Our whole grain flour contains all 3 elements of the grain, including
1) most of the bran, 2) germ and 3) endosperm. Unlike whole grain flours, refined flours have been stripped of the precious germ and bran and mainly contain the endosperm.
As you will discover below, a majority of the nutritional value is found in the bran and the germ.
Bran — The bran is the outer layer of the grain. The bran is full of fibre, B vitamins, contains 50-80% of the grain’s minerals and phytonutrients (plant
chemicals that fight off disease).
Germ — The germ is chock full of B vitamin, vitamin E, trace minerals, unsaturated fat, anti-oxidants and phytochemicals.
Endosperm — The endosperm contains a majority of the complex carbohydrates, some protein and B vitamins.
Our organic whole grain is ground freshly in our own stonemill to give our breads delicious, naturally fresh nutrition. Fresh ground flour is not only more flavourful but
also more nutritious as the natural oils in the grain can begin to oxidize within a few days of milling and the B vitamins start to break down. The flour temperature is
kept below 46°C during the milling process (at 46°C the germ of the grain begins to oxidize). Our whole grain flour contains all the natural goodness of the grain,
including the germ, endosperm and most of the bran.
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