Flour

Freshly milled to order

Stone ground flour milling process

Stone ground flour milling process

The wholemeal flour is processed in a Zentrofan mill especially developed to mill grain in such a way as to retain all the qualities of the Biodynamic grains. It has a natural basalt stone cylinder against which the grain is carried by a current of air so it is milled much cooler than in conventional stone mills. 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 white flour is milled in a classic stone mill and sieved leaving a touch of bran.

What is meant by Biodynamic grain quality? Increasing concern is being felt today about the quality of food due to falling nutritional values and increasing toxic residue levels. The Biodynamic method addresses these issues as it includes the use of special preparations which aid the formation of an active humus build-up and hence lasting soil fertility without the use of synthetic chemicals. The results are seen in enhanced grain quality – such as baking score, storage life, etc.
Dinkel / Spelt Wholemeal Flour

Dinkel / Spelt Wholemeal Flour

Details   Dinkel, also known as spelt, is an ancient grain that has been cultivated for thousands of years and is a close relative of modern wheat. Spelt wholemeal flour is made by grinding the entire spelt grain, including the bran, germ, and endosperm, resulting in a nutritionally rich, high-fiber flour.

It has a slightly nutty, sweet flavour and a lighter texture compared to regular whole wheat flour. Spelt wholemeal flour is prized for its versatility in baking, suitable for breads, pastries, and pasta, while being easier to digest for some people due to its unique gluten structure. It’s also rich in essential nutrients like protein, vitamins, and minerals.
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Rye Flour

Rye Flour

Details   Organic stone-ground rye flour is a nutrient-dense flour that preserves the grain's bran, germ, and endosperm, retaining its natural fibre, vitamins, and minerals.

Known for its earthy, tangy flavour and rich aroma, rye flour is a staple in hearty, rustic bread, such as traditional rye and pumpernickel loaves. Its lower gluten content compared to wheat flour gives baked goods a dense texture, while its organic certification ensures it is grown without synthetic chemicals or GMOs.

Ideal for health-conscious baking, it offers a wholesome and flavourful foundation for diverse recipes.
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Barley Flour

Barley Flour

Details   Organic stone-ground barley flour is a wholesome flour that preserves the grain's natural nutrients, including its bran and germ, resulting in a flavourful and nutrient-dense flour.

Barley flour has a mild, nutty flavour and a slightly coarse texture, making it ideal for adding depth and nutrition to baked goods like breads, muffins, and pancakes.

It is lower in gluten than wheat flour, providing a tender crumb and a chewy consistency. Rich in dietary fibre, vitamins, and minerals, organic stone-ground barley flour is a popular choice for health-conscious bakers seeking a natural, minimally processed ingredient.
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