They try to source all their grains from local Ontario farmers. Some grains such as Kamut, don’t grow well in our Ontario climate. Those are sourced from Western Canada. All their grains are from Canadian farms. The 1847 Stone Milling farm is currently in transition from conventional to organic. Their hope is to one day produce their own certified organic grains for milling.
Since the beginning, 1847 has valued balancing social responsibility with profitability and has eliminated plastic from its packaging favouring compostable bags as an alternate, remained carbon negative through 100% solar electricity and sourcing only Canadian grown grains.
1847 Stone Milling grains are always Certified Organic!
Fresh-Milled vs Bleached
Fresh milled bread flour has different properties than bleached bread flour. Bleached literally means when the flour turns from a brown colour to white. Oxygen in the air reacts with the flour to turn it white. This natural oxidation process helps develop the gluten in the flour, making the dough stretchy. If you like a light fluffy loaf add 1tbsp of vital wheat gluten per cup of fresh milled flour. If you like a denser hearty loaf use the fresh milled bread flour as is! Another major difference is the taste. The oxidation process also tends to mellow the flavours of the grains.
Why Stone Cold Milled?
By milling the entire grain at a very low temperature, all the naturally occurring vitamins, minerals and oils are retained. No need to fortify! Conventional mills superheat their grains and remove the hull before milling to increase the volume/yield and maintain a long shelf life.
1847 Stone Milling
Daily Bread – Bread Flour - 1847 Stone Milling
Perfected with professional sourdough bakers and blended for full bodied flavour and texture. Notes of cinnamon and fresh cut wheat fields will shine through in your baking. Made from a...
Daily Grind – Multi-Use - All-Purpose Flour - 1847 Stone Milling
Welcome to 1847’s riff on the all-purpose flour. Made with a blend of hard red wheat and soft red wheat to create a perfectly balanced protein level for everyday baking....
Have Your Cake & Pastry Too – Cake And Pastry Flour - 1847 Stone Milling
As light and fluffy as the Southwestern Ontario clouds from where the wheat was grown. Made from a collection of soft red winter wheat berries blended to provide a clean...
How's That Spelt - Spelt Flour - 1847 Stone Milling
This heritage grain was the predominant grain throughout Europe around the bronze age. It was originally cultivated in the Middle East and slowly spread across Europe. In those regions, it...
Red Fife Flour - 1847 Stone Milling
This heritage grain was brought from Scotland to Canada a little over 170 years ago and is said to be Canada’s oldest wheat. Up until the end of the 19th...
Rye Humour – Rye Flour - 1847 Stone Milling
This rye flour bursts with flavour and a grainy body ideally suited for bread and savory baking. Rye berries are sourced from a collection of Southwestern Ontario farmers who eagerly...
Einkorn Flour - 1847 Stone Milling
Einkorn is the original wheat. It is a very low yielding wheat variety that is able to grow in harsh, dry conditions. The firm outer hull is more resilient than...
Khorasan Flour - 1847 Stone Milling
Khorasan is an ancient grain originating in the Khorasan region of the East/Northeast regions of Persia. Khorasan trade name is Kamut. It is considered an ancient grain because it has...
Run Of The Mill – Whole Wheat Flour - 1847 Stone Milling
While all of 1847 Stone Milling flours are milled whole grain, this specialty flour is milled coarse and sifted through a large screen to produce a full body ideal for...
