Why We Stone Grind and Roller Mill

The desire to create a healthier, more natural flour lead to Wendy and Harry Neale stone-grinding organic flours at their family’s kitchen table, over 40 years ago, in Gunnedah, NSW, with a small bench-mounted stone mill.

Since then we’ve milled some of Australia’s most exceptional organic and sustainable flours using our stone and roller mills, at the wholegrain milling co. headquarters in Gunnedah, NSW.

Why Stone Ground?

For over 40 years wholegrain milling co. Have become synonymous as Australian pioneers in stone milling, perfecting the process through a custom-designed and built mill stone and machinery. This process delivers an unparalleled quality of flour that is bursting with flavour and rich in nutrients. Essentially the process allows for 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, perfect for all your baking needs. It is the germ that is retained during the stone milling process that produces the characteristic “nutty”, genuine flavour and aroma which are unmistakable, and highly sought after.

Stone-milled products are suitable for all baking needs, including pastas, cakes and biscuits, and especially artisan breads.

Why Roller Milled?

Wholegrain Milling Co. Also, now features a roller mill, specifically designed to produce premium flours at greater volumes. The roller mill creates a more refined ‘white’ flour that enables the bran and germ to be separated, leaving the endosperm portion of the kernel, which is about 80% of the volume, and is desirable as it produces a white flour that is often considered to have a milder flavour, smoother texture.

Roller milling is specifically designed to very efficiently extract as much white flour as possible from each grain, producing a very high volume, which is highly desirable, especially in the case of bread making. This form of milling produces everything from white flour to wholewheat flour and semolina. The flours produced from the roller mill will be very consistent. Roller-milled flours and grain products have an almost unlimited potential for use throughout all baking needs.