The Folkvord family has been farming and milling in Southwest Montana for three generations. Their 15,000 acres are situated at high elevation—5,000 feet above sea level. The location, combined with cool nights, produces some of the highest quality grains available.
Sustainably Grown and Milled Just Down the Road
Committed to sustainable farming, the Folkvord family utilizes crop rotations which improves the quality of their harvests as well as the land producing them. Once harvested, they utilize a unique process, known as impact milling. The process’ low temperatures help to retain the grain’s vital nutrients. And, the process itself creates a superior flour to other methods like roller or stone milling. With nothing added and nothing removed, their products are crafted with freshness, nutrition and quality you can taste.
- Small-batch quality
Why whole grain?
There are three parts to a grain, the germ, endosperm and bran. Each has its part to play to create whole-grain goodness. When white flour is milled, only the inner endosperm—the carb-laden, energy part of the grain—is retained. Removing the bran and the germ portions though, shortchanges the nutrition of the resulting flour. Whole-grain flour keeps all three parts which means you benefit from the entire grain’s powerhouse including:
- B vitamins
Fun fact: Wheat Montana Farms made its way into the Guinness Book of World Records for cutting, milling, mixing and baking a loaf of bread in 8 minutes and 13 seconds!