QUALITY WHOLE GRAIN PRODUCT 

Stone milling is an ancient art and a modern science. Its key benefit is that the entire kernel of grain is ground so that the nutrient-rich bran and germ are incorporated into the flour instead of being stripped away. This is different than what happens in industrial roller mills that produce lifeless flours that are then often "enriched" with chemical additives. Our flours do not need to be enriched, because they have all the richness that nature put into each and every kernel.

As we feed whole kernels between the stationary and rotating stones of our state-of-the-art Engsko mill, we carefully monitor the temperature of the stones to ensure that they stay cool and preserve all the nutrition of the whole kernel--especially the essential proteins, oils, vitamins, and minerals of the bran and germ. Even our sifted flours contain 70% to 90% of the whole kernel, so no matter which Gingin flour Mill flour you use, you get more flavor, and more nutrition!