Made from Rosella soft variety wheat with a protein level of 8% . This flour has a lower protein and lower gluten content than other wheat flours. Produced by stone-milling, the bran and germ has been shieved off. Retains a substantial proportion of wheat’s nutrients, although some of the dietary fibre is lost by removing the bran. Has a creamy colour and is more flavoursome than most commercially available cake flours.