Sustainable Stoneground Wholewheat Heritage Flour 5KG
Wholegrain Milling
Gross Weight: 5.05kg
Sustainable Heritage Flour is a stone ground wholemeal flour, containing the endosperm, bran and germ. This flour has a unique flavour and excellent baking properties. Wholegrain Milling's heritage wheat is the same wheat that was bred and grown before the 1960's, when today's modern wheats were introduced.
ASP Certified sustainable flours are made from grains grown using farming techniques that support soil improvement, use natural inputs and promote the long-term sustainability of the environment. They are ideal for people that may be looking as a more affordable alternative to certified organic products who care about their food, their health and their environment.
No GMO. Unbleached & chemical free. ASP Certified sustainable.
What does ASP Certified Sustainable mean?
ASP Certified Sustainable products are fully traceable products with no nasties added. All the products are tested to be residue free, GMO free, high quality and nutrient dense. Certified sustainable farmers manage their land in an environmentally friendly way, sequestering carbon, building diversity, enriching the soil and provide an overall nutritionally superior product for you.
Do you want to know more about about Heritage Wheat?
Wholegrain Milling has pioneered the way forward with the reestablishment of older wheat varieties that were previously lost to the modern farming system. Together we want to regenerate wheat varieties that do not contain the modern Mexican Dwarf gene which has changed the production of wheat worldwide and bring these products to our customers. These older varieties are not bred in a laboratory and their regional characteristics that target taste, flavour and baking performance opposed to high yields.
The baking results are remarkable with bakers and bread lovers now having access to wheat flour that has a distinctive taste and superior baking properties not found in modern wheat flour.
This video outlines the ASP certified historical wheat program and its intention of “re-igniting nutritional value as the priority for Australian agriculture”.
Store in an airtight container in the fridge to maintain optimum freshness.
HOW TO USE
Sustainable stoneground wholemeal heritage flour is an all-purpose flour suitable for most everyday cooking needs. It is important to remember that wholemeal flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making.
You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorption takes place.
To increase lightness of baked goods, it is not uncommon to mix this flour with white plain flour or white spelt flour.
It is ideal for baking breads, muffins, cakes and contains approximately 13% protein.
It is ideal for baking bread and bread rolls where the protein content will help the bread and rolls hold their shape.
GROWING & PROCESSING
Sustainably grown hertiage whole wheat is stoneground into flour at Wholegrain Milling in Gunnedah, regional NSW. Stone-milling allows the grain to pass through the mill slowly and at cooler temperatures allowing the germ, bran and endosperm of the wholegrain, along with its nutritional values, to be preserved. It is perfect for all your baking needs.
Wholegrain Milling's mission is to provide chemical free flour, milled from sustainably grown grain, traceable back to the farm. Certified sustainable farmers use regenerative farming methods to promote healthy soils and improve the environment.
Independent emissions calculations on the sustainable wheat farming show 75% less Green House Gas emissions than conventional wheat farming.
To comply with the Australian Food Standards (FSANZ) Australian flour millers are required to add folic acid (a form of the B vitamin folate) to wheat flour for bread making purposes. This flour has been fortified with Thiamine (<0.1%) & Folic Acid (<0.1%).
INGREDIENTS
Sustainable Wheat, Folic Acid, Thiamine.
Sustainable Heritage Flour is a stone ground wholemeal flour, containing the endosperm, bran and germ. This flour has a unique flavour and excellent baking properties. Wholegrain Milling's heritage wheat is the same wheat that was bred and grown before the 1960's, when today's modern wheats were introduced.
ASP Certified sustainable flours are made from grains grown using farming techniques that support soil improvement, use natural inputs and promote the long-term sustainability of the environment. They are ideal for people that may be looking as a more affordable alternative to certified organic products who care about their food, their health and their environment.
No GMO. Unbleached & chemical free. ASP Certified sustainable.
What does ASP Certified Sustainable mean?
ASP Certified Sustainable products are fully traceable products with no nasties added. All the products are tested to be residue free, GMO free, high quality and nutrient dense. Certified sustainable farmers manage their land in an environmentally friendly way, sequestering carbon, building diversity, enriching the soil and provide an overall nutritionally superior product for you.
Do you want to know more about about Heritage Wheat?
Wholegrain Milling has pioneered the way forward with the reestablishment of older wheat varieties that were previously lost to the modern farming system. Together we want to regenerate wheat varieties that do not contain the modern Mexican Dwarf gene which has changed the production of wheat worldwide and bring these products to our customers. These older varieties are not bred in a laboratory and their regional characteristics that target taste, flavour and baking performance opposed to high yields.
The baking results are remarkable with bakers and bread lovers now having access to wheat flour that has a distinctive taste and superior baking properties not found in modern wheat flour.
This video outlines the ASP certified historical wheat program and its intention of “re-igniting nutritional value as the priority for Australian agriculture”.
Store in an airtight container in the fridge to maintain optimum freshness.
HOW TO USE
Sustainable stoneground wholemeal heritage flour is an all-purpose flour suitable for most everyday cooking needs. It is important to remember that wholemeal flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making.
You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorption takes place.
To increase lightness of baked goods, it is not uncommon to mix this flour with white plain flour or white spelt flour.
It is ideal for baking breads, muffins, cakes and contains approximately 13% protein.
It is ideal for baking bread and bread rolls where the protein content will help the bread and rolls hold their shape.
GROWING & PROCESSING
Sustainably grown hertiage whole wheat is stoneground into flour at Wholegrain Milling in Gunnedah, regional NSW. Stone-milling allows the grain to pass through the mill slowly and at cooler temperatures allowing the germ, bran and endosperm of the wholegrain, along with its nutritional values, to be preserved. It is perfect for all your baking needs.
Wholegrain Milling's mission is to provide chemical free flour, milled from sustainably grown grain, traceable back to the farm. Certified sustainable farmers use regenerative farming methods to promote healthy soils and improve the environment.
Independent emissions calculations on the sustainable wheat farming show 75% less Green House Gas emissions than conventional wheat farming.
To comply with the Australian Food Standards (FSANZ) Australian flour millers are required to add folic acid (a form of the B vitamin folate) to wheat flour for bread making purposes. This flour has been fortified with Thiamine (<0.1%) & Folic Acid (<0.1%).
INGREDIENTS
Sustainable Wheat, Folic Acid, Thiamine.
