|Packaged Grain #124211 - Kibbled Dinkel / Spelt* (25 kg)||$157.50||$157.50||remove|
|plus delivery or courier costs
View courier charges
Order Flour, Grains and Cereals
Demeter and BioGro Certified product range
Browse our selection and create your order, submit it. After you have sent us an order, we will send an email back to you with the invoice attached including the courier charges! If you don't get a response during the next 2 days after ordering, please ask what happened. (Sometimes emails don't arrive or your submission landed in the junk box). Orders should be submitted before 10 am on Monday mornings, to be sure that they leave the next day (note: payments (best internet transfers) have to be made promptly).
Our delivery days to Christchurch are fortnightly, Courier dispatching days Tuesdays and Thursday (during the holidays we do less trips to town, so there will be delivery delays).
Courier charges and information
Courier charges will be included on your invoice:
$ 8.00 delivery surcharge to places between Scargill and Christchurch town
$ 8.00 per 2kg grain and kibbled products (not flakes) nationwide (not rural areas)
$11.00 per 5kg nationwide (not rural areas)
$12.00 per 25kg local areas around Christchurch (eg. Rolleston), Christchurch RD deliveries take only 15 kg and require a rural ticket on top.
$15.50 per 15 kg nationwide (not rural areas)
$19.50 per 25kg nationwide (not rural areas)
plus $8.00 per pack for rural deliveries, max weight 15 kg! You may be able to avoid RD charges by collecting your delivery from one of the courier drop off points http://www.posthaste.co.nz/contact_us.html near you (please write the full address of the drop off point in your order).
Note: Since we live 40 km away from a courier drop off point, we aim to reduce our environmental impact by making sure that the vehicle taking couriers is reasonably full. As a result your order may have to wait a bit for the next courier run. Our main courier days are Tuesday and Fridays
Orders of more than 150 kg can be sent by freight (price depends on weight and destination).
All wheat products are BioGro certified.
Wheat is one of the oldest and nowadays most important cultivated food plants. Wheat like all the seven grains is a member of the grass family. It prefers good fertility levels and sufficient moisture throughout the growing season.
Wheat is mostly used for baking bread and cakes. There are 3 main types of wheat – so called biscuit wheat with a lower protein content ideal for cakes and pastries, Durum wheat, a very hard variety for making pasta, and hard or bread wheats with high protein levels and good baking characteristics. Milmore Downs grows hard wheat varieties with excellent baking strength and the Biodynamic methods used enhance the quality still further. Our wholemeal flour is very finely milled in Zentrofan mills. The white wheat flour is carefully milled with a stone mill and sieved.
Wholemeal Flour, Zentrofan milled (2 kg)
Wholemeal Flour, Zentrofan milled (5 kg)
Wholemeal Flour, Zentrofan milled (10 kg)
Wholemeal Flour, Zentrofan milled (15 kg)
Wholemeal Flour, Zentrofan milled (20 kg)
Wholemeal Flour, Zentrofan milled (25 kg)
White Wheat Flour with a touch of bran
White Wheat Flour (2 kg)
White Wheat Flour (5 kg)
White Wheat Flour (10 kg)
Mushroom growers can use Wheat Semolina and Wheat Bran for their substrate!
Wheat Semolina (2kg)
Wheat Semolina (5kg)
Wheat Semolina (10 kg)
Wheat Bran (2kg)
Wheat Bran 5 kg
Wheat Bran (10 kg)
Wheat Flakes (2 kg)
Wheat Flakes (5 kg)
Wheat Flakes (10 kg)
Wheat Flakes (15 kg)
Wheat Flakes (20 kg)
Wheat Flakes (25 kg)
Whole Wheat (25 kg)
Kibbled Wheat (2 kg)
Kibbled Wheat (5 kg)
Kibbled Wheat (10 kg)
Kibbled Wheat (15 kg)
Kibbled Wheat (20 kg)
Kibbled Wheat (25 kg)
All spelt/Dinkel products are BioGro and Demeter* certified.
Dinkel (triticum spelta) has been grown on the farm for some 15 years, in fact Milmore Downs pioneered this crop and its demanding processing requirements. The old variety used ensures excellent quality. Dinkel is an ancient grain, related to wheat. It was previously widely grown in Europe but due to its low yield and difficult growing characteristics it has mostly been replaced by modern wheat. Although Dinkel contains as much gluten as wheat its gluten (protein) molecule has a different composition which is why many people who are allergic to wheat can eat Dinkel. If you have a wheat allergy though you may or may not be able to eat Dinkel. Just try a small amount first.
