|Our grains are milled at a
low temperature which maintains the quality of the nutrients in the
flour. Whole grain flours contain the minerals, vitamins,
enzymes, amino acids, fiber and oils in the same proportions as they
are found in the grain.
Unbleached flour (or light flour in the case of rye) had had the
bran sifted out. Because the flour still has the germ, the flour has
a golden color and the grain's natural flavor.
Stone Ground Whole Wheat Bread Flour -- Ground in one
pass and sifted through a very coarse sieve so that any very large
pieces of bran are removed. Coarser than unbleached flour. 12.9%
Stone Ground Unbleached Bread Flour --
Similar to commercial 85% extraction flour The germ
is still in the flour and there are some small pieces of bran.
Sifted through a fine sieve and ground in multiple passes. The flour
grain's natural flavor and has a golden color (It
is not artificially bleached as many commercial white flours are).
Cake and Pastry Flours
Stone Ground Whole Wheat Cake & Pastry Flour --
Provides a finer texture and lighter consistency with lower gluten
than whole wheat bread flour. Great way to punch up the nutrition in
cakes and pastries. 10.9% protein.
Stone Ground Unbleached Cake & Pastry Flour-- A
very silky flour that makes excellent cakes since it still has
germ in the flour. The germ actually contributes to the flavor
of the cake.
Stone Ground Whole Rye Flour -- Milled in one
pass through a coarse sieve so that any large pieces of bran are
removed. Coarser than light rye flour. Contains all of grain's
healthy nutrients and gives you the opportunity to savor rye flour's
distinctive taste .
Stone Ground Light Rye Flour --
Milled in multiple passes through
a fine sieve. Bran is removed; however the germ remains. Used in
many breads and baked goods for a subtle delicate flavor and
Stone Ground Whole Spelt Flour
-- Ground in one pass and sifted
through a very coarse sieve so that any very large pieces of bran
and hulls remaining are removed
(most of the hulls are removed in a separate dehulling operation).
Many people with wheat issues find that they can tolerate spelt.
Stone Ground Unbleached Spelt Flour -- Ground in
multiple passes and
sifted through a fine sieve. Approximately 85% extraction.
Prized for its nutty flavor, we've found that cookies made with it
can be addictive.
Stone Ground Open Pollinated
Polenta -- Coarsely ground, mainly yellow but with
red flecks that make it visually interesting. The flavor is enhanced
because it is stone ground from an open pollinated.
Stone Ground Open Pollinated Cornmeal -- More finely
ground than polenta. Yellow with some red flecks. Milled at a
low temperature, it maintains the nutrients of the grain.
Buckwheat Flour --
Milled from whole buckwheat grain with the hulls sifted out. One of
the world's healthiest foods, buckwheat provides a high quality
protein with all eight essential amino acids and is one of the best
sources of protein in the plant kingdom.
Rolled Oats (transition to organic
Artisanal Wheat Pasta
Artisanal Spelt Pasta
Artisanal Emmer Pasta
Pasta will be available as:
(sold out; we'll be
harvesting the 2014 crop shortly)
Black Turtle Beans