The wheat milled at Champagne Valley Stonemill is grown in the foothills of the Drakensberg by the Solms and Sclanders families. They believe in only growing a crop that would be good enough for their families and our customers. The wheat is grown using environmentally conscious modern farming methods that conserve moisture and natural organic material in the soil and is completely GMO free. Strict monitoring during the growth of the crop ensures that only the best and healthiest wheat is produced for the Mill. There is no need to bleach or include any additives to improve the flour. The milling process is uniquely designed to produce a healthy flour for perfect baking. We know that you will enjoy the love and attention that has gone into it.
Stoneground Flour vs Rollermilled (industrially ground) Flour
There are three parts that make up the grain - the bran, the germ and the endosperm. The bran provides fibre, protein and vitamins that are vital in maintaining a healthy digestive system. The germ provides B vitamins and fatty acids that are necessary for healthy brain function. The endosperm contains starches, carbohydrates, protein, iron and B vitamins.
Stoneground milling, which is done a cool and gentle way, retains these vitamins and nutrients.
On the opposite end of the spectrum, industrially ground flour is ground using high speed rollers that heat the wheat, in this process the bran and germ are taken away, and in doing this, important minerals, fats, fibre and vitamins are also eliminated.