Australia's largest flour mill is increasing its production capacity, allowing it to produce an extra 50 million kilograms of flour by the middle of the year.

The huge increase in the production of flour is because of the coronavirus pandemic and consumer demand.

Key points: Manildra Flour Mill will produce an extra 50 million kilograms of flour by July

Manildra Flour Mill will produce an extra 50 million kilograms of flour by July Organic flour producers experience an influx of orders, as supermarket shelves are stripped bare

Organic flour producers experience an influx of orders, as supermarket shelves are stripped bare Home bakers turn to using oat flour and coconut flour alternatives

Manildra Flour Mill, based in New South Wales' Central West region, has experienced a 60 to 70 per cent increase in demand for its products in recent weeks.

Manager John Brunner said the company had been operating for 68 years and demand had reached a record high.

"It's been very hectic, and we've had to operate our factories all day and night to keep up with the demand, in the past couple of months," he said.

"It's been even bigger than the lead up to Christmas or Easter, it's unprecedented."

"The orders from supermarkets and hot bread shops have gone up as people stay at home to cook, rather than going out."

Soaring demand for flour has seen caused Manildra Flour Mill to ramp up production, now operating day and night. ( ABC Central West: Luke Wong )

Mr Brunner said new machinery would be installed at the mill, allowing production to increase by July.

"This will allow us to produce an extra 50 million kilograms of flour and allow us to meet any surge in demand in future," he said.

Small suppliers

Meanwhile at the Riverina town of Barellan, organic flour producer, Betina Walker, has also experienced a huge influx of orders.

Consumers have turned to smaller suppliers like Ms Walker, as flour stocks on the supermarket shelves have dwindled.

Ms Walker said her production had tripled since the coronavirus outbreak and an order frenzy had caused her website to crash.

"It's probably not what people want to hear, but the pandemic has created demand for our business and that has been fantastic," Ms Walker said.

"Sales have been going through the roof with our wheat flour proving particularly popular.

"With restaurants and cafes doing limited business at the moment, a lot of our customers are buying from us for the first time."

Flour producers are confident they have enough supply to meet record demand. ( ABC Rural: Laurissa Smith )

Bakers forced to look for alternatives

Cookbook author Sophie Hansen said as supermarkets' shelves have been stripped bare, home bakers have been on the search for substitute ingredients.

The Orange-based baker said this has included making oat flour or using coconut flour.

"It's meant that people have had to branch out and be creative and use recipes you haven't used before," Ms Hansen said.

"It's pushed people into trying new things with different types of flour and substitutes."