Can Stone-Milling Fix Flour?
Can Stone-Milling Fix Flour?
We believe it can.
Industrial flour is everywhere— Even in other healthy-appearing breads. Their flour is stripped of nutrients and taste to extend shelf life.
We keep the whole grain— more whole.
Only stone-milling captures the full natural flavor and nutritional richness of whole grains. Industrial processing strips the fiber-rich bran and nutrient-filled germ out of the flour— leaving you with the starchy endosperm. By grinding the whole wheat berry, stone milling captures all three nutrient layers in the whole grain.
Then we add…nothing.
Some of those healthy-looking breads (even the ones that say “Whole”) have to add fiber and vitamins back into their stripped flour— and it doesn't have to be natural. Our Mighty Bread and Bagels are baked with 100% stone-milled flour. Never any artificials or preservatives.
Because Mighty flour is living.
Ever wonder how industrial flour can sit on a shelf for years? Or why your loaf of industrial bread can last weeks if not months? There’s nothing in it! It’s an empty starch. Our flour goes bad. And that’s good. It means it's full of living things like nutrients and missing bad things— like preservatives.
And guess what— nutrients and whole grains taste delicious! But don’t take our word for it…
