Stone Milled

Why Industrial Milling Produces Inferior Flour

Industrial food processing is all about quantity, distribution logistics, and storing qualities. Viewed from that angle, the germ contained in the wheat or rye kernel is undesirable. Why is that? The cereal germ is the most nutritious part of any cereal kernel. The wheat kernel contains wheat germ oil when it comes off the field and, as is the case with all seeds, the germ can be stored a very long time in its protective shell of the kernel but as soon as this protective shell is damaged or removed, as is the case during the milling process, the oil is exposed to oxygen and turns rancid fairly quickly.

In the industrial milling process bran is separated from the flour and the nutritious germ is removed in order to produce flour with a long storage span. With the most nutritious part of the grain removed, flour can now be stored much longer which helps in the process of assembling the many flour types available to the consumer and food processor.

This process is efficient for the industry.
However, it is not beneficial for you, the consumer.

Read the Label: Whole Wheat is not “The Whole of Wheat”

While removing the germ from cereals only makes sense in the name of efficiency and profitability, selling bread under the label “whole wheat” while in fact the germ of the wheat kernel has been removed and the flour has been assembled - white flour, bran, separated coarse fibres, and the so-called “fortification” process where vitamins are added -, we find misleading and unfair industry practice. You deserve better.

Industrial flour assembly and fortification is akin to adding chemicals to soil and expect it to be the real McCoy - it simply doesn’t work that way, nature is more complex than just the sum of its ingredients.

If you are looking for true “whole wheat”, or whole rye etc. for that matter, you must seek out labels that say “Whole Grain Wheat” to ensure that you actually get a product that contains the whole of wheat.

Stone mill

Fresh Stone-Milled Flour

Industrial milling utilizes high speed roller or hammer mills that generate high heat that damages the cereal germs and destroys vitamins. Milling flour in a stone mill however, preserves all that goodness that is contained in the complete and unaltered grain kernel. Stone mills turn relatively slow and do not generate heat in the process - the flour retains all the healthy germ, natural oils, vitamins and enzymes of the grain.

The whole grain flour we use at Red Rooster is milled on our own stone mill prior to baking so as not to loose any of the nutrients and bake bread with the freshest ingredients.

Industrial production may be efficient and profitable but it is not in the best interest of the end user - the ingredients list of Red Rooster breads counts three basic ingredients: flour, water, salt. No additives, no enhancers, no fats, no sugar, no colouring, no chemicals. The ingredients list of the overwhelming majority of industrial breads on the other hand counts a litany of additives and fortifiers. What do you want to add to your body?

The Complete Story

The slow and labour intensive process of making bread, starting with milling flour on a stone mill, makes all the more health sense when the wholeness of the thus produced flour is combined with the process of natural leavening - see the benefits of: Sourdough / Natural leavening.

Where to find Red Rooster Breads

Red Rooster EXCLUSIVELY supplies Ave Maria Health Food and Specialties, 1638 20th Avenue, PG and Mother Maria's Market, 115-4488 W Highway 16, PG. twice a week every Tuesday morning and Friday morning

We take special orders. Minimum order is one dozen of one type of bread. Red Rooster breads freeze well due to the use of natural leaven. For orders, please call 250-560-5000 or by email: monika@redroosterbakery.ca