We sell a line of Identity Preserved whole wheat pastas and polenta integrale, and whole grain pastas and flours for both wholesale & food service. All of our products are 100% California grown and milled.
By Jaclyn Coleman|2016-06-20T15:45:24+00:00June 20th, 2016|
I use a Nutramill l to mill my grain for bread baking. Michael Pollan sings praises of stone ground/ hammered flour. How does your flour compare to those milled by these methods. ? Thanks!
Hi Phillip! Our flour is intact milled using an air classifier mill. It grinds the flour to a more uniform granularity, while still keeping the entire grain’s contents in the final product (that is, 100% of the bran, germ, and endosperm) – we don’t sift out larger particles of the germ or bran. Check out our information on whole milling. We won’t speak for him, but we’ve heard that Michael Pollan is a big fan of our flours!
I use a Nutramill l to mill my grain for bread baking. Michael Pollan sings praises of stone ground/ hammered flour. How does your flour compare to those milled by these methods. ? Thanks!
Philip J Klemmer
Hi Phillip! Our flour is intact milled using an air classifier mill. It grinds the flour to a more uniform granularity, while still keeping the entire grain’s contents in the final product (that is, 100% of the bran, germ, and endosperm) – we don’t sift out larger particles of the germ or bran. Check out our information on whole milling. We won’t speak for him, but we’ve heard that Michael Pollan is a big fan of our flours!