Corn Flour
A very fine, white starch powder made from the starchy part of the maize (corn) kernel. It’s commonly used as a thickening agent in cooking and baking. Occasionally used to lighten textures in cakes, biscuits, and batters (blended with wheat flour). Wonderful addition to breading mixes to give a light, crisp coating when frying foods.
Malt Flour
Used to enrich bread, Malt Flour is a type of flour made from malted grains, most commonly barley. The malting process involves soaking the grains in water, allowing them to germinate (begin sprouting), and then drying them to stop the germination. This process develops natural enzymes in the grain that break down starches into sugars, giving malt flour its distinctive sweet, rich flavor. Malt is most commonly used in Bread making as it enhances rise, texture, and crust colour; Baking to add a sweet, rich flavour to cakes, biscuits, and muffins; a crucial ingredient in Brewing; Used in the production of Cereals and Snack foods for improved browning and flavour.
Rye Flour
Rye flour has less gluten than wheat flour, which means it produces denser bread with a chewier texture. It also absorbs more water and ferments quickly, which is why it’s often paired with sourdough starters to make flavourful, long-lasting loaves.
Soya Flour
Soya flour (or soy flour) is made by grinding roasted soybeans into a fine powder. It’s high in protein, rich in isoflavones, and often used as a nutritional booster in baking and cooking. it is the go-to ingredient in gluten-free baking, though it doesn’t rise like wheat flour. It enhances browning and give a subtle nuttiness to baked goods
