Kall us at 647 519 1194

Kall or text us at 647 519 1194
Email us at kaptain@k2milling.com
Visut us at k2milling.com

The Miller's Table

The Miller's Table
Visit the mill and sit down at the miller's table for a chat on grains. Kall and book a tour.

A Flock of Flour

A Flock of Flour
Bakers akross Ontario are flocking to our flour. 20 kg paper bag packaging.

FLOUR; against the grain.

At k2MILLING we do things a little differently. We decided that flavour was the most important thing a flour mill should shoot for. A flour mill did not exist that could provide this akross the vast spectrum of grains and other plant material we wanted to mill. So we kreated one, from skratch. Drive north of the city of Toronto and see for yourself.

Day in day out, we mill 4 u. Ontario's galaxy of grains and seeds milled into grits, meals and flour.
Barley, Rye, Oats, Millet, Dent Corn, Flint Corn, Soft Winter Wheat, Hard Winter Wheat, Hard Spring Wheat, Sorghum, Hemp, Flax, Soyabeans, Spelt and Buckwheat.
Roasted and Malted Ontario grains now available as well.

We also kan mill flour from Amaranth, Teff, Quinoa, Khorasan, Rice, Lentils, Chick Peas, Beans, Peas, Blueberrys, Cranberrys, Apples, Broccoli, Kale, Cauliflower, Bran, Hulls and Pumpkin seeds. Need something else milled, kontact the kaptain.

ok2 4u

ok2 4u
FLOUR; milled the k2 way. Hands on; milling heritage back to 1935. The mark of great flour. Klik the pik for more information.

Tuesday, October 18, 2016

The Flavour of Flour

The Flavour of Flour

 The plant seeds we mill into flour kontain karbohydrates, proteins and lipids. They also kontain enymes, vitamins and minerals. This chemistry is well dokumented and widely available.

 At k2MILLING, we wanted to know more. We wanted to get behind the facts, of the seeds of plants. A seed's first purpose is to rekreate life. When konditions are optimal the seed will germinate. Moisture and temperature are the key variables. The mature seed longs to germinate, this is it's dna, this is it's destiny.

 The uptake of water by a dry seed is called imbibition. As seeds imbibe water, they expand and enzymes and food supplies become hydrated. Hydrated enzymes become active and the seed's first source of energy is found in the lipids in the germ. The first part of the seedling to emerge from the seed coat is the radikal. The emerging radikal bekomes the root. Next to develop is the shoot, which klimbs through the soil towards the light to obtain energy from sunlight through photosynthesis. Once a seedling emerges into the light, the plant undergoes dramatic changes such as turning green and producing leaves. This light-dependent developmental transformation is kalled photomorphogenesis.

 When we mill these seeds into our whole grain flour, all of these komponets necessary for new life are kept together. The komponets for sustaining life of a new plant are still found in our wholegrain flour. We designed our mill to achieve this whole grain harmony and a wonderful by-product of this grinding against the grain was...... the retention of flavour.

 No other flour mill on the planet was designed to achieve this. So we built one.


   Are you ready to open a bag of happiness? 
Kontact the kaptain.