MILLING STONE GROUND FLOUR

The natural granite stone used at Powlett Hill produces a very high quality flour.

 

To preserve the nutritional value and retain great flavour the milling process is constantly monitored for low temperate and consistency of feel.

 

The wholegrain flour is whole grain milled to retain the bran, endosperm and the germ, a complete wholefood.  The sifted flour has 20% of the coarsest brans removed still producing a nutritious wholesome flour.

 

Suitable for breads, cakes, biscuits and fresh pasta.

Wheat Flour

The highest quality hard wheats are preferred by artisan bakers to produce loaves with good elasticity that hold a consistent shape. Wheat flours have long been the flour most commonly used in bread baking. Bakers continually remark on the quality of Bio-Dynamic produce for it's taste, flavour and integrity that sets it apart from conventional produce.

Rye Flour

We only mill rye into a wholegrain flour, it can be blended with other grains to produce a lighter loaf. Rye is

traditionally a heavier style of bread with a distinctive flavour and texture. Rye flour also makes great crisp breads

for the home baker.

Spelt Flour

Spelt is an ancient grain that has become well recognised for it's health benefits. Distantly related to wheat, Spelt is recognised as one of the earliest cereal grains cultivated by man. It is a highly nutritious grain with a distinctive nutty flavour. Requiring de-hulling to remove a hard outer shell the grain is then ready to be milled in the same manner as Wheat and Rye.

Stoneground

10kg & 20kg Range

Whole Wheat Flour

Sifted Wheat Flour

Whole Spelt Flour

Sifted Spelt Flour

Whole Rye Flour

 

Stoneground

5kg Range

Whole Wheat Flour

Sifted Wheat Flour

Whole Spelt Flour

Sifted Spelt Flour

Whole Rye Flour

Wheat Grain

Spelt Grain

Rye Grain

 

1kg Resealable Bag

Whole Wheat Flour

Sifted Wheat Flour

Whole Spelt Flour

Sifted Spelt Flour

Whole Rye Flour

Wheat Grain

Spelt Grain

Rye Grain

Emmer Wheat Flour

 

800g Resealable Bag

Spelt Bran

Wheat Bran

 

Emmer Wheat Flour

Emmer wheat is an old original wheat it has been referred to as “the mother of spelt”. We were given a fruit tin of seed several years ago and have been multiplying the seed, this year have planted 35 acres in the hope of having  reasonable quantities for the market place next season. Emmer is also marketed as “farro” in Europe being used by Italians in many gourmet dishes.  Emmer is considered a  flour more suitable for cakes, pastries, biscuits, some of our local home bread bakers are adding a quarter of Emmer flour to their bread and having great success. The grain mills into a much finer wholegrain flour than our other wheat does. It has a great flavour reminiscent of the tastes in baking that our grandma's made. We hope you enjoy baking with this flour, assured that it is an old grain not breed for high gluten.

ROLLED MILLED FLOUR COMING SOON

Bio-Dynamics is an

enhanced organic farming

method using soil and plant

enlivening natural

preparations, producing

clean food free of all

chemicals inputs and GMO's

 

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