FAQ
Stone ground, is an ancient method for milling flour. Whole grains are gently dropped in the middle of the top stone then slowly ground down to flour as it runs between the stones. The effect of this is all portions of the grain, endosperm, bran and germ are all ground in the one process. This is different to modern milling techniques where the fractions are stripped off at different stages to create their perfect white flour.
The stone ground process is gentle on the grain. Our flour is produced slowly, retaining all the good bits. Stone grinding also preserves the germ, the most nutritious and savory part of the grain. It contains B and E group vitamins, mineral salts such as phosphorus, potassium and magnesium, fibers and antioxidants. In other words - it tastes better and is better for you.
Our grain is fully traceable right back to the paddock it came from. Grown on the fertile Canterbury Plains, on the Banks of the Waimakariri River at Riverview Farm. Riverview uses a sustainable crop rotation involving Cereals, Legumes, Brassicas and livestock. This maintains fertility and plant biodiversity.
Store flour in a cool, dry place away from sunlight. If you'd like to keep your flour longer or your house isn't always nice and cool, store it in the freezer instead. It will keep there for up to two years but is best used within a year. Even though it's frozen, you can just scoop out whatever you need. If you're making a baked good, let it come to room temperature before using for best results.
Just flour; unbleached, unfortified, glyphosate & GM free.
Refined flour will keep up to one year in the pantry under ideal conditions. Whole-grain flours are made from all three parts of the wheat or grain: germ, endosperm, and bran. This means the flour is high in fiber and nutrition, but it also means whole wheat flour will spoil faster.
Nothing, But industrially ground flour is milled using high speed rollers that heat the wheat. In this process the bran and the germ are taken away, and in doing this, important minerals, fats, fibre and vitamins are said to be eliminated.
No. We do not add folic acid to our flour- or in fact any other additives.
We typically mill each Monday to ensure that it is as fresh as possible when it arrives with you. Orders will be dispatched Mondays and Thursdays.
Christchurch is next day delivery, South Island is 2 days. North Island 2-3 days. If Rural, it may be another 3-4 days.
Yes there is delivery charge. Shipping is calculated at a 3kg base rate and then per 3kg bag after that.
South Island base rate is $10.00 for the first 3kgs and then $1.50/ 3kg bag.
South Island rural delivery base rate is $16.00 for the first 3kgs and then $1.50/ 3kg bag.
North Island base rate is $11.00 for the first 3kgs and then $2.50/ 3kg bag.
North Island rural delivery base rate is $17.00 for the first 3kgs and then $2.50/ 3kg bag.
Absolutely, we welcome local pick ups.
Yes, if you live within a 10 km radius of 242 Minchins Road, Sheffield we can deliver.
Please contact us and we will track with the courier. You will receive an order confirmation which you can also track on the Now Couriers website.
At this stage we only ship in New Zealand.
(Excluding Waiheke Island, Stewart Island and The Chatham Islands)
The prohibitive cost of shipping makes it impractical to ship here.
If your product arrives damaged or you believe it to be faulty, please contact us at marty@minchinsmilling.co.nz “attn: returns” and we will get back to you as quickly as possible.