Dinkel flour is a wonderful easily digestible product having a pleasant nutty taste. It can be used for bread but also for the full range of baking (cakes and biscuits, scones, pizza base ...) in exactly the same way as ordinary wheat flour though the bread dough may take longer to rise.
Dinkel/Spelt White Flour with a Touch of Bran
Dinkel/Spelt Flour White* (2kg)
Dinkel/Spelt Flour White* (5kg)
Dinkel/Spelt Flour White* (10 kg)
White Dinkel/Spelt Flour* (15 kg)
White Dinkel/Spelt Flour* (20 kg)
White Dinkel/Spelt Flour* (25 kg)
Dinkel/Spelt Wholemeal Flour
Dinkel / Spelt Flour Wholemeal* (2 kg)
Dinkel / Spelt Flour Wholemeal* (5 kg)
Dinkel / Spelt Flour Wholemeal* (10 kg)
Dinkel / Spelt Flour Wholemeal* (15 kg)
Dinkel / Spelt Flour Wholemeal* (25 kg)
Dinkel / Spelt Flakes (2 kg bag)
Dinkel / Spelt Flakes (5 kg bag)
Dinkel / Spelt Flakes (10 kg bag)
Dinkel / Spelt Flakes (15 kg sack)
Dinkel / Spelt Flakes (20 kg sack)
Dinkel / Spelt Flakes (25 kg sack)
Hulled (whole) Dinkel / Spelt* (2 kg)
Hulled (whole) Dinkel / Spelt* (5 kg)
Hulled (whole) Dinkel / Spelt* (10 kg)
Hulled (whole) Dinkel / Spelt* (15 kg)
Hulled (whole) Dinkel / Spelt* (20 kg)
Hulled (whole) Dinkel / Spelt* (25 kg)
Kibbled Dinkel / Spelt (2 kg)
Kibbled Dinkel / Spelt* (5 kg)
Kibbled Dinkel / Spelt* (10 kg)
Kibbled Dinkel / Spelt* (15 kg)
Kibbled Dinkel / Spelt* (20 kg)
Kibbled Dinkel / Spelt* (25 kg)
Rye grows much better in cooler and drier regions than wheat, and also performs well on sandy soils. Rye is a 'light' germinator needing to be sown shallowly into a well prepared seed bed. Compaction or wet feet have a severe effect on rye and yields can slump dramatically if such conditions arise. It is wind pollinated to a substantial degree. This allows the introduction of outside lines which become 'integrated' over subsequent generations – the rye variety on Milmore Downs has developed over 30 years from four main seed sources.
Our rye is popular because it bakes well (typically falling number values are high). However, the baking qualities of rye flour are fundamentally different to those of wheat. This is due to the enzyme constituents - rye flour has amylum destructive amylases which hinders raising and therefore it needs to be baked using sour dough as the raising agent. Pumpernickel, made solely from rye flour and kibbled rye is a well known type of rye bread, but very often rye is mixed into bread made with other grains.
Our rye flour is a wholemeal flour and milled in Zentrofan mills which produced a very finely milled wholemeal flour. Learn more about our grain processing.
Rye Flour* (2 kg)
Rye Flour* (5 kg)
Rye Flour* (10 kg)
Barley is one of the oldest domesticated crops having been first recorded in cultivation in prehistoric times. The grain is covered by an outer seed coat that covers the bran layer, a large starchy endosperm, and an oil-containing germ. The hull and bran are removed by a process called pearling. Once pearled it can be further processed to flour, semolina or flakes.
Barley flakes are ideal ingredients for mueslis – or even an excellent replacement for oat flakes – they are sweeter with a lower fat content. Try making 'granola' - lightly toast with a few raisins, a drizzle of honey, sunflower or pumpkin seeds and perhaps some nuts.
Barley Flour* (2 kg)
Barley Flour* (5 kg)
Barley Flour* (10 kg)
Barley Flour* (15 kg)
Barley Flour* (20 kg)
Barley Flour* (25 kg)
Barley Flakes* (2 kg)
Barley Flakes* (5 kg)
Barley Flakes* (10 kg)
Barley Flakes* (15 kg)
Barley Flakes* (20 kg)
Barley Flakes* (25 kg)
You can use whole barley for sprouting for human consumption.
Apart from that you use is for feeding chooks and other animals.