Kialla Pure Foods

Sheridan Kennedy

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Viewing 15 posts - 1 through 15 (of 21 total)
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  • in reply to: Whole wheat purchase #7745

    Sheridan Kennedy
    Keymaster

    Hi Michael
    If you want wheat grown without chemicals then yes you need to seek out organic wheat. And if you want to buy organic wheat directly from the farmer than you need to be present at harvest time and ask him if you can buy a bag from him – but unless he is set up to sell small batches off the farm, all the wheat will go straight from the harvester to the truck and be taken to the silos for storage or to the mills like ourselves. I suggest that you try a search online to see if any farmers sell off the farm.

    You will then need to sort the grain for small stones, weeds and seeds etc, which we do with our equipment at the mill – but you can certainly sift through by hand and eye if you’re just buying a few kilos.

    We do sell wheat grain in various size bags through our retailers or distributors. It is grown by farmers who use certified organic processes (farmers are audited as are we, by Australian Certified Organic).

    in reply to: Soybeans for natto? #7744

    Sheridan Kennedy
    Keymaster

    Hi Lika & Shane
    that’s interesting that these small beans are difficult to find even in Japan. The problem for us in providing small beans is that we don’t have a way to sort the smaller from the larger bean. I would think it was done by hand and eye traditionally. We use different machinery due to the volume of our product. We start with screenings where smaller sized things fall through the screen but the small beans are not small enough to be drafted off with this method. Then the beans move onto the gravity tables which works on weight and removes small stones and heavy things but even smaller mung beans have similar gravity.
    To invest in the right equipment, we’d want to have a good measure of demand. I suggest that you start asking your favourite retailers (usually the organic specialty shops) and tell others to start asking for it. I have flagged your interest to the product team. It also needs to come from the retailers/ manufacturers.

    in reply to: Wholemeal stoneground flour #6567

    Sheridan Kennedy
    Keymaster

    Hi Piclunch

    I asked our baking experts and got this reply:
    There are a lot of variants – dependant on what style of loaf, climate, texture, how much sourdough added
    (or polish starter) and crumb expectation.

    Typically a straight 100% Stoneground Meal will give you a dense loaf.
    Would suggest 90/10 ( 10% White Flour ) to make up 100%
    Would fold at least twice – three times ideal.

    Hope this helps. Let us know!

    in reply to: Whole wheat purchase #6370

    Sheridan Kennedy
    Keymaster

    You can also look for retailers in your area via the online search feature:

    Retail

    in reply to: Whole wheat purchase #6369

    Sheridan Kennedy
    Keymaster

    Hi Peter

    try Bundaberg Organic & Quality Foods in Steptoe St 0403 430 969. They are our retailers in the area. In my experience they are very helpful.
    If they can’t order some in for you then I recommend an online search for buying the Kialla Organic Wheat Grain as some online retailers may be able to distribute to the area.
    Currently we don’t sell directly online. However, this may happen in the new future so stay in touch.
    Sheridan

    in reply to: Uses for Rye Straw #6362

    Sheridan Kennedy
    Keymaster

    Hi Warren, there’s not a big demand for rye and we’re not contracting it for the next season so we can’t help you with this. It’s a great idea though – does it only work with rye straw?
    If you can work with other grain crops we can certainly help you – harvest is currently underway.

    Another option would be to contact someone down south – rye growers in Victoria/ Southern NSW will often sell through this group: http://www.adamsaustralia.com.au/
    Sheridan

    in reply to: which bakers flour to get #6119

    Sheridan Kennedy
    Keymaster

    Kialla White Unbleached plain is suitable for what you are wanting to do, it is a roller milled white flour that is around the 11% protein mark. It has good tolerance for the ferment process, extensibility is around 21cm after 135 mins. Customer who have moved from Laucke to Kialla have had improved loaf volume.

    The bread & Pizza flour is a combination of flour and semolina, which gives the loaves a shorter crust.

    If you are looking for a different flavour, try either Stoneground Purple Wheat or Stoneground Kamut Flour.

    It may also depend on whether your loaves are retarded in fridge and baked off next day.

    If you have more questions please contact us via the contact page and I can give you a call to advise further.

    regards,
    Mark Dennien – inhouse baker & sales.

    in reply to: Reuse and recollect #6118

    Sheridan Kennedy
    Keymaster

    Hi Liz,
    they are still available in 1kg for Rolled Oats & 5kg in many of the flours. We haven’t sold in Woolworths for many years. However if you can’t find them at your local Flannerys I suggest you ask them to order these products. They order from us according to their customer demand.

    We dropped the products we had in 2kg bags because not enough shops were stocking them/ not enough people buying them. We have only ever done the Oats in 1kg bags, no other products. One of the main reasons we do the smaller products in the plastic is because it is very challenging for many stores to keep our calicos pest free – all those greeblies that love organic flours (since they are chemical free) also love the oxygen that gets through the calico weave so unfortunately calicos are not pest-proof.

