A kernel of wheat is rich in nutrients! It contains almost the entire vitamin B complex. B vitamins function as cofactors in many metabolic reactions involving the release of energy. In addition, high quality protein, unsaturated fats, insoluble fibre, minerals - especially iron - and carbohydrates are abundant.

Some research indicates that grains with a larger particle size may help reduce the risk of heart disease. Stone-ground flour contains these bran particles as the whole kernel is used. Whenever possible, especially for yeast breads and hearty quick breads, use stone-ground whole wheat flour.

Our Certified Organic Whole Wheat, Dark Rye and Whole Wheat Pastry flour are made by stone grinding; an ancient method of processing grains. Whole wheat kernels are rubbed between two thousand-pound granite millstones (known as buhrs). One stone rotates and another remains stationary. This process retains flavour, as well as a more interesting texture than regular-milled flours. Slow rolling speeds assure that no extra heat will destroy the precious nutrients.

Unlike those for mass-produced flours, the grains used in gristmills have not been stripped of their bran which contain valuable B vitamins, iron and fiber. Organically grown grains are used and no preservatives are added to the flours.