Flour is a staple in most pantries. We use it for deliciously baked goods, pies, and pasties, and as a thickening agent for gravy and sauce.
So why choose Eureka Mills Flour? What sets them apart?
Eureka Mills’ journey began in 1998 as a small family business when two farmers in the Southern Cape set up a basic mill in a shed to process the wheat they grew. Their goal was to produce healthy, unbleached flour, which quickly gained popularity. Unbleached flour is naturally aged after milling, during which time it slowly oxidizes and whitens. Bleached flour, on the other hand, uses chemical treatments to manually speed up this process.
Eureka Mills are the pioneers of stoneground wheat flour in South Africa. Unlike commercial mills that use high-speed steel rollers, which generate heat that damages nutrients, Eureka Mills uses a slower process with fewer rollers and grinding stones.
Eureka Mills grind the wheat berries slowly so the wheat germ is not exposed to excessive temperatures. This helps the endosperm, bran, and germ remain in their original proportions. Heat may cause the fat from the germ to oxidize, which results in it becoming rancid. Only small amounts of wheat are ground at a time, and the fat from the germ is well distributed which also minimises spoilage. Nutritive losses due to oxygen exposure are also limited because the stoneground flour is coarser in texture, which means that important vitamins and minerals aren’t lost.
Eureka Mills uses only high-quality, locally produced wheat. The mill is based in the Southern Cape where biological farming – which employs minimal tillage – is the norm.
A no-till system in agriculture embraces the principles of sustainability in farming. This means that the soil will be used as a biological system to produce healthy crops. Healthy crops contain high density nutrients which are essential for human and livestock systems. Healthy crops reduce spraying of pesticides, herbicides, and fungicides. Chicken manure is also spread over the soil during the planting season as a means of natural fertiliser, and when the wheat is harvested, the straw that is generated as a by-product is spread out over the land and left to gently rot back into the soil. The final agricultural product of this approach conforms to the needs of modern users.
In the Southern Cape, farmers include legume pastures; canola, oats and barley in their rotation of wheat crops. These pastures contribute to higher organic matter, which is the energy source for the micro-fauna in the soil. Complimentary to the pastures, good tillage practices like no-tilling complies with fusion for healthy nutrition of people.
Stoneground flour is preferred by many bakers and natural food advocates because of its texture, its sweet and nutty flavour, and the fact that it is nutritionally superior. It also has a better baking quality than conventionally milled flour.
Eureka Mills, Easy Home Mix range brings a convenient twist to your pantry. Now you can make the perfect potbrood, vetkoek, and roosterkoek, perfect for your braai, and so convenient to take with on a camping trip!
Eureka Mills, are very selective about how they grow their wheat. While planting GMO wheat is illegal in South Africa, they go a step further by ensuring that the local farmers use only non-GMO wheat varieties. Further more, no Roundup or Glyphosates are sprayed onto the crops that are used to make Eureka Mills flour and annual tests are conducted to validate these statements, including the overall wheat quality.
Find fun and delicious recipes here
“Good nutrition comes back to agriculture and the way our foods are grown. Real Medicine must start with the patient’s diet and ultimately the nutrition on the farm.” Dr Arden Andersen
Happy Baking Friends, follow this link and see more “Behind the scenes” from Eureka Mills
Tash & Family
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