Our innovative mill is central to the high functionality of our flour. It’s an air-classifier mill that creates exceptionally fine, uniformly granulated 100% whole grain flour that works just as well for baked goods as it does for our pastas, and produces wonderfully creamy polentas.
Nothing is sifted out in the process of milling — whole kernels enter the mill, and 100% whole grain flour comes out. The mill agitates whole grain kernels at extremely high speeds so that the grains shatter against each other and the rotating grinder surfaces, until all the particles of the grain, whether they be from the germ, bran, or endosperm, are all the same size — this is why our flour’s texture is so special.
The surface texture created by our mill, called “activated” starch, allows the flour to absorb water extremely well. This high absorption creates high-hydration breads with a particularly moist and soft crumb plus the consistent granulation and presence of the whole grain enhances the flavor of breads and pastries.
Our mill also doesn’t require grain to be moistened (or tempered) before milling. The low moisture level ensures that the flour will be fresh and fragrant when you open the bag. Our flours are, with rare exception, shelf-stable for over a year in cool, dry storage – and best refrigerated.
In our wheat flours, you can expect:
- Better flavor
- Improved fermentation
- Softer crumb
- More workable dough
- Longer shelf-life