Here is the list of flour that we currently offer.
Wheat Bread - whole grain - made from Red Fife wheat. This unhybridized flour is ideal for breads. The high protein, germ and bran within this flour gives the natural nutrition of B vitamins and fibre. Red Fife is classified as a 'Heritage' grain. It was the first variety of wheat registered in Canada. This basic wheat has not been hybridized for over 50 years. Has excellent flavour and good baking qualities. Milled "certified organic" Red Fife Wheat.
Light wheat flour is sifted whole grain Red Fife wheat flour to remove about 70% of the bran. This is useful for people who want a lighter whole grain flour or loaf but do not want to dilute or cut their flour with white. Milled "certified organic" Red Fife wheat.
Pastry wheat is made with soft wheat. It is lower in protein. Gluten is a protein and therefore pastry wheat is not ideal for bread making. The softness makes for a tender baked product. As whole grain with the bran still in it, you can expect it will ad browning and a heavier drier dough. Milled "certified organic" soft white wheat.
Wolfgang's All Purpose white wheat flour is just what a person needs for all those uses that we are familiar with. Blend, bread, pies cakes. Do it all. "certified Organic" flour.
milled "certified organic" spelt grain.
Light spelt flour is whole grain spelt flour with approx. 70% of bran removed. This will result in a light loaf of bread and prevent the need to mix with white flour. Milled "certified organic" spelt grain.
Milled "certified organic" rye kernels.
Buckwheat or Soba is a member of the rhubarb family. The seed is gluten free. The flour makes wonderful pancakes and adding the binding ingrediants makes good gluten free breads. Milled "certified organic" dehulled buckwheat.
Emmer is an 'Ancient Grain' had been cultivated in middle east, 9800 - 8800 BC. This grain has the all the basic components and nutrients of early grains. It is a soft grain. It has a strong nutty flavour and makes excellent breads. Milled "certified organic" emmer grain.
This is our Rolled and Flaked products
Our bran is a blend of Rad Fife wheat, Spelt and Soft white wheat brans. Fresh and untreated for maximum flavour and baking quality.
Old Fashion Rolled Oats - Our rolled oats are freshly rolled dehulled oats. Because of this the oats are more parishable (like all good food.) but much more digestable and flavourable. These oats should be kept refridgerated for short term keeping and frozen for long term use. The normal shelf life is 3 months and then the flavour may begin to distort.
Here is the list of kernels that we currently offer.
Brown Flax same nutritional value as golden flax. Rich in Omega 3 and Omega 6. SLightly more fiberous and slight stronger flavour than Golden Flax.
Golden Flax filled with natural oils and a good source of Omega 3 and Omega 6
Wheat HRSW kernels - this is the wheat that is used in bread flour. The higher the protein the more gluten there is in the flour. The more gluten the more rising action you can get in your bread. Gluten is a protein.
We have been able to source locally (southern interior BC area) grown hard red wheat to satisfy our needs.
Our new product line.
Dehulled organic barley kernels. Not pearled.
From time to time we have surplus products to blow out. We need the space.