Laucke Certified Organic Wallaby Flour has been milled to specification under N.A.S.A.A. certification. It is a traditional Bakers flour with balanced characteristics that have been tailored to provide doughs that are capable of successfully meeting a wide range of Baking requirements. Doughs produced are of good water absorption and balanced; being strong, extensible, and tolerant. Wallaby flour is used universally in the bakehouse and patisserie for yeast raised products such as standard white bread, bread rolls, hearth and flat breads, pizza, and specialist products such as bagels, yeast donuts, yeast buns and croissants. It is also especially suited to pasta, most pastries, and used for most heavy fruit cakes, cream puffs, and in fact for any product which requires a well balanced and tolerant dough.
The Wallaby is one of Australia’s most well known and most diversely adapted marsupials. The wallaby is uniquely attuned to its environment which covers a wide range of the Australian continent; from the rocky ridges of South Australia’s Flinders Ranges to the dense forests of northern New South Wales.
Generally, wallabies tend to become active in the late afternoon and evening when they leave the safety of dense vegetation and scrub to graze on grasses in open areas. They are a social animal sleeping communally and then moving and feeding in groups of up to twenty or more.
