The Process – from Field to Flour

Stone milling is the oldest, slowest and best method of transforming wheat grains into wholesome flour.

The stone-ground flour produced at Walk Mill begins its life when the milling wheat seed* is planted in the fields surrounding the mill. Over the following months it grows until it’s ready to harvest in late August. A combine harvester cuts the wheat, which is then taken back to the farm for the grain to be cleaned.

Now the Mill plays its part. The waters of the River Gowy flow past, turning the mill wheel. This is connected to the gears inside the mill building, which are rotated by the wheel. They reach up to the top of the building and eventually start to turn the traditional French Burr mill Stones – not forgetting the damsel, which chatters away in the centre of the top stone, ‘knocking’ the wheat into the mill stones.

As the mill stones rotate – slowly, so as to not overheat the flour – the wheat works its way to the outside edge. By the time is has reached the outside of the stones, it has been ground into flour.

This gentle and cool process preserves every good part of the grain: protein, oils and vitamins from the germ, sugars and starches from the endosperm and the tiny bits of bran. All turned into our special flour.

Since we grind only a small amount of grain at once, the fat from the germ is well distributed, helping to lengthen the shelf life of the flour – which we put at 6 months.

Finally, the flour is sifted to produce the different grades required. It’s then either bagged up, ready for sale or baked up into the wonderful breads and cakes we provide in the Miller’s Kitchen.

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* an English variety of milling wheat called ‘Hereward,’ which celebrated its 40th birthday in 2009.