Kialla Pure Foods

Sheridan Kennedy

Forum Replies Created

Viewing 15 posts - 1 through 15 (of 29 total)
  • Author
    Posts
  • in reply to: Which flour/s for making grain bread? #10536
    Sheridan Kennedy
    Keymaster

    Hi Paula
    We currently have 4 bread mixes in new product development, 2 of which are grain based, so in the future this will be easy! However, in the interim you can use Grain Concentrate Mix (although it only comes in 20kgs) along with our White Unbleached Flour to get a white based grain bread,

    If you use 100% of our Stoneground flour in the recipe the loaf will lack volume and may be a little dense in texture.

    The Grain Concentrate Mix will have to be soaked overnight to get best results, otherwise some of the grains can be a bit firm to bite into.

    If you want a recipe for grain bread for your machine try this one below, it will be enough for a standard bread machine.

    White Flour 315g (or experiment with a mix of White and Stoneground)
    Salt 10g
    *Oil 10g – this can be either Canola of any type of Vegetable oil.
    **Bread Improver 5g – This is available in flour isle normally near the yeast in supermarket.
    Linseed 30g
    Sunflower Kernels 30g
    Hulled Millet 20g
    Pepitas 20g
    Rolled Oats 30g
    total 500g

    Water 280ml
    Yeast 7g

    in reply to: Are your oats gluten free? #10052
    Sheridan Kennedy
    Keymaster

    haha – thanks Ellenie. We believe they are more creamy and better than other oats – let’s see if you taste the difference!
    cheers
    Sheridan

    in reply to: Grinding polenta at home #9615
    Sheridan Kennedy
    Keymaster

    Hi Rachel
    Popcorn is a different species of maize than the kind that we use for grinding into polenta.
    We used to offer whole maize but it wasn’t a big seller so we no longer offer it, only the ground variety as polenta or maize meal.
    Sheridan

    in reply to: Wholemeal stoneground flour #9543
    Sheridan Kennedy
    Keymaster

    Hi Veronica
    wholegrain flour is milled with minimal processing, usually via stoneground milling (but not always – it will say on the packet if it is stoneground). The difference between wholegrain and wholemeal is that wholemeal is usually milled into white flour then has the meal/bran added back in. The reason for doing it this way is that it creates a smoother flour, which is appropriate for certain products.
    We don’t do this for our retail products, however we do offer wholemeal to bakers as a bulk product.
    Wholegrain contains more of the whole grain and has undergone less processing.

    in reply to: Where can I purchase products in Shepparton #9477
    Sheridan Kennedy
    Keymaster

    Hi Jo, I’m not sure if we have any stockists in Shepparton. They need to inform us if they stock the product as we often rely on our distributors to keep us updated about who stocks products. If there is a local IGA you could try there. Many IGAs do stock our ‘Hero products’ (Wheat flours and Oats). You can also buy online. For example, Australian Organic Products:
    KIALLA
    and Buy Organics Online:
    https://www.buyorganicsonline.com.au/full-search?q=kialla
    They are both based in Vic and mail out all around Australia.

    in reply to: Strongest white flour #9436
    Sheridan Kennedy
    Keymaster

    Hi Harry, our premium baker’s flour is the strongest flour we stock. Protein levels vary depending on seasons. Not sure where you saw our unbleached plain flour with 13.6% protein? It is currently 10.5-11%.
    Sheridan

    in reply to: Soybeans for natto? #9075
    Sheridan Kennedy
    Keymaster

    Hey Kate, thanks for letting us know they may go by another name. We’re asking those who manufacture with our beans if they would be interested in smaller beans.
    Thanks
    Sheridan

    in reply to: Rolled Oats – Cooking Instructions #8694
    Sheridan Kennedy
    Keymaster

    Hi there, cooking oats is pretty straightforward but you do need to adjust a bit for personal preferences.
    It’s important to get the correct liquid to oats ratio to get the consistency of porridge you prefer.

    The best approach is to soak overnight:
    Put half a cup of oats in a container and cover with half cup of water or milk of choice.
    Cover and refrigerate overnight. Next morning you can eat as is (for a cold breakfast) by adding fruit, nuts and other toppings. Or add another half cup of water and cook in a small saucepan on stove top. Simmer the oats and stir occasionally. They will be ready within a few minutes as overnight soaking has softened them.
    If you don’t have time to soak overnight just put half cup of oats to 1 cup of water or milk in a saucepan and cook gently on low heat for about 5 minutes – remember to stir every so often so they don’t stick to bottom of pan. Add milk, nuts etc before you eat them.
    You can also cook fruits like pears or sultanas in the saucepan with the oats.
    A half cup of oats and 1 cup water will serve 1-2 people depending on your appetite.

    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.

Viewing 15 posts - 1 through 15 (of 29 total)
Farm2Plate Blog
  • Mung Bean MagicI couldn't resist a title like that - even though many people may consider mung beans a less-than-ex .. Read more
  • Chickpeas – so much more than a one-hit wonder!Of all the legumes, chick peas are the tastiest, and they adapt to variety of dishes. You can tell .. Read more
  • Ancient barley is a versatile cooking companion   Our popular modern day grains derive from wild grasses that humans began cultivating a .. Read more
  • Have GMO crops lived up to the hype?The 2nd article in the series: 7 reasons to choose organic - an in-depth look at the issue of orga .. Read more
  • Here’s why you’re better off without pesticidesThis is the 1st article in the series: "7 reasons to choose organic - an in-depth look at the issue .. Read more
  • The Easiest Sponge Recipe using Cake FlourGuest post by Tania Cusack from My Kitchen Stories Sponge is such a fresh light cake for all seas .. Read more
  • The Nutritional Benefits of WholegrainsFor a food to be described as wholegrain it should contain all the essential parts and naturally-occ .. Read more
  • Last-minute Turkey StuffingAre you one of those people who always has your Christmas feast well organised weeks before Christma .. Read more
  • 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.

Our current certifications: