Flour has an exciting history! For a long time, white flour was the flour reserved for the genteel upper class and the rich. Bread and rolls made of white flour were expensive, since the production of flour was laborious and costly. The common folk ate loaves and unleavened bread made of dark, not completely ground flour. It was the healthier alternative. 

Freshly ground flour has the highest content of vital substances. This is why acquiring your own flour mill is an investment that benefits the health of the whole family. Wheat and rye are the most commonly known types of grain.

Rye gives power

Type 1800 is a healthy rye whole grain good for making bread with a nutty bite and plenty of vital substances such as vitamins, minerals, proteins, and unsaturated fatty acids. Rye also contains dietary fibre, important for bread or a tasty muesli cereal. Fibres clean up the intestines and keep the digestive system free of toxins.

Spelt is easy to digest

The spelt grain is enjoying increasing popularity. As far back as the Middle Ages, Hildegard von Bingen recognised the beneficial effect of spelt on the human organism. Baked goods with high spelt content stay fresh a long time and are easily digestible. The half-ripe spelt grains are called greenwheat. Greenwheat meal is often used in vegetarian cuisine for vegetable burgers and soups.

Barley and pearl barley

Barley is the oldest known type of grain. Its endosperm contains potassium, phosphorus, silicic acid, and calcium. Barley meal can be used for baking only in combination with other kinds of flour. Peeled barley grains are known as "pearl barley".

Oats are special

Oats have the highest share of high-value proteins, polyunsaturated fatty acids, and many other vitamins and minerals. It is one of the most wholesome and nutritious types of grains. Oatmeal must always be mixed with wheat meal for baking, since oats do not contain any gluten.

Last but not least, millet

The small millet grains contain magnesium, fluorine, zinc, silicic acid, and many other minerals. Millet is extremely capable of swelling and is often eaten in the form of porridge. It should only be used as an additional ingredient when baking, since like oats, it does not contain any gluten. Bread made of millet flour is particularly crispy, with a hearty flavour.