The Minchins Milling story

Fourth generation Canterbury farmer, Marty Skurr felt dissatisfied and frustrated by the New Zealand grain economy and after a chance encounter with a New Zealand baking legend, the idea of stone milling locally grown wheat was born to add some value to the high-quality grain.

In 2019 two smaller stone mills were purchased to trial flour milling and in 2021, Marty and his wife Georgina made the decision to go big.

 

Parts were ordered from around the world including some 1500mm mill stones from Europe which took 14 months to arrive. A potato shed was repurposed, given a power upgrade and the construction of the current mill began in August 2022.

 

In 2023 the new mill was complete after some hard graft and help from skilled local Engineers. The Mill can produce a high-quality flour at an efficient rate meeting demand for bakeries as well as online customers.

 

The grain 

We mill Canterbury grown hard red wheat which is a high-protein variety ideal for baking. It is known for its nutty, hearty flavour and its ability to develop a strong gluten structure, which gives bread excellent rise and volume. 

The Canterbury region has a reputation for producing great grain due to the climate and soil- cool winters combined with dry NW winds reduce the need for excess input to manage pests and disease.

Our wheat grain has not been bleached or fortified and is GM free.

For us, it all starts with the land which is used in the most sensible way to yield the highest quality crops while looking after the soil. Having a diverse crop rotation involving cereals, grasses, legumes and livestock are key to keep the soil nourished and balanced.

Healthy soil = great grain.

 

Stone ground vs refined- the difference

Wheat grain is made up of three parts- bran, endosperm and wheat germ. 

Standard flour (supermarket flour) is almost exclusively endosperm. The milling technique strips/ refines the grain to produce a perfect white flour.

Stone ground flour retains all three parts of the grain- endosperm, germ and bran resulting in a more nutritious, wholesome and flavoursome flour.

 

 

The benefits of stone ground flour

The bran is the outer coating of the grain and is an excellent source of dietary fibre which supports gut health, regulates blood sugar levels and helps to reduce total cholesterol levels. It contains B vitamins- thiamine (B1), riboflavin (B2), and niacin (B3) and is rich in essential minerals such as magnesium, phosphorus, iron, zinc, and manganese and contains a decent amount of plant-based protein. It includes antioxidants like phenolic compounds and carotenoids, and other beneficial substances like arabinoxylans and phytic acid.

The endosperm provides carbohydrates (starch) and protein, with small amounts of some B vitamins and minerals like iron. While the endosperm is the largest part of the wheat kernel, its nutritional contribution is limited. The main benefit of the endosperm is its role as an energy source due to its high carbohydrate content.

The germ of the grain is the part that develops into a plant. It is the seed embryo and is the most nutritious and savoury part of the grain. Wheat germ is rich in vitamins, minerals, fibre and antioxidants including vitamin E, which protects cells from damage and supports the immune system. The fibre and healthy fats from wheat germ contribute to heart health by managing cholesterol and blood pressure.

Not only do you get all of these health benefits, but the stoneground process results in a more robust and complex flavour profile, particularly noticeable in rustic breads and baked goods, which is unmatched by more refined flours.

 

NZ Grown

We are proud to have The NZ Grown Grains Certification Trademark. It identifies consumer products made from grains that have been harvested on New Zealand farms. The trademark, which is owned by FAR, became available under license from 1 July, 2025.

The NZ Grown Grains Certification Trademark can be applied to grains, baking products, flour, beverages, animal feeds, oils and any other products that can be clearly traced back to New Zealand growers. It was developed to promote the use of New Zealand grown grains through consumer awareness and transparency of provenance. Many products already use NZ Grown Grains but until the launch of the trademark in 2025, had no recognised way of showing this. The NZ Grown Grains Certification Trademark clearly distinguishes these products in the marketplace.

The initiative is part of a wider industry campaign which has been underway for about five years, to make New Zealand more self-sufficient in the growing of milling wheat, used to make bread. Despite the arable industry’s reputation for quality product, at least three-quarters of the bread sold in New Zealand is made from imported grain, primarily from Australia.  

Keep an eye out for the NZ Grown Grains logo and support our New Zealand farmers.

Jennifer Yee Collinson is a Food Scientist and Dietitian, food writer, sourdough baker, and self-confessed flour nerd. Read her story about her dreams for a NZ grain economy here.