Our milled flour differs from conventional flour in it’s impact of the environment, the nutrition content of the flour, and the flavor of the baked product.

The environmental impact is less due to farming practices used and natural resources needed during the process. Read this article that explains this in more detail.

The nutrition of the grain remains in the flour due to the milling process. The wheat plant yields wheat berries, which are ground down in the mill into flour. Using freshly milled flour yields a product that is high in protein, good carbohydrates, and minerals. Because the flour is left intact, you can taste the difference in the product versus a conventional flour.

Once wheat berries are milled into flour, a natural oxidation process occurs. This means that the flour should be used within 6 months in order to preserve the nutrient and flavor profile. This is why we use freshly milled flour for all of our products.