Description
Provenance Spitfire Flour is milled from wheat grown by Richard Tweedy of North Star NSW in the heart of the renowned Golden Triangle farming region. This bag is traceable to each field on the farm. Each bag has a batch number and date milled on the base of the bag.
Richard cares for his earth and his families’ environment. Holistic soil care grows healthy plants. By drawing on natural nutrients and minerals from the soil, healthy plants grow healthy grains. Only the natural nutrients and minerals from the soils are contained in the flour. There is nothing extra added to the flour – it is all natural. A wholesome product that champions conservation of our natural resources.
Check out our articles on Single Origin Flour:
Australian Flour – from Commodity to Single Origin
Initial Bake Test – Lancer and Spitfire Flour
Product Analysis
| Flour Protein | 13.9% (average) |
| Moisture | 13.6 (average) |
| Ash | 0.6 (average) |
| Water Absorption | 65.3 (average) |
| Development Time | 6.7 (average) |
| Extensibility | 24.6 (average) |
| Resistance | 492.9 (average) |
Peta Roper –
I’ve used both Lancer and Spitfire and both are fantastic! I personally find Spitfire develops just a bit easier, and if you do it by hand then that’s a great benefit.
The taste is fantastic, you can’t beat single origin flour for baking – I can’t see myself ever going back to generic flour.