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3G_ 02-15-2010 01:56 PM

Local Flours
How about a section where we can list the local flours and what we find they are best used for.

I am still on my first bag, Gaganis unbleached flour, 9% protein. Seem like a good all rounder.

nissanneill 02-16-2010 03:27 AM

Re: Local Flours
You have posted in the right place. It is specific to Australia.
Yep, that's all I use. Great taste and even better price!
Have you tried their pizza flour yet?



3G_ 02-16-2010 12:58 PM

Re: Local Flours
No, I havent tried any other flour. Do you mean the Allied mills pizza flour that Gaganis sells? Is that better for pizza than the Gaganis special unbleached flour (which is made my Allied).

nissanneill 02-17-2010 01:01 AM

Re: Local Flours
Sure do, it is labeled Pizza Flour 36400 from Allied Mills.
I also have some 'Perfection bakers flour' also from Allied that I haven't tried yet.
I don't see much if any difference and still prefer to stick with their unbleached flour.


Riccardo 03-18-2010 07:07 AM

Re: Local Flours
Hi Guys,

Have you heard of Caputo pizza base flour?

I've been reading about it in some of the other forums and it seems to get all the talk.

Only problem being that I can't find a supplier in Perth.

Have you every come across this flour?



nissanneill 03-19-2010 01:56 AM

Re: Local Flours
send a personal message to Helliman. He plays a lot with fours and also lives in Perth. He might be better able to steer you to what you are looking for.


heliman 04-13-2010 04:19 AM

Re: Local Flours
Just paid a visit to Ron at Variety Foods in Bayswater, Perth today to stock up on some of his excellent pizza flour. Allied Mills have a number of varieties of flour suitable for pizza and bread baking and the prices are unbeatable.

Also got some stretched curd Mozarella which is ideal for pizza toppings.

Highy recommend that you drop past there and grab some ingredients for your next baking session.

Website here: Variety Foods
Contact info and address also on the site.

scottz 04-15-2010 08:47 PM

Re: Local Flours
Hey all,
Cooked up some pizzas the other day when my nephews stayed with me and I bought some pizza 'oo' flour that I think is made by Anchor Foods. It comes in a blue packet and is 1 kg. In brackets it says its 'strong bakers flour'. Anyway, the BEST cook up of pizzas I have done! The dough was crisp and chewy and the crust puffed right up and was great!! Also the first time I have been able to stretch the I was pretty chuffed!! In compare to the Difiance Brand...this one is sooo much better IMO. Have any of you guys tried this flour??


heliman 04-15-2010 10:24 PM

Re: Local Flours
Yes, I grabbed a box some while ago and it certainly worked fine. The only concerns I had with it was the price and packaging size (1 kg is too small for my needs).

At $12.00 per 12.5kg for Superb Baker's Flour is the best all round option. Chuck in some semolina and you've got a great combo!

david s 04-25-2010 11:17 PM

Re: Local Flours
I also use the Allied mils 36400. Discovered how much better using a pizza flour makes the job of getting the bases out nice and thin. We used to use bread flour and found it far too rubbery, you'd just get the base out thin and back it would spring. Also found the Molini pizutti fine Italian OO flour that is available in Woolworths, an excellent pizza flour.

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