Flour – White Premium Bakers

Eden Valley Biodynamic Farm located near Dumbleyung, WA (300kms South East of Perth) – certified Demeter since 1988.

Dayle and Terri Lloyd with son, Campbell and wife Ashlyn are fourth and fifth generation farmers.

The Lloyd family have a strong commitment to heirloom grain varieties for their suitability to the biodynamic farming method and flavour. Growing crops of wheat, barley, rye, and oats annually over 1,400 acres of their 6,000 acre farm, they also have their own flourmill for flour production.

The range of products grown and made at Eden Valley are Naked Barley, Semolina, Atta Flour, Premium Baker’s Flour, Wholemeal Flour, Rye Flour, Plain Cake & Biscuit Flour, Self Raising Flour and Poultry Layer Kibble, which is also supplemented with grain from other local Demeter farmers, Weir and Frost. Feed grains and bran from the flourmill are used to process into pelletised stock-feeds for poultry, sheep and cattle – nothing goes to waste.

Premium Baker’s Flour

Also known as ‘white flour’, is an unbleached ‘bakers’ flour that has been made from Australian hard wheat. Stoneground and sifted (around 30%) to remove the bran and germ to make it lighter for baking bread, pizza, pie crust, pasta, pancakes, flat bread etc, with the protein content usually around 11%.