Wholegrain Milling Co. began with Wendy and Harry Neale using a small bench-mounted stone mill to grind organic flours on their family kitchen table in Gunnedah, NSW. That was in 1978, and over four decades the Wholegrain Milling Co has grown into one of the largest suppliers of chemical-free, organic and ancient grain flours in Australia.
They have now built a state-of-the-art modern mill that uses seven custom-built traditional stone mills and a specially designed roller. This draws on a huge variety of grains from over 100 onsite storage silos, much of the wheat now coming from their own land.
The humble bench-mounted stone mill first used by Wendy and Harry remains in occasional use, testimony to their unchanging ethos. Just as Wholegrain Milling Co. has flourished from one generation to the next, they believe the land that grows their grains must be nurtured and nourished for those who follow.
Wholegrain Milling have been pioneers in Australian stone milling in since 1978. Perfecting their processes with their own custom-designed mill stones and associated machinery.
Stone Milling delivers an unparalleled quality of flour that is bursting with flavour and rich in nutrients by allowing the germ, bran and endosperm of the wholegrain, along with its nutritional values, to be preserved, perfect for all baking needs. It is the germ that is retained during the stone milling process that produces the characteristic “nutty”, genuine flavour and aroma which are unmistakable, and highly sought after.
Wholegrain Milling Co. also uses a roller mill, specifically designed to produce premium flours at greater volumes. The roller mill creates a more refined ‘white’ flour that enables the bran and germ to be separated, leaving the endosperm portion of the kernel, which is about 80% of the volume, and is desirable as it produces a white flour that is often considered to have a milder flavour, smoother texture.
Roller milling is specifically designed to very efficiently extract as much white flour as possible from each grain, producing a very high volume, which is highly desirable, especially in the case of bread making. This form of milling produces everything from white flour to wholewheat flour and semolina. The flours produced from the roller mill are very consistent. Roller-milled flours and grain products have an almost unlimited potential for use in baking