Picking the right kind of flour is not easy, considering the adulteration techniques used during milling. That’s why, it’s best to go with the most natural and fresh flour. But to understand what fresh flour is and how it is beneficial for you, we’ve explained it in simple language.
So let’s start with the basics.
What is fresh flour?
First of all, what is fresh flour? Most simply, fresh flour is 100% unsifted, whole grain flour that was milled few days back, not months ago. For this, it’s really important to understand what makes up a “whole grain”. In a whole grain, there are three main parts: the bran, the endosperm, and the germ. Each part has its own nutritional characteristics.
Fresh flour is not easily available these days, since millers prefer to keep flour in buffer stock even for months. But, we, at Aumeka, make sure to provide you flour that gets milled after you placed the order – making it the freshest possible.
What is “whole grain”?
According to the most recent dietary guidelines, whole grains should make up half of your daily grain servings. The germ, bran, and endosperm of the grain are all present in whole grains. Whole wheat flour, buckwheat, barley, corn, oats, quinoa, and brown and wild rice are all good sources of whole grains. You can find such varieties of whole grain flours at Aumeka.
Features of whole grain and its flour:
- Unlike refined grains, which are robbed of vital nutrients during the refining process, whole grains provide a “complete package” of health advantages.
- Whole grain includes other grains, such as barley, corn, and rye along with wheat.
- There is little difference in the composition of whole grain flour and whole-wheat flour, except that the former has lower contents of ash and damaged starch, while its water absorption capacity is appreciably less.
Its parts:
All whole grain kernels contain three parts: the bran, germ, and endosperm. Each section houses health-promoting nutrients.
o The Bran
The bran is the fiber-rich outer layer that supplies B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals. Phytochemicals are natural chemical compounds in plants that have been researched for their role in disease prevention.
o The Endosperm
The endosperm is the interior layer that holds carbohydrates, protein, and small amounts of some B vitamins and minerals.
o The Germ
The germ is the core of the seed where growth occurs; it is rich in healthy fats, vitamin E, B vitamins, phytochemicals, and antioxidants.
Reasons why Fresh Flour is better
If you observe in your locality, you’ll be able to spot more packaged flour than freshly milled flour. This packaged flour could be anything from days to months old, thus, already losing most of its nutrients due to being unfresh.
On top of it, brands often use high preservatives to extend expiry dates and shelf life.
Milling is required to change the whole grain into flour. The specific milling process utilized determines whether the flour is unsifted fresh flour or refined flour.
Given below are the key factors that make flour able to be considered “fresh.” Don’t get confused by labeling on pre-packaged, commercial flours. Anyone can advertise a product as “fresh flour,” but if it doesn’t meet the qualifiers below, you may want to think twice.
Fresh flour:
- Flour milled and used within a few weeks.
- Unsifted: Contains 100% endosperm, bran, and germ
- Milled at low temperature to get cold flour as output
- No additive and preservatives
Is fresh flour really that different, nutritionally, from commercial flour? In short, yes. There is a significant advantage to using fresh flour. Fresh flour contains all the necessary nutrients and a unique flavor.
The only nutrients found higher in refined flour are those that the government mandates be added back due to the population’s nutrient deficiencies that developed following the new milling techniques.
To upgrade and choose a healthy lifestyle, consider swapping out your commercial, refined flour for a whole food powerhouse, fresh flour. It’s one of the easiest ways to enhance a healthier diet.
In stone-ground flour, it crushes the whole grain kernel—the bran, the germ, and the endosperm—releasing all of the nutritious vitamins, minerals, and oils into the flour. This is more complete and as nature designed it—a whole food.
People have not always eaten commercial flour. History would reveal that perhaps we should take note of the changes being made. As consumers, you should always question whether your food items are nutritious or not.
The nutritional value of this freshly milled flour reaches zenith when it is milled through cold press milling. Without heat, the flour can retain more nutrients, minerals, vitamins, and other important contents.
Cold press mill is the ancestral method of milling which is rare to find now. But you can contact us and check out our exclusive product line consisting of healthy cold-pressed milled flour which we mill after the order, thus providing the freshest stock to you.
Let us know your feedback and queries in the comment section.
