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. Turnaround time from when you order is therefore variable as there is no product waiting on a shelf. 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. Milling to order gives you, the baker, the freshest flour possible for the best tasting bread possible!

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: John Wepking, Meadowlark Organics, Ridgeway WI

John, his wife Halee, and their son, Henry, have been growing grains  on a beautiful ridgetop farm owned by Paul Bickford since 2014. They are committed to high quality, organic, heirloom grains and bring enthusiasm,  commitment, and hard work to their fields. You can taste the difference! 

Results of Lab Analysis by Great Plains Analytical Laboratory:  

Ash Content: 1.620%

Protein: 10.95%

Falling Number: 249 sec

DON (vomitoxin): .032 ppm (should be less that 1ppm)

Grain: Hard Red Winter Wheat Expedition, sustainably grown

uses: all purpose flour

Harvested: August, 2017      Available 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 by Great Plains Analytical Laboratory:  

ash content: 1.69%

protein: 11.05%

falling number: 248 sec

don: .123 ppm

Grain type: Organic Rye

Uses: Organic rye flour

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

Farmer: Dave Dolan, Dolan Farms, Dodgeville, WI

Dave’s farm is on a ridgetop north of Dodgeville from which there is a panoramic view of the windmills in Monfort and the the mound at Blue Mounds! Dave was the first farmer to work with Lonesome Stone in 2009 and has high regard for the local mission of the business, and is glad to be a part of it. 

Results of Lab Analysis:  

Ash Content: 1.297%

Protein: 6.3%

Falling Number:  186 sec

DON (vomitoxin):  .133 ppm

Grain: Organic Hard Red Winter Wheat, Warthog 

Uses: All Purpose Flour

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

Farmer: John Wepking, Meadowlark Organics, Ridgeway, WI

John, his wife Halee, and their son, Henry, have been growing grains  on a beautiful ridgetop farm owned by Paul Bickford since 2014. They are committed to high quality, organic, heirloom grains and bring enthusiasm,  commitment, and hard work to their fields. You can taste the difference! 
 
Results of Lab Analysis:   

Ash Content: 1.167%

Protein: 11.44%

Falling Number: 251 sec

DON: 0.071 ppm

Grain: Organic Hard Red Spring Wheat

Uses: Organic Bread Flour

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

Farmer: Dennis Dochnahl, 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 (170817071):   

Ash Content: 2.01%

Protein: 13.78%

Falling Number: 320 sec

DON: 1.035 ppm

 

Grain: Hard Red Spring Wheat

Uses: Bread flour

Harvested: 2017             Available through summer 2018

Farmers: Gary Zimmer, Otter Creek Organics, and Randy Liegel

This is a blend of two lots of Hard Red Spring Wheat from these two farmers, including the variety Orleans from Earth's New Ways.

ash Content: 1.66%

protein: 13.3%

falling number: 316 Sec

don: .9 ppm