Folic acid in flour – is it necessary?
And why organic flour is exempt. Since 2009 FSANZ (Food Standards Australia and New Zealand) have mandated that folic acid is added to white flour.
And why organic flour is exempt. Since 2009 FSANZ (Food Standards Australia and New Zealand) have mandated that folic acid is added to white flour.
They say oils ain’t oils – well flours ain’t flours either! Flour can have many quality aspects. How it’s milled, its protein levels, the taste
Think of your gut microbiome like a garden – tending to it with the right food and conditions allows for a thriving and vibrant garden. You wouldn’t plant flowers and then never water them or give them fertiliser, would you?
Many of our farmers do not use pesticides or herbicides at all. Instead, they use approaches that encourage soil health and biodiversity, both of which
I couldn’t resist a title like that – even though many people may consider Mung beans a less-than-exciting prospect for dinner. Unless of course you
Chickpeas appear in cuisines across the world. Their nut-like flavour works for any meal, either as the main star or a side dish.
Barley is a versatile, low G.I. grain high in nutrients. It can be used in many ways as pearl barley and flour for a variety of sweet and savoury dishes
After several decades of use, it’s time to evaluate whether GMO crops have delivered on the many promises made, or if they have fallen short of the hype.
Is it worth paying more for organic produce? We take a look at the research showing the health impacts of a wide variety of pesticides and herbicides.
Guest post by Tania Cusack from My Kitchen Stories Sponge is a fresh light cake for all seasons. There aren’t many people that won’t tuck
For a food to be described as wholegrain it should contain all the essential parts and naturally-occurring nutrients of the entire grain seed.
Have you ever wondered if that product that claims to be organic really is organic? What do you look for when choosing an organic product?
We often get questions about whether are oats are gluten-free. The truth is there are no gluten-free oats, although for many it is a case of semantics – and a lack of available tests.
Whole Grains consist of the entire grain seed of a plant, including the bran, the germ, and the endosperm. Most of the flour we can
Pernille Berg Larsen has a passion for baking bread. Here she explains why sourdough bread is best & provides a sourdough starter recipe. Using a
We’re committed to organics, to quality and integrity in the food chain, and to reliability and consistency in our products.
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