At True Grain, we remain committed to the time honoured method of freshly crafting pure, natural, stone ground, organic grain products; the way nature intended:
- Pure – we seek non-hybridized heritage and ancient grains like Red Fife, Einkorn, Emmer, Spelt, Khorasan, & Rye
- Natural – we mill on natural stones and do not add conditioners or preservatives
- Stone Ground – we grind slowly and at low temperatures to maintain the integrity & nutrients of the grain
- Organic – we value organic farming methods which foster healthy communities
The True Grain Mill Process
What are the benefits of stone milling?
At True Grain, we found three more advantages of milling grain ourselves that were more important.; Food Security (and Food Miles), hybridization of wheat, and commercial milling practices of white flour.
Food Security (and Food Miles)
When people think about grain in Canada, they think of the prairies. No doubt, Canadian prairie farmers are some of the most talented and dedicated in the world. But it’s still a long way from BC. Since we started sourcing all of or organic grain from BC farms, we estimate we’ve reduced our greenhouse gas emissions related to inbound transportation of flour and grain, by a whopping 68%. That’s an annual net reduction of 11 Metric tonnes of CO2.
One aspect of a sustainable food system is agricultural diversity. We’ve purchased BC organic grain from farmers on Vancouver Island, the North Okanagan, the Kootenays, and the Peace River Valley.
Buying local organic grain allows us to encourage organic farmers to grow more ancient grains and heritage wheat, instead of the more-of-the-same choice of modern wheat. It allows farmers to increase their knowledge and experience growing these more challenging varieties, and it means a more varied, more nutritious diet for all of us.
Modern Wheat Hybridization
Commercial Milling Practices of White Flour
- It must be ground fine and bran must be removed to a threshold of under 149 microns.
- It must be enriched with thiamine, riboflavin, niacin, folic acid and iron. In most cases, the enriched minerals are outlined on the label, but not required by the legislation. These requirements are not applicable to sifted grains such as spelt, emmer or red fife, but it is for modern wheat.
In addition, the law allows manufactures to add a host of additives, none of which are required to be named on the ingredient label. If you dare, read the full list here.
These additives are used to preserve the flour, make it look more appetizing, and make it perform better by enhancing gluten development and baking properties. Some of these additives have been the cause of controversy, such as azodicarbonamide, a chemical used as whitening agent in flour.
At True Grain Bread, we don’t think this should be in our food, so we either mill our own grain or buy organic wheat that we have steel milled into unbleached, untreated white flour.
True Grain tip:
- Look for flour labelled as “unbleached”. That takes care of the chlorines and bleaching agents.
- Organic flour typically has less added to it than conventional flour, (but not necessarily)
- Ask questions of the manufacturer for a list of exactly what is in it.
- Seek out small scale producers or retailer who sell sifted wheat instead of flour or flour that declares untreated and unbleached