Q. Why is stone ground flour better for me.
A. The milling is soft on the grain and can only grind 250kgs/hour. The gentle process leaves the
high concentration of minerals and vitamins intact. All our flours still have the wheatgerm and is
therefore rich in essential oils. No added gluten or improvers are in the flour nor a they required
at baking.
Q. Why is stone ground Wholemeal good for me.
A. The low Glycaemic index (<30) in stoneground wholemeal flour can reduce high blood sugar/insulin
imbalances also associated with heart health problems.
Q. What is the difference between “strong” and “plain” flour.
A. Strong flour is milled from grains with high Gluten quality, to ensure the flour has enough strength
and stretch to produce a well risen loaf.
