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November 13, 2020by melissa

From the Farm

Let’s see what our farmers are up to!

The harvest is in for 2020! Well, currently 98% is harvested, left in the field may be corn and soy. It’s been a great year for most crops including cereals. The warm weather combined with the perfect amount of rain spread apart made for excellent growing conditions. This year’s average rainfall was 360mm*, 18mm lower than last year.  These conditions produced an average hard red falling number of 419 seconds and an average protein of 14.1% for the province! The falling number is a measure of the enzymatic activity in the grain with any value over 350 seconds indicating exceptional flour quality. These are conventional grain numbers but organic grains will produce fairly similar results.
*Source


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June 8, 2020by melissa

Our Owner, Melissa, featured in a Food Focus Podcast!

Flour Power – Life as a Micro Miller

“Flour has never been cooler. Temporary shortages coupled with a surge in baking as people are staying at home during the COVID-19 pandemic has brought flour into the mainstream. In this episode, Mike talks to Melissa McKeown who runs 1847 Stone Milling, a micro miller in southwestern Ontario. They talk about starting and running a small farm-based food business, competing against the giants, and some of the challenges such as rural internet access. They also talk about different kinds of flour and what makes a good flour.”

Listen here >>


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December 2, 2019by melissa

Photo Contest!!!!

For the month of December, we will be running a photo contest where we want to see what you are baking this holiday season with 1847 flours!

Winner will be announced in the New Year and will receive a bouquet of flours!

How to participate:

1. Post your best baking shot on social media
2. Tag @1847Flours and #1847Holiday
3. Bonus – share the recipe so others can try!

No limit on the number of entries!
Must live in Canada to win
Contest closes on December 31, 2019 at 11:59pm EST

Please note that if your social media account is private we may not be able to see your posts.

Happy Holiday Baking!!!

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June 26, 2019by melissa

What Is Fresh Flour (And How To Use It)

“Fresh-milled flour from a stone mill is just like fresh-cracked pepper. It has more flavour to it,” says Melissa McKeown, who owns 1847 Stone Milling in Fergus, Ontario. Think of it as flour milled the old-fashioned way. The process grinds the entire grain (including the oil-and-nutrient-filled germ and bran), which some say makes stone-milled flour more nutritious compared to the commercially produced stuff (which is ground into flour after the hard bran and germ is removed).”

Read full article >>


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June 26, 2019by melissa

Red Fife Wheat Vodka – Spirit of York

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Red Fife wheat was the original wheat grown in Canada in the early 1800’s. Spirit of York now uses our Heritage grain to distill Spirit of York Red Fife Wheat Vodka. They source our Red Fife wheat from Fergus, Ontario, where it is still grown organically and Stone Milled the way it was in 1847. Take a step back in History and enjoy the unique, rich, smooth taste of this Vodka.

Get it at spiritofyork.com in the Toronto Distillery District!


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April 18, 2017by melissa

By milling the entire grain at a very low temperature we retain all the naturally occurring vitamins, minerals and oils. No need to fortify! Conventional mills superheat their grains and remove the hull before milling to increase the volume/yield  and maintain a long shelf life.


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April 18, 2017by melissa

Before chemical bleaching was discovered mills used to let their flour sit for approximately 12 weeks to develop the gluten, through natural oxidation in from the air.  Since the chemical bleaching process was discovered mills  were able to mill and ship in a very short period of time without having to store the flour. This processes also removed all the great vitamins and minerals naturally found in the flour. This created the need to fortify the flour because it is such a staple in our diets.


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April 18, 2017by melissa

Fresh milled bread flour has different properties than bleached bread flour. Bleached literally means when the flour turns from a brown colour to white. Oxygen in the air reacts with the flour to turn it white. This natural oxidation process helps develop the gluten in the flour, making the dough stretchy. If you like a light fluffy loaf add 1tsp of vital wheat gluten per cup of fresh milled flour. If you like a denser hearty loaf use the fresh milled bread flour as is! Another major difference is the taste. The oxidation process also tends to mellow the flavours of the grains.