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The wheat kernel is a powerhouse of nutrition and flavor.
Freshly milled stone ground flour at House of Bread retains the
flavor and nutrition that is within the wheat berry.
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Endosperm: carbohydrate rich center.
Consists of carbohydrates, protein, and trace amounts of
vitamins and minerals. The endosperm is the starchy portion
of the wheat berry.
Bran: hard outer shell of the wheat
kernel. Consists of insoluble fiber, protein, B vitamins,
and minerals, especially iron. The bran is the major source
of iron in the wheat berry.
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Germ: vitamin and mineral rich embryo.
The germ is rich in B vitamins, vitamin E, minerals, high
quality proteins, carbohydrates, and trace amounts of unsaturated
fat. Contains majority of the nutrients in the wheat berry.
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We stone grind our flour, which is a low heat process that preserves
all the nutrients and flavor found naturally in the wheat berry.
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We use our freshly milled flour within three days to retain flavor
and ALL 20 nutrients before the oxidation of these nutrients can
occur. Once the kernel is broken during the milling process, it
is exposed to oxygen, which nutrients dissipate into the air. The
same process occurs in coffee, which is why freshly ground coffee
tastes better. The lost nutrients are the B vitamins thiamin,
riboflavin, niacin, folic acid, pantothenic acid, pyridoxine,
biotin, the vitamins A, E, K, the minerals iron, calcium, selenium,
potassium, phosphorus, magnesium, manganese, zinc, copper, cobalt,
and phytonutrients, as well as the beneficial fats linolenic acid
and linoleic acid.
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We use honey, the most expensive sweetener, because it is a
natural antioxidant and preservative, which enhances the flavor
of our products and extends the shelf life the natural way.
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Milled flour using high-speed rollers reaching temperatures
of over 450 degrees. At these temperatures nothing survives,
and all of the natural flavors and nutrients within the wheat
berry are destroyed.
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FDA requires that commercial millers enrich or put back some
of the B vitamins and the mineral iron, which were stripped during
the milling process. None of the other 16 health beneficial nutrients
lost during the milling process are ever put back. As a result, the
body is being deprived of pantothenic acid, pyridoxine, and biotin
that bolster metabolism, maintain healthy skin and muscle tone,
enhance immune and nervous system function, and promote cell growth and division.
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Enriched commercial flour averages a shelf life of six months
before being used in baked products, resulting in the complete
oxidation of flavor and nutrients.
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High fructose corn syrup, which studies have shown contributes
to liver complications, increased weight gain, and increased insulin
resistance for diabetics, is used for sweetening commercial products
because it is cheap.
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About Us
Copyright © 2004 House
of Bread. All Rights Reserved. Site
designed and created by AT|CREATiVE
