Grain is one of our most important foods, it supplies high quality , easily digestible carbohydrates, important vegetable roughage, vitamins, enzymes, trace elements and minerals – provided the grain is milled freshly.
Furthermore, it is extremely important that the grain is milled slowly and gently – stonegrinding in other words – it must be opened up so that the most important components remain intact.

 
  Stoneground Organic Flour Industrially Milled Flour
1 The milling is soft on the grain, only grinding 250kgs/hour. Aggressive steel rollers Producing 20 tonnes/hour.
2 The gentle process leaves the high concentration of minerals and vitamins intact: the ‘staff of life’. Over 50% of the minerals and vitamins are lost. The law requires B1 & B3 vitamins, iron & calcium to be put back. Chalk is cheap, B vitamins are not!
3 The flour is oil-rich, an important source of essential fats, with low starch damage. No added gluten or improvers required at baking. Grey flour with fractured, broken starch. Absorbs water like a sponge Sliced white is 45% water – very profitable.
4 Low Glycaemic index (<30) for stoneground wholemeal, reducing high blood sugar/insulin imbalances with associated heart health problems High GI (>70) contributes to the break-down of the body’s glucose-regulating mechanism = diabetes and heart problems.
5 Tastier, healthier bread when using a slower, traditional baking process with natural yeast and slow fermentation of 2-4 hours. Modern Chorleywood baking process (CBP) requires lots of water, extra gluten, hydrogenated or fracturated fats, soya flour as the fat carrier, and salt for the taste. Double the quantity of yeast and chemical oxidants produce the gas bubbles.
6 Local flour, especially organic, can guarantee local grains and helps you support the local economy. Local bakeries also like to use local ingredients where possible. Only 2% of UK bread is produced by independent bakeries. The CBP relies on imported Canadian hard wheat processed by the two UK giants British Bakeries & Allied Bakeries accounting for two thirds of British bread.
7 Traditional stonegrinding uses old water- and wind-powered mills – a sustainable energy process. Modern milling and baking requires a lot of energy. The fat used to hold the bread up must harden and cool. Cooling requires the most energy taking 110 mins to bring the temp down after a 21 min baking period. So it can be pre-sliced.
8 There are no pesticide, herbicide or fungicide spray residues in organically grown cereal grains. 78% of all commercial bread contains detectable levels of pesticides – an increase from 38% in 2001.