1. Mix all dry ingredients together, then add oil and water and knead into dough. 
2. Knead dough on a floured surface for 10 minutes or until the dough is smooth and elastic. 
3. Round up the dough and lightly coat with olive oil. 
4. Place in warm area to rise double its size. Roll out to desired thickness and add toppings.

BAKE: 220 ⁰C (Conventional oven), 200 ⁰C (Fan forced oven)

FRESH PASTA

Wallaby Baker Flour	400 g
Salt	1 tsp
Eggs	5 (lightly beaten)

METHOD

1. In a large bowl mix the flour, eggs and salt until it forms a dough. 
2. Turn the dough onto the bench and knead the dough for 10 minutes. Place the dough in a sealed container and let it rest for 1 hour at room temperature. 
3. Dust a rolling pin with Laucke Wallaby Bakers Flour. Divide the dough in half, dust the dough with flour and roll it out as thin as possible. 
4. Cut the pasta to shape (linguini, spaghetti, lasagne etc) and drape clean tea towels over chair backs. Hang the pre-cut pasta over the towels until required. 
5. Cook fresh in boiling water for 1 minute and serve with your favourite sauce.

PANCAKES

Wallaby Bakers Flour	160 g
Milk	260 g
Baking Powder	7g
Eggs	165 g
Vanilla Essence and Sugar are optional.

METHOD

Beat eggs and milk together in a large bowl. Add sifted flour and baking powder then beat until the batter is smooth. Lightly coat a fry pan with oil on a medium heat. Make one pancake at a time by spooning batter onto a pan and tilting to cover the whole surface of the pan evenly. Cook until golden brown, turning once. Serve hot with your favourite choice of condiments.

CHOCOLATE BREAD MEN

Wallaby Bakers Flour	1 kg
Butter	420 g
Sugar	360 g
Egg Yolk	80 g
Bicarbonate of Soda	15 g
Cocoa Powder	40 g
Golden Syrup	180 g

METHOD

Preheat your oven to 200 °C (Conventional oven). Beat the eggs, sugar and butter in a large bowl until creamy. Add all other ingredients and mix for 10 minutes. Tip the dough onto a floured bench top and shape into a ball. Briefly knead the dough and then let it rest for 10 minutes. Roll out the dough until it is 5 millimetres thick. Cut into the desired shapes, place onto a baking tray and bake for 15-20 minutes. Cool on wire racks. Enjoy plain or top your chocolate bread men with your favourite icings and candy decoration.

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.