Champagne Valley Flour

The wheat milled at Champagne Valley Stonemill is grown in the foothills of the Drakensberg by the Solms and Sclanders families. We believe in only growing a crop that would be good enough for our families and our customers. Our wheat is grown using environmentally conscious modern farming methods that conserve moisture and natural organic material in the soil and is completely GMO free. Strict monitoring during the growth of the crop ensures that only the best and healthiest wheat is produced for the Mill. There is no need to bleach or include any additives to improve the flour. Our milling process is uniquely designed to produce a healthy flour for perfect baking. We know that you will enjoy the love and attention that has gone into it.

The flour produced on a stone mill contains all the natural vitamins, minerals and ballast substances and can be used for baking without further processing. By using the stone ground flour the natural contents of nutrients and flavour stand out, giving the bread a better aroma and flavour. The Stone Mill professionally and simply does the job through the optimum milling process using proven and well-known mill stones in a new sturdy design.

The heavy duty mill, aimed for industrial purposes, has gained in weight due to new and heavier bearings, a heavy shaft and a stronger frame. The adjustment of the stones has also been improved by a new adjustment gear for the fine tuning. The unique thing about the stone mills is that the grinding is done by stones, providing a finely ground flour at an optimum process. The stones are Engsko mill stones, hard, good quality and made exclusively from natural materials.Our mill stones are imported from Denmark and have been further modified by Joos Solms. We ensure that the taste, nutritional quality and baking pleasure can be found in every bag of our flour. Our range includes:

• Stoneground Wholemeal flour

• Rye Flour

• Stoneground Bread Flour

• Stoneground Brown Flour

• Stoneground Cake Flour