Our Milling Process:

Once the grains are dried , they are cleaned by our Clipper 29D fanning mill at Lonesome Stone Milling.

They are then stored in farmer identified one ton totes in our food grade warehouse.

They are stone ground to order with our Meadows Meal Master, 30” stone mill. Stone milling keeps the flavorful wheat germ, producing a whole grain product that contain all the bran, endosperm and germ (embryo). Stone milling never heats the grain, keeping it a live food product.

Stone Milled Flour: Grain is milled with a moisture content between 12 and 13.5%.  Sifted through a 24 gauge sifter to remove large pieces of bran, we generally remove less than 5% of the bran.

Mill code indicates: Date of milling, type of sifting, type of grain, Farmer who produced the grain used in each product.

Packaging: Available in 25 or 50 pound bags, all product is milled to order. We ship freshly milled stone ground flour on 40x48” pallets.

WI DATCP processing plant license number 264486-F2

Organic certification by MOSA, handler number 3811

2017 Grains and Lab results

Please contact the office at

608-583-2100 or lonesomestonemill@gmail.com

to receive a complete list of available grains, spec sheets,

and pricing and shipping options

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Grain Type: Organic Soft Red Winter Wheat

 

  Uses: Organic pastry flour

 

               

Harvested: August, 2017

Farmer: Dave Dolan                 

Available: Fall, 2017 through summer, 2018

Results of Lab Analysis:  

Ash Content: 1.1%

Protein: 9.4%

Falling Number:  207 sec 

DON (vomitoxin): 0.239 ppm

Grain Type: Organic Hard Red Winter Wheat Expedition

Uses: Organic pastry flour, all purpose flour

Harvested: August, 2017                   Available: Fall, 2017 through summer, 2018

Farmer: Dennis Dochnahl, Scenic Height Farm, Dodgeville, WI

Dennis farms on his family farm where he is the 4th generation to love the land. He grew up believing that minimal inputs were needed with careful growing practices, and in 2010 he became certified organic. He has been growing for Lonesome Stone since 2009.

Results of Lab Analysis by Great Plains Analytical Laboratory:  

Ash Content: 1.377%

Protein: 9.04%

Falling Number: 287 sec

DON (vomitoxin): .033 ppm (should be less that 1ppm)

 

Grain type: Organic Brassetto Rye

Uses: Organic rye flour

Harvested: August, 2017                   Available: Fall, 2017 through summer, 2018

Farmer: Dennis Dochnahl, Scenic Height Farm, Dodgeville, WI

 Dennis farms on his family farm where he is the 4th generation to love the land. He grew up believing that minimal inputs were needed with careful growing practices, and in 2010 he became certified organic. He has been growing for Lonesome Stone since 2009

Results of Lab Analysis:  

Ash Content: 1.339%

Protein: 7.78%

Falling Number:  174 sec

DON (vomitoxin):  <0.025ppm

Grain: Hard Red Winter Wheat, Expedition 

Uses: All Purpose Flour

Harvested: August, 2017                  Available: Fall 2017 through Summer 2018

Farmer: John Chitwood, Blue River, WI

John is a third generation farmer in Blue River. He is farming on land his grandfather worked. His father farmed it. He raised his four children there. He tried a non-farm career, but ended up back at the farm as a young man and has been there ever since, more than 50 years. John is proud of the grains he grows.
John is a delightful mix of generations of knowledge, and enthusiasm for learning. He wishes everyone in town could experience the seasons and the beauty as he does.
 
Results of Lab Analysis:   

Ash Content: 1.69%

Protein: 11.05%

Falling Number: 248 sec

DON: 0.123 ppm

Grain: Hard Red Spring Wheat

Uses: Bread Flour

Harvested: August, 2017      Available: Fall 2017 through Summer 2018

Farmer: Jim Jefferies, Richland Center, WI

Farming is Jim’s retirement job. After a lifetime of respect for wheat growers in Saskatchewan, Jim is now growing wheat for Lonesome Stone on a ridge south of Richland Center. He loves the process of farming, the changing seasons, the uncertainty of the wind and storms and the fruition of a crop coming in well.

 

Results of Lab Analysis (170817071):   

Ash Content: 1.7%

Protein: 12.77%

Falling Number: 305 sec

DON: 0.475 ppm