647 519 1194 email@example.com
Open to the publik Mon - Fri: 900-1500 and Saturday 900 - 1300. 4506 5th line, Bond Head, Ontario, Canada L0G 1W0.
Visit our main site as well: k2milling.com.
GPS ko-ordinates: 44.0663 79.679
Kall us at 647 519 1194
Kall or text us at 647 519 1194 Email us at firstname.lastname@example.org Visit us at k2milling.com
We accept payment in kash and e-transfers. We kannot process kredit or debit kards.
A Flock of Flour
Add some deep flavour to your food and drinks.
FLOUR; for the flavour.
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 kould 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. Our mk2MILL delivers the deep flavour resident in all plants. Until now it lay dormant with all other milling types, we are happy to awaken this flavour for you.
We are professional millers, taking our kraft very seriously. Trust experience, trust the professionals. Kall k2 to mill 4 u.
Day in day out, we mill 4 u. Ontario's galaxy of grains and plants milled into grits, meals and flour. 87 harvests of experience are working @ daily grind 4 u. Barley, Rye, Oats, Millet, Dent Corn, Flint Corn, Soft Winter Wheat, Hard Winter Wheat, Hard Spring Wheat, Sorghum, Hemp, Cannabis, Flax, Sunflower, Soyabeans, Spelt, Sunflower, Einkorn and Buckwheat. Roasted, Sprouted and Malted Ontario grains 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, Beets, Karrots, Bran, Koffee Hulls, Pumpkin seed meal, Brewers/Distillers spent grains, Cinnamon, Ginger, Tumerik
Need something else milled, kontakt the kaptain.
FLOUR; milled the k2 way. Hands on; milling heritage back to 1935. The mark of great flour. Klik the pik for more information.
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.