Vitamins & Minerals

Organic stoneground flour and traditional breadmaking processes maximise vitamins and mineral content in bread. In addition lactobacilli present in long fermentations improve the ‘availability’ of important minerals such as potassium, magnesium, iron and zinc by neutralising phytic acid which otherwise inhibits the absorption of these valuable minerals and trace elements.

Modern roller mills remove the wheatgerm from the flour resulting in significant depletion of vitamins and minerals such as magnesium and zinc.