About the Processing

Flour

The flour is processed in a Zentrofan mill especially developed to mill grain in such a way as to retain all the qualities of the Biodynamic grains. It has a natural basalt stone cylinder against which the grain is carried by a current of air so it is milled much cooler than in conventional stone mills. All the goodness of the grain is retained and the minerals in the finely ground bran are more available which is reflected in the sweetness of the flour. The process yields flour which is drier than usual and that gives it a longer shelf life though freshly ground flour still gives the best results for bread and baking.

What is meant by Biodynamic grain quality? Increasing concern is being felt today about the quality of food due to falling nutritional values and increasing toxic residue levels. The Biodynamic method addresses these issues as it includes the use of special preparations which aid the formation of an active humus build-up and hence lasting soil fertility without the use of synthetic chemicals. The results are seen in enhanced grain quality – such as baking score, storage life, etc.

Kibbled Grains

Kibbled grain is processed from whole grains by simply slicing the kernals into about three irregular bits. This is achieved with a machine that looks a bit like a flour mill, but instead of stones it has two vertical round metal plates – one stationary and the other rotating. These plates have ridges on them which slice the grain as it is fed between them. Kibbled grain is a wonderful addition to bread, especially to bread made from finely ground flour such as is produced by the zentrofan mill as it gives additional texture to the loaves. Wheat, dinkel and rye are kibbled on the farm and Barley semolina (finely kibbled pearl barley) is also produced.

Flakes

Another processing possibility is to flatten grain between rollers that are rotating in opposite directions. Of course the right moisture content is essential since if rolled straight from the silo at something less than 14% moisture they just shatter. The fat content also plays a part making oat flake production another story again. Large even flakes need care to produce, but what a treat they are in granola, lightly roasted with dried fruit and honey.