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 most pastries. heavy fruit cakes, cream puffs, and in fact for any product which requires a well balanced and tolerant dough. A Family Tradition Laucke Flour Mills .s the last of Australia's Ni traditional, family owned and operated flour milling companies. The origins of the company can be traced back to the arrival from Germany of Friedrich Laucke in South Australia in 1895. Friedrich commenced the business of flour milling in 1899, and Laucke Flour Mills is still I totally owned and operated by the Laucke family. The values of integrity, quality and service are just as important to his grandson, Mark Laucke, as they were to Friedrich over 100 years ago.