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Ever
since the original Great Harvest opened in 1976, our breads have
been
made with freshly ground whole grain wheat flour. Why?
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First
of all, it tastes better.
Just as a cup of coffee tastes better when the beans are
freshly ground, our bread tastes fresher, fuller, and more
"wheaty" because we grind the wheat kernels
fresh every day.
Secondly,
it's better for you.
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The
minute you crush a wheat kernel it starts to lose it's
nutrients, so
the sooner fresh ground flour is used to bake your bread
the more
nutritious it will be. Most of us don't know
when the flour in a store-bought
loaf was ground, but you can always know that the flour in
your Great Harvest loaf is fresh, because we stone-grind
it right here in our bakery every day..
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The
WHOLE Grain Difference
Further, when we grind our wheat, we grind the whole wheat
kernel. In fact, our flour is nothing more than
that entire wheat kernel, coarsely stone-ground.
That includes the fiber-rich bran, and the nutrient-rich
wheat germ. When whole grains are
refined to make white flour, the bran and the germ, and
all of their beneficial nutrients, antioxidants, and
disease-fighting properties are removed.
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Why
stone milling is “WAY COOL”…….
Here’s the choice we modern millers face: to use
an old-fashioned stone mill, or a modern steel mill.
Not surprisingly, modern mills are designed to process the
grain more quickly, but in the process, the steel blades
heat up. This heat transfers to the wheat
during this fragile state, which is damaging to its
nutritional value. “Stone” milling is a
slower and, therefore, cooler process, preserving
more nutritional value.
Simply
adding fresh ground whole wheat to your diets is an easy
and delicious way to load up on fiber, protein,
antioxidant nutrients, vitamins, minerals and essential
plant fats and oils.
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