    Soon we hope to have an online shop so you would be able to buy direct from us online – and all calico products will be available.
    Sheridan

    in reply to: Soybeans for natto? #5846

    Sheridan Kennedy
    Keymaster

    Hi Meg

    that’s very helpful. I will have a chat to the miller about how we grade our soybeans. There’s probably not enough of a demand to product retail packaging (the 500g size) but perhaps we could do larger bulk sizing. It’s worth looking into. Do you know “foodritual” on Instagram? He uses our normal size soy beans for his natto and tells me that the size of the beans doesn’t matter. Also, if you’re on Facebook check out “The Brew Life” facebook group where they discuss fermenting of all things.

    in reply to: Soybeans for natto? #5762

    Sheridan Kennedy
    Keymaster

    Hi Meg, thanks for letting us know. I’ll look into the small soybeans in more detail. So far I’ve not been able to work out if they’re a different species. Can you buy Australian grown small soybeans?

    in reply to: US retailer purple wheat flour #5659

    Sheridan Kennedy
    Keymaster

    Hi Bill,
    we don’t supply flour to the US – US produces so much wheat, including organic wheat, that it would be a bit like the proverbial ‘supplying ice to eskimos’! Purple wheat is grown in the US and it’s probably available organically. All I can suggest is keep searching the internet for ‘purple wheat flour’ + ‘US retail’ etc.
    Good luck,
    Sheridan

    in reply to: Soybeans for natto? #5634

    Sheridan Kennedy
    Keymaster

    Hi Peggy,

    there’s not a great calling for natto in Australia and so we’ve not been asked for small size soybeans. We would need to know there’s a market demand before we got our farmers to grow a crop. Do you know if the soy beans required are a different variety to other soybeans? And why do they have to be small – why can’t you use standard soy beans?

    Sheridan

    in reply to: Does heat before harvest have an effect? #5410

    Sheridan Kennedy
    Keymaster

    Hi Philip
    I asked Mark Dennien our resident baking expert who has many years in baking behind him.
    His response is as follows:

    The activity in your ferment “half the flour to all of the water” would be impacted if the starch damage was low, and this is part of the milling process. Because the lower the starch damage the less sugars that are produced in the fermentation.
    You could possibly fix this by adding a bit of either honey or sugar to feed the yeasts in your ferment.

    Although some areas experienced heatwaves, if you search your flour’s batch number on our plate2farm tracker http://plate2farm.com.au you’ll see that its a blend of flours from different farmers who farm different areas of Queensland. This blending is part of the way that we ensure seasonal variations can be minimised.

    in reply to: Pizza Dough #5336

    Sheridan Kennedy
    Keymaster

    Hi Alexia
    here’s the best pizza dough recipe:
    Flour 100%
    Salt 2%
    Oil 1 to 2%
    Yeast (Instant dry) 0.5 to 1%
    Water 55 – 58%

    In other words for 100grms of flour add 2grms salt, 1 to 2 grams oil, up to 1 gram of instant dry yeast and 55 to 58 grams of water. Mix into a dough and away you go!

    in reply to: Has your rice been tested for arsenic levels? #5200

    Sheridan Kennedy
    Keymaster

    Hi Elise
    We do test rice for arsenic levels. The FSANZ standard is 1mg per Kg or 1 part per million and all our rice meets or is lower than this standard. The rice we supply to manufacturers of baby foods tests at 0.1mg per kg which is equivalent to 100 parts per billion. However not all our rice suppliers can ensure they meet this 0.1mg per kg requirement so our retail rice can be higher than 0.1mg per kg. However it is always lower than 1mg per kg.

    It depends on where the rice is sourced and when there are droughts in Australia we source organic rice from Thailand.

    While I would stress that any rice sold in Australia has to meet FSANZ criteria, it would seem that any rice inevitably contains levels of arsenic due to use of irrigation. As you know rice uses a lot of water to grow which is the main reason rice is one of the foods with the highest levels of arsenic. Rain-fed rice can be the best alternative, however it is very dependant on whether there is enough rain and is not the most reliable way to grow rice.

    Not all overseas grown rice is higher in arsenic than Australian rice as arsenic levels in rice have a lot to do with pollution levels, industrial chemicals etc. I think I need to write a blog post about this issue to discuss in more depth.
    Meanwhile you can read this article for tips on reducing exposure
    https://authoritynutrition.com/arsenic-in-rice/

Viewing 15 posts - 1 through 15 (of 21 total)
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  • Pernille Berg Larsen, Baking Teacher & Author

    I always get the best result using your Organic Rye flour!

  • Cherie W., Home Baker

    I never make a bad loaf of bread now, since changing over to Kialla flour… I can’t get over the superior quality of your product. I have bought some for everyone in my family.

  • Pauline Mirabelli from Simply Honest Foods

    We’ve found that Kialla popcorn is the best – it pops so much better than other popcorns, and it tastes great. Our kids love it.

  • Mrs Ergül of Mrs Ergül's Delish Treats

    I truly like the transparency and traceability that Kialla Pure Foods offers. I’m actually able to see which farm grew the wheat milled into my 10kg bag of flour. This really sealed the deal for me. And I feel that Kialla sets themselves apart in this sense.

  • Rebecca Laughery, Consumer

    We’ve tried several other pancake mixes but nothing comes close to yours!

  • Lisa, owner & baker at Sweet Tooth Noosa

    Of all the brands of flour I have used Kialla is by far the BEST!

  • Meredith J. Home Baker

    Kialla is the best flour I’ve ever used – and that includes some great US flours. Please keep milling forever!!

  • Jacqui Mead, Consumer

    We’ve been using Kialla’s products for approximately seven years now, making the change to Organic Spelt Flour following the discovery that my son had a wheat and dairy intolerance. I have found that our whole family’s health has improved.

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