Innovation

Ancient Stone Milling Meets New

Technology

 

Using the method of ancient traditional natural stone milling wheat is cold-crushed to keep temperature very low by a modern pneumatic cyclone system. This method ensures prevention of flour overheating using oxygen and still keeps most natural nutrients and fibers the way they should be.

 

Back To Basics

 

In this modern age, humans growing crops very complex and full of preservatives, We took the approach of getting back to basics. We source best wheat from direct Australian farmers

To ensure we provide the best quality, free from pesticides, preservatives, and highly processed crops.

Remember the old saying ( When things get complicated, lets get back to basics ! ) It’s as simple as that.

 

Sustainable Farming Techniques

Chemical Pesticide-free

Non-GMO Produce

Locally Sourced

Australian Testing Standards

Keep The Goodness

 

In our milling process, we cold crush whole wheat. After stone grinding, flour goes to simple screen which filters larger uncrushed particles. Which means flour has high Protein and is high in fiber keeping the whole seed which includes all 3 parts of the wheat grain.

15% Bran  

      Bran is a rich source of dietary fiber. The bran contains a small amount of protein, significant quantities of vitamin – B, B-vitamins, minerals and antioxidant.

82% Endosperm

      The endosperm contains the greatest share of protein, carbohydrates and iron as well as B-vitamins such as riboflavin and niacin. It is also a source of soluble fiber.

Germ 3%

     The germ contains a greater share of B-complex vitamins along with vitamin B, phosphorus, iron & zinc.

Increasing wholegrain consumption is one of the most effective dietary changes someone can make to improve their health.

Whole grains deliver essential vitamins, minerals and trace elements. They are rich in a range of dietary fibers and are a source of protective phytonutrients – all in an energy-rich package low in saturated fat.

Eating three serves of whole grain foods each day is linked to a 20-30 per cent reduction in the risk of total mortality, cardiovascular disease, diabetes, stroke, and some cancers – comparable to that observed for 5-6 serves of fruits and vegetables.