We can offer an incredibly wide range of flour types thanks to our fantastic location in the heart of one of largest grain growing areas in Australia.
Soft flour comes from wheat grown near Port Lincoln where they have more rain.
Rye flour comes from grain grown centrally on the Eyre Peninsula on sandy rises in paddocks.
This diversity allows us to customise our products and tailor to each customer’s requirements.
By producing six different types of wholemeal flour alone we can offer a lighter wholemeal for Indian cooking, or a denser wholemeal for flat breads.
This product is unbleached and uses a combination of wheat grains where denser dough is required for pizza manufacture.
Unprocessed Bran contains the highest fibre content because it is not processed or refined.
Both coarse and fine semolina is available for use in continental breads, crusty loaves and for toppings on bread and rolls.
This product is a blended product containing fine bran and strong flour.
Self Raising Flour is produced at Cummins Mill from high quality premium wheat grown on the Eyre Peninsula. Self Raising Flour creates a wonderful base for many of your home baked cakes. This SR Flour has an increased level of sodium bicarbonate in order to reduce coarseness when cooking.