When it comes to milling, we love being OLD-FASHIONED
Grain cultivation and processing has become a large-scale industrial process and we forget how time-consuming, and elaborate this process used to be, before the age of industrialization. The grain had to be planted, nurtured, harvested by hand, stored away for the winter, and then milled into flour.
Two stones were used to mill the grain. Over generations this technique was refined, stones were carved, and sieves were added, utilizing an old technique for our modern needs. Unfortunately, this was not enough for the food industry, they needed mills that were faster, and larger, to make the process more profitable, hammer mills met all those requirements. Unfortunately, the use of high-speed force creates heat, which destroys essential nutrients. Another trick, the industry uses to maximize its profits is the removal of the wheat germ which is the most nutritional part of the grain, to give the flour a longer shelf life.
We keep to the slow and gentle way, our hand-crafted Austrian stone mill grinds the grain at a slower speed, leaving the flour unheated and therefore unharmed, with a high nutritional profile. It is then packed straight away, not adding preservatives or other substances, as they do not belong there!

Fascination Ancient Grains
Let's talk a bit more about what we are well known for; Ancient Grains.
Let us introduce them to you, one by one...
Einkorn
It all started around 10 000 BC, with the first grain ever domesticated: Einkorn. The term einkorn is derived from the German language meaning “single grain”, which has been given to this grain, due to its low yield.
Einkorn grew wild in the Fertile Crescent hundreds of thousands of years ago. The first bread was made with einkorn, and it was Ötzi the Iceman’s last meal. It was the seed planted by the first farmers during the Neolithic Revolution. Einkorn moved toward extinction during the Bronze Age.
Looking at its health benefits, Einkorn contains more protein and antioxidants, and fewer carbohydrates than modern wheat. It has the lowest gluten content, out of all the hulled wheat.
Einkorn contains only 14 chromosomes, whereas modern wheat contains 42. It does not have the D chromosome, which seems to relate to wheat intolerance.
Spelt
Spelt was the first grain we started importing from Europe.
In Germany, it is widely used and well-known for its health benefits.
Spelt owes a lot of its fame to Saint Hildegard von Bingen, a German Benedictine abbess and polymath active as a writer, composer, philosopher, mystic, visionary, and a medical writer and practitioner during the High Middle Ages.
Saint Hildegard wrote: “Spelt provides its consumer with good flesh, good blood and confers a cheerful disposition”.
Modern research has proven St. Hildegard right about spelt’s high nutritional value, even though she arrived at her conclusions without the benefit of our modern laboratories. Spelt is a good source of vitamins, in particular the B Complex. B Vitamins help control the metabolism of carbohydrates, proteins and fats. Spelt contains more Vitamin B-1 (Thiamine), pantothenic acid and niacin than wheat, with comparable levels of B-12 (Riboflavin).
Spelt has a wonderful nutty flavour and its good baking properties make it an excellent alternative to wheat in almost any recipe.
Emmer
Emmer (Einkorn’s next relative) is, unfortunately, the most unknown and underrated member of the ancient grain family.
It developed as a natural cross between Einkorn and goat grass. Where modern wheat has 42 chromosomes, Emmer only has 28. During the Neolithic Age, emmer could be found as the main grain in almost every settlement in the Near East.
Emmer was a nutritious daily staple of the ancient Romans and is referred to by some as “The Pharaoh’s Wheat” as it was found in the tombs of ancient Egypt.
Just like Einkorn, Emmer contains lower gluten and higher protein levels but in addition, it is also very rich in fibre. Particularly noteworthy is the high content of zinc, magnesium and carotenoids.
When it comes to pasta, Emmer is one of our favourite grains. It is the grandmother of durum, and like durum makes excellent pasta with a perfect al dente bite, and a fine, nutty aroma.
Emmer grain, also known as Farro, can be prepared like brown rice and cooked in 50-60 minutes (or can be soaked overnight to reduce the cooking time). It makes a fabulous pilaf, grain salad, risotto, addition to soup, or sprouted for bread and salads.
Khorasan
Khorasan (Kamut) Kamut - the sacred grain of the Pharaohs - was one of the most important grains in ancient Egypt. Sadly, it had almost fallen into oblivion until it was rediscovered in 1949 when Earl Dedman, a US Airman stationed in Portugal, received some unusual-looking grain from a man who claimed to have taken it from a tomb in Egypt.
Kamut quickly gained popularity, thanks to its high nutritional content and unique flavour. It contains more protein and significantly more unsaturated fatty acids and magnesium than ordinary wheat.
What is special, however, is the high content of selenium, which is especially essential for people following a plant-based diet. Kamut has a very mild and slightly nutty flavour. It is the ideal grain for baking bread or cakes. Use cooked Kamut grains in salads, stews, as a base for grain bowls, or cracked for porridge.