Stone Ground Flours

Over the years, Mountain Path has become well known for its high quality organic flours. What makes Stone Ground Flour superior to commercial flours? Conventional mills remove the bran and germ from the grain before milling. Heat generated by high capacity steel mills would otherwise promote rancidity in the flour, which would then quickly deteriorate when packaged.

By contrast, at Mountain Path we grind the whole grains in our 30 inch stone mill which maintains a cool temperature, never exceeding 110°F. Stone milling preserves the vital germ found within the kernel, and evenly distributes the nutrient throughout the flour in order to prevent rancidity. Our 100% Whole Grain flours are double milled to reduce the size of the bran particles and ensure a consistently fine product from which nothing has been removed. Since no essential nutrients are removed, there is no need to “enrich” the flour, and of course there are no additives.

Our White or Light flours are either double milled or single milled, then passed through an extremely fine sifter which removes coarser material called shorts and results in a nearly white product; the presence of wheat germ in the flour provides an off-white tint to the bread flour, which makes it a distinctively stone-ground product. The same method is used to produce our Light Spelt flour. No conventional flours are produced at Mountain Path.