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HT (High Temperature) Pasta is dried at 90 °C temperatures and then evaluated in relation to various quality parameters.
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta.
French Flours are categorised and classified based on the capacity of ash (or residual mineral content) in the flour per 100 grams.
IQF Pasta is cooked frozen pasta made with the aim to make the life of the Pasta user a whole lot easier.
Lasagne are long, flat, broad noodles which are ideally suited to layering in a baking dish with an assortment of ingredients.
Organic foods are made in a way that limits or excludes the use of synthetic materials during production.
We also offer a wide range of non-wheat and gluten free Couscous.
Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat, flour and water, sometimes with other ingredients such as eggs.
Often described as Israeli couscous is available in a number of flavours including toasted and wholewheat.
Semolina is the coarse, purified wheat middlings of durum wheat. The term ‘semolina’ comes from the Italian for ‘semi-milled’.
Produced to add to the unique shape, the products is toasted to add a unique flavour, suited for use in salads and savoury dishes.
Tri-Colour Couscous is a unique blend of coloured couscous, using spinach and paprika to obtian the colours.
Wheat Berries are an entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm.
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