About the Processing

Wholemeal Flour

The wholemeal flours (wheat, spelt, rye, barley) are processed in a Zentrofan mill especially developed to mill grain in such a way as to retain all the qualities of the grains. It has a natural basalt stone cylinder against which the grain is carried by a current of air which gives wholemeal flours lightness.  All the goodness of the grain is retained and the minerals in the finely ground bran are more available which is reflected in the sweetness of the flour. The process yields flour which is drier than usual and that gives it a longer shelf life though freshly ground wholemeal flour still gives the best results for bread and baking. The other wheat flour types are milled in a stone mill.

Kibbled Grains

Kibbled grain is processed from whole grains by simply slicing the kernels into about three irregular bits. This is achieved with a machine that looks a bit like a flour mill, but instead of stones it has two vertical round metal plates – one stationary and the other rotating. These plates have ridges on them which slice the grain as it is fed between them.

Flakes

Another processing possibility is to flatten (and cut) grain between rollers that are rotating in opposite directions. What a treat they are in granola, lightly roasted with dried fruit and honey. Don't keep them in plastic bags, because they are a bit moist, so they can easily go mouldy in a plastic bag.