2 minute read
THIS SEASON WE LOVE…
Yoliʼs Artisan Bakery
This is their story.
In commercial flour production, they will remove the husk and the endosperm of the grain to improve the shelf life of the flour (these bits of the grain are where all of the nutrients are). Then they grind it down at high speed, further degrading the nutrient quality of the flour. Finally, they bleach it to make it white and to kill any lurking pathogens that would make the flour go off. So, that flour is completely devoid of nutrients.
With stoneground flour the process is different. The whole grain with all of its nutrients is ground down, including the nutrient-dense wheat germ. They grind it down slowly, so there is no friction to destroy the nutrients. The flour is not bleached. Nothing is added or taken away. It is the purest form of flour, the way it has been milled for ages. The flavour of the flour is sweet and nutty.
Our methods are simple and are a complete reflection of our ethos: everything from scratch - fresh, quality, ethically sourced ingredients. Everything handmade. We are loyal to freshness and artisan traditions, and loyal to the integrity of our products and our customers. That’s you!
YOLI’S
The Market. Shop M7 CNR 398 & 498 Main Road Ballito, KZN, 4004
www.yolis.co.za
032 648 0031