Whole Milling

True Whole Grain

We define whole grain as 100% of the germ, bran, and endosperm. Wheat kernels go into our innovative mill and emerge as delicate, true whole grain flour, its nutritive oils, proteins, fiber and minerals included. This differs greatly from industrial practices, in which the milling process separates out a grain kernel’s parts for further refinement before recombining them in unknown proportions. Community Grains flour is made from whole grains, pure and simple, preserving the extraordinary depth of flavor, aroma, and nutrition that brings joy and pleasure to the table.

About the Mill

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 “damaged” or “activated” starch, allows it to absorb water extremely well. In the case of wheat, this high absorption of water benefits the baking properties and flavor of breads and pastries. Moreover, because the process requires very low heat, the grains’ proteins and other nutrients don’t break down in the process — they’re kept fresh and wholesome.

Our mill also doesn’t require grain to be moistened (or tempered) before milling. The low moisture 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

Whole Grains and Your Health

Whole grains, including wheat, carry a substantial amount of nutrients essential to our health. Unfortunately, in the process of making refined white flour or even enriched wheat flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost! This is because the nutrient center of the grain, the protein- and vitamin B- rich aleurone layer, stays attached to the bran during milling, and thus is removed from refined flour. Studies show that consuming whole grains, especially 100% whole grain (as opposed to refined flour), can help prevent and combat chronic diseases. It can:

  • Control obesity and improve metabolism. Whole wheat’s high fiber content and lower glycemic index improves the digestion of carbohydrates and helps to control blood sugar spikes. Thus, it may prevent excessive weight gain associated with Type 2 diabetes, high cholesterol, and cardiovascular disease.
  • Protect against cardiovascular diseases and some cancers. Whole grain’s high fiber content aids in metabolism and digestion, lowering “bad” cholesterol levels. It controls estrogen levels that, when excessive, are associated with breast cancer.