Champagne Valley Stonemill

“The wheat milled at Champagne Valley Stonemill is grown in the foothills of the Drakensberg by the Solms and Sclanders families. We are the largest Stonemill in the country. Our wheat is grown using environmentally conscious modern farming methods that conserve moisture and natural organic material in the soil and is completely GMO free.”
— Champagne Valley Stone-ground Flour

Strict monitoring during the growth of the crop ensures that only the best and healthiest wheat is produced for the Mill. This is the only way to ensure that the flour has real flavour, integrity and nutritional value. There is no need to bleach or include any additives to improve the flour. Our milling process is uniquely designed to produce a healthy flour for perfect baking. We know that you will enjoy the love and attention that has gone into it.

WHY CHAMPAGNE VALLEY STONEMILL FLOUR?

As a result of the farmer/miller relationship, the mill is assured of receiving only B1 grade wheat, which is the top grade available, and that this wheat has been grown according to sustainable and good farming practices (e.g. no-till farming).

We also have certification that the wheat used is 100% GMO free. We do not blend any wheat - a lot of commercial mills purchase flour from different sources and of different grades/quality and mix (blend) this together to increase profit margins - we do not do this as we have an "internal" supply of wheat. Besides using only the top quality, GMO free wheat, the stone-ground flour has the following benefits over commercially roller-ground flour. We use a combination of roller and stone-ground milling in this process.

Many of the health benefits of stone-ground flour come from the milling process itself. The stones used stay cold, unlike industrial mills that effectively burn some important nutrients in the milling process. Wheat germ contains high levels of vitamin E, which has been suggested as a cure for many diseases. The nutritional value of flour that has been stone-ground is high, as digestibility is increased through this process.

Jackie CameronComment