For the Eaters
Yuularaay
Why stone mill?
Stone milling allows us to retain the authenticity of how cultures around the world have milled grains for over 100,000 years, including our own Gamilaraay ancestors. Stone milling produces a much healthier product by retaining the unique nutritional profile because we mill the entire grain, including the germ and bran layer which can all of the polyunsaturated fats, vitamins, minerals, the prebiotic fibre and antioxidants. We don't add anything, we don't remove anything. Modern milling removes the bran layer and germ, milling only the carbohydrate rich endosperm; then it is "enriched" with a number of compounds to make up for all of the nutrients removed. Stone-milling not only retains the nutrition, but the unique aroma, flavour, and texture of each unique variety of grain.
Where to get your hands on our stone-milled flour?
We are very proud to be collaborating with the Native Foodways team and will be supplying their brand new bakery at The Wintergarden, 1 O'Connell Street in Sydney, with stone-milled flour. Find the Native Foodways bakery at Shop 5, Level 3 of The Wintergarden.