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Cake Wheat Flour

A finely milled flour with a lower protein content compared to all-purpose flour. Its fine texture yields tender, light, and airy baked goods, making it ideal for delicate cakes and pastries.

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White Bread Flour

A type of flour that’s commonly used for making bread and other yeast-based baked goods. It’s made from wheat, which has a high protein content. This protein, known as gluten, contributes to the chewiness and structure of bread. When you use white bread flour, your baked goods will have a sturdy rise and a delightful texture.

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Brown Bread Flour

Brown bread flour is made with significant amounts of whole grain flours, usually wheat. In Canada, Ireland, and South Africa, it refers to whole wheat bread. Brown bread is hearty, flavourful, and perfect for creating delicious, rustic loaves.

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Super Maize Meal

Super Maize Meal, also known as mealie meal or maize meal, is a relatively coarse flour made from maize (corn) in South Africa. It’s coarser than cornflour or cornstarch. The term “mealie meal” is commonly used in South Africa.

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Samp

Samp refers to coarsely ground corn or a boiled cereal made from it. It’s often associated with traditional dishes in certain regions. The term has its origins in the Algonquian language, specifically from the word “nasamp,” which means “softened by water”

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