Our whole wheat flour starts with a seed. Using organic and sustainable practices, we work the land until fit for seeding. After three to four months of rain and sunshine, the grain reaches maturation and is ready to harvest. Whether you’re on the combine, on a parts run, or making those delicious sandwiches, everyone in the family plays an important role during this season to get the crop off the field when it’s at its best.
The actual milling of the grain is a very simple process. Using a hammer mill we mill the entire kernel for fresh flour each week, not separating any contents from the kernel, and maintaining a low milling temperature; containing the original nutrition and goodness one expects from whole wheat flour. With no added minerals, preservatives, or additives, once our unbleached flour has reached desired fineness, it is packaged and is ready to be sent out.