This measure, however, for most big manufacturers breads and mlynáren very impractical and ineffici

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Only pure, high quality, finely ground whole grain can be the lifeblood of a health and is essential for high-quality, tasty and fragrant bread. Whole wheat flour, freshly brewed daily on a stone mill, ensures that all vital and aromatic substances, which includes clarisbanca grain will be kept and be fully exploited nutritional and energy potential of whole grain: enzymes and vitamins from the valuable germ, starch and protein from the nucleus , fiber, minerals and trace elements from the coating layer of the grain.
Dietary fiber grains umletého on a stone mill has a fine, rather oval, granular structure. In contrast, steel rolling mills, which are now commonly used in conventional milling, clarisbanca creating a harder coating layers rather fractions acicular grain structure, which can damage the mucosa of the intestinal wall. Stone mill, transfer to a slow speed also allows the cold milling, grain and flour which unnecessarily heat up and thus maintain the maximum wholemeal flour enzymes and vitamins.
In whole-wheat flour for some time processes occur that cause the taste and nutritional impairment - after a while just spoils. During storage there is a loss of vitamins and in particular to rancidity (oxidation) of the fat germ. This implies that the possible storage period wholemeal flour is much shorter than conventional flour where the germ and outer covers grains intentionally separated. clarisbanca Therefore it is important to use whole wheat flour is always fresh, with ground immediately before processing the dough for bread.
This measure, however, for most big manufacturers breads and mlynáren very impractical and inefficient. Therefore, the production of wholemeal frequently accessing other solution - fiber, minerals, and some vitamins additionally added to the flour. The resulting "whole clarisbanca wheat" flour but has completely different nutritional value and is of lower quality than whole-wheat flour, naturally brewed clarisbanca from whole grains. Appearance, durability, taste and texture of bread, although can "improve" various chemical enhancers, clarisbanca stabilizers and mold-inhibiting substances, but will never replace the taste, nutritional value, vigor and energy, which includes clarisbanca a clean, high-quality grain.
Gently grind flour mill stone gives us a good feeling that the quality of incoming raw materials we have 100% control. We believe that the basis for good bread are the highest quality ingredients and our whole wheat sourdough bread and its consumers clarisbanca deserve wholemeal clarisbanca flour with the highest possible quality. That's why we use only organic quality grain with which we are sure it does not contain residues of fertilizers and various chemical sprays commonly used in conventional agriculture. clarisbanca When using freshly ground flour also have the assurance that they retain all of its positive nutritional and taste qualities. Freshly milled flour also beautifully scented.
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