From Farm to Flour: How True Grit Products Are Made

The general journey

• Grain, seed or pulse is sourced from farms growing the specific variety a product is built around, rather than a generic commodity blend.
• Processing follows traditional methods suited to the ingredient, cracking for daliya, pressing for oil, milling for flour and semolina.
• Batches are produced in response to actual demand rather than held in large speculative stock for long periods.
• Packaging happens close to processing, aiming to get a fresher product to a kitchen than a long warehousing chain would.
• This approach trades some scale and speed for freshness and closer quality control at each step.

Our standards

Farm to flour questions

Does every product follow the exact same steps?

The broad journey is similar, but the specific processing, cracking, pressing or milling, depends on what the product actually is.

Why does this approach take more time than mass production?

Sourcing specific varieties and traditional processing both take longer than a fully automated, high volume approach.

Does this affect how products should be stored?

Freshly processed products can be more sensitive to storage conditions, which is why storage guidance appears throughout this site.

Is this approach used for every single product you sell?

It describes our general model, though specific practices can vary somewhat by ingredient and product.