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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