What is added to your wholemeal bread flour? Is it stone ground? If you use steel roller mills to what extent are the various components separated, wheat germ and bran for example, and remixed?
We roller mill. The semolina is separated out and then ground and sieved into flour. The difference between Stoneground and roller ground is the ability to break open more starch granules. The starch in the flour is used in the fermentation process. When it is broken open in grinding it allows the enzymes to attack and convert it to sugars which then feed the yeast to create gas to blow the dough up. The more we break open the stronger the fermentation and the more water is absorbed allowing the bread to last. Our wholemeal has everything put back in.