We're still a Canterbury based brand with bakeries located in Christchurch, Methven and Ashburton serving local markets from Mid Canterbury and surrounding area. This company started in early 2014 and growing as people love what they get here. Our mission is to nurture, support and serve New Zealand with our business. This company strive for quality and productivity in everything; keeping this vis
ion in mind we execute each task with precision and excellence. Preservative Free Product range:
At La Wheat Ltd we are devoted to bringing our customers freshly baked bread made from scratch using only top quality ingredients each day. In addition to that our delicious collection of sweets and mouth watering savoury products, we have got all your bakery needs covered. Our bakery is 100% preservative free to ensure a fresh flavour experience and optimal health benefits. We believe that our unique freshness is the key to producing the highest quality truly whole grain products in today’s market place. With all La Wheat Preservative Free breads, you can rest assured that we use no preservatives, no additives, and no colourings and bake each loaf from scratch every day. Our loaves are handcrafted by your local baker and. We donate our bread at the end of the day to local charities around the city. Ingredients
Our products are freshly baked each day using high quality Natural ingredients. The main ingredient of breads is prominently straightforward: flour, water, salt and yeast. Each one got precise role to play in a creation of dough holding qualities desired in the type of bread.
1. Flour: In NZ mainly two types of flours used for baking purpose namely white flour, whole meal flour. We get our flour from local suppliers and we work closely with our suppliers when it comes to get the best results from our business.
2. Yeast: Yeast is the single cell organism that feeds from simple sugar naturally present in flour in process called fermentation. We use fresh Baker’s yeast which contains 70% of water. The flavour and aroma of the bread is maintained by using this yeast and controlled fermentation process.
3. Salt: Even though salt is used in minute quality, it’s an essential ingredient with critical role in baking. Salt’s primary function is something distinctly separate from flavour: it helps controlling the fermentation process, preventing yeast from over fermenting.
4. Water: Water is main hydrating factor in dough. We use tap water and use different flour weight to water quantity proportions for variety of products preparation.
