Why Fresh Milled?
Fresh milling keeps the whole grain intact, preserving the flavour, texture and nutrition removed during modern milling.
What makes up a grain of wheat?
A wheat kernel has three distinct parts.
Bran - the fibre-rich outer layer that helps protect the grain.
Germ - the nutrient-rich core containing healthy fats, vitamins, and minerals.
Endosperm - the starchy portion that provides energy and makes up most white flour.
What happens during commercial milling?
Modern commercial flour is designed for consistency, shelf stability, and large-scale production. During roller milling, the bran and germ are separated from the endosperm and removed to create a finer, more shelf-stable flour.
The bran and germ contain much of the grain's fibre, natural oils, vitamins, minerals, and flavour. Removing them changes both the nutritional profile and character of the flour.
Because many of the grain's natural components are removed during refining, commercial flour may also include:
• Added synthetic vitamins and minerals through enrichment
• Bleaching or maturing agents used to affect colour and baking performance
The result is a flour that is uniform and shelf-stable, but no longer contains the complete grain in its original form.
What Whole Grain Naturally Provides
When the whole grain remains intact, more of its natural fibre, oils, flavour, and nutrients remain part of the final flour.
• Fibre from the bran helps support digestion and contributes to a feeling of fullness.
• The germ contains natural oils that contribute richness, flavour, and texture.
• Whole grains naturally contain vitamins and minerals including B vitamins, iron, magnesium, zinc, and selenium.
• Whole grains also contain antioxidants and plant compounds that are reduced during refining and long-term storage.
Fresh-milled flour keeps all three parts of the grain together, preserving more of the grain's natural character from the field to the final loaf.
Fresh Milled Flour in Every Bite
From sandwich bread and challah to cookies, scones, brownies and blondies, every bake begins with freshly milled flour. It’s a simple difference you can taste in every bite.