Stone ground flours contribute greatly to both the taste and nutrition of our breads:

• They include the whole grain: Bran, Germ, and Endosperm – The bran may be added back to some industrially milled flours but the germ is left out. Germ contains B vitamins, minerals, proteins and healthy fats.
• Stone milling retains the nutrients and flavor, while Industrial milling uses rollers which heat up the flour, killing most of the vitamins and can cause the oils in the grain to turn rancid.