Why Stone-Ground?

The milling processes at Butte Creek Mill retain the original healthful qualities of the grains and our products taste richer because of how we mill the grains.

The flavor and nutrition are as good as they can get! The slow turning of the stone wheels never get hot enough to affect the germ which holds most of the nutrition. The new methods are fast, but the old ways are the most nutritious.

"Ordinary" flours, and the breads that are made from them, have to be enriched because the germ has been removed and the commercial milling processes are hot enough to remove the nutritious qualities of the grains. That's why the government requires the ordinary flours to be enriched.

As grain is ground on the high water powered stones, the abrasive action of the stones blend the germ which has the major portion of the nutritional values. All the bran remains in the flour as the important fiber is still present so you won't have to take fiber pills and drinks. Stone grinding protects the nutrients and thoroughly blends the entire grain.

You will taste the difference!