Sovereign Foods

One of the grains our home-milling customers have asked us for most often is finally here: a good Australian-grown soft wheat.

Our new Beaufort Soft Red Wheat, grown by Chris and Sam Greenwood at Coleambally, NSW, has a protein of 8.5%, making it quite different from the stronger bread wheats we usually stock. For home millers, it gives you another tool in the cupboard: a softer wheat particularly suited to cakes, biscuits, pastries and other baking where tenderness matters more than maximum dough strength.

We discovered the Beaufort through our new relationship with Stu and Brad at Voyager Craft Malt, and that relationship has brought a few other interesting grains with it.

Alongside the Beaufort, we've added a Diastatic Malted Wheat for bread baking, a Roasted Non-Diastatic Malted Barley for colour and roasted flavour, and an ancient Hull-Less Ethiopian Black Barley grown by Chris and Sam on land currently in conversion.

It's a small collection, but one that opens up quite a few new possibilities for home millers and bakers.

We had not expected to receive rice from Slater Farms this season, but a small quantity of their biodynamic rainfed brown rice has become available. The harvest was limited and there was not enough to produce white rice, making this a welcome, but finite, return.

Sovereign Foods is gradually transitioning part of its Australian-grown organic flour range from Wholegrain Milling to Kialla Pure Foods. Here’s why the change is happening and what customers can expect.