We are a licenced Organic Flour Mill Established in 1980
A Brief Introduction to Schmidt Flour Inc
Schmidt Flour is a friendly family based organic mill located in southwest Saskatchewan. Our range of flour and grains are used across Canada and the United States. Not only is our flour used in bakeries and in the production of cereals, it is also used in the manufacture of pet food and treats. We specialize in bulk, but can also cater to smaller orders as we deal with toll milling and custom processing. The raw grain is processed through our once patented mills that retains all the natural goodness of the whole grain in the flour. All of the grains are milled in their natural condition with no added moisture or additives. The company holds Organic certification by CSI and regulated under the Safe foods for Canadians regulations, the MK Global Kosher certification and the Canadian Grain Commission HACCP program.
About our mills
A MAJOR TECHNOLOGICAL ADVANCE
Schmidt flour mills, which are developed and manufactured by us, represent a major step forward in the evolution of milling. Grain is augered into the mill chamber where the grain is exposed to our micronizers for less than 3 seconds. The micronized flour is then forced through specific sized screens and is then further processed through a sifter before packaging. this leads to a uniform flour using the whole grain and allows the flour to retain all of its nutritional goodness. Only the whole grain is milled, we do not add any water or other additives, and nothing is taken away, keeping the flour as nature intended
Why our flour is Better than traditional made flour
Traditional stone mills are effective in producing small quantities of whole grain flour. They use a slow high-temperature grinding process that continues until the right granulation of the flour is achieved. Stone mills are inefficient when milling the quantities that are required today. Not only do they have high energy consumption but also have some quality loss too. Most stone mills include 3 breaking and sifting sequences, resulting in a loss of up to 25% of the nutritional components such as bran and wheat germ.
Most of the 45 minerals and vitamins that naturally occur in grains are either removed or destroyed in this process.
Roller Mills are a large upgrade from the stone mills, they are better for large quantities of flour, the down side to these are they need more space to operate, more skilled manpower to run and maintain the machines. They also reduce the flour flavour and most of the naturally occurring vitamins and minerals are either removed or destroyed during the process and are then artificially added after the bleaching process.
2200lb Tote Bags
We make various bulk flour products which are primarily made into large palletized tote bags ready for loading onto trucks.
Example of a mixed truck load
Not only do we make the large tote bags but also smaller 20lb, and 44Lb and select 2LB environmentally friendly paper bags to suit your needs
2lb bags
We have been working on our new line of convenient, environmentally friendly, biodegradable, 2lb bags, which are available in boxes of 5. These will be more convenient for home use and stocking on retail shelves. For more information on these or any of our product line please feel free to contact our friendly staff.
ABOUT OUR HISTORY
In 1905 Grandma Schmidt arrived by train to Maple Creek. During these times the homestead act was in full effect, this granted anyone 160 acres to anyone who cultivated 40 acres of it and built a home. Upon arrival the Schmidt family saw a map of the area and availability. Although the land office was closed, The plot that was to become the Schmidt Family Farm was quickly chosen. The decision was made to camp out the cold night to stake their claim when the land office opened.
Once the legal possession was dealt with, the real work began. The Schmidt family had chosen land North of Maple Creek, located on the edge of the Great Sand Hills and in the middle of the Palliser Triangle. This area is so notably dry and the early Canadian explorers thought it should never be settled. For the next 80 years Grandma Schmidt, her sons and then her grandson Arnold would scratch a living out of the land with cattle and grain farming.
In the early 1980's now with close to 4,000 acres to manage, farming was a struggle especially with the high input cost and commodity prices were down. Due to this Arnold, being the forward thinker, was one of the first farmers to adopt organic farming methods and became certified organic. Arnold, not being one to sit back and rest, started designing his own flour mill. After much trial error he managed to produce a working prototype by the mid 1980's the revolutionary design of this new mill allows grain to pass through the machine in a one pass process. The result of this with a low power and low temperature process results in a much healthier, superior flour with nothing added or taken away from the whole grain (100% natural as nature intended).
Arnold Schmidt, shown in the picture, at the age of 93, still actively farming and involved with the flour mill. A testament to hard work and healthy grains.
Grandma Schmidt would be proud.
TYPES OF FLOUR MANUFACTURED
ORGANIC HARD RED WHEAT (RED FIFE)
ORGANIC HARD RED WHEAT (RED FIFE)
ORGANIC HARD RED WHEAT (RED FIFE)
Red Spring Wheat has the higher protein content of the wheat varieties. It is a Canadian heritage grain that was introduced in the early 1800s to meet the demand for wheat in Canada. The grain has not gone through the modern genetic modification process, It is also a good source of fibre, manganese and selenium and it has a higher gluten level compared to the soft wheat. This is pretty much the all purpose flour great for cookies, cakes and pastries
ORGANIC KAMUT® BRAND WHEAT
ORGANIC HARD RED WHEAT (RED FIFE)
ORGANIC HARD RED WHEAT (RED FIFE)
KAMUT® brand wheat is a re-discovered grain with origins dating back to ancient Egypt. It remains un-altered by genetic modification. It has a smooth, buttery, nutty flavour and contains high protein and richer more varied nutrition content in comparison to other wheat varieties, therefore making it the healthier choice. It can be used for bread, cereal, cookies, waffles and pancakes but is more commonly used in pasta
ORGANIC SOFT WHEAT
ORGANIC HARD RED WHEAT (RED FIFE)
ORGANIC SOFT WHEAT
Soft wheat has a lower gluten content than the hard wheat. It is also a good source of protein, fiber and a variety of minerals. Soft wheat is ideal for making products such as cakes, cookies, pie crusts and crackers.
ORGANIC SPELT
ORGANIC RYE (DAKOTA)
ORGANIC RYE (DAKOTA)
Spelt is an ancient grain from approximately 5000 BC. Although it is not 100% gluten free it is easier to digest than regular flour with a higher antioxidant capacity. A good source of protein, fiber, vitamins and minerals. Calcium, magnesium, selenium, zinc, iron and manganese. It is great for bread, cookies, muffins and waffles.
ORGANIC RYE (DAKOTA)
ORGANIC RYE (DAKOTA)
ORGANIC RYE (DAKOTA)
Rye is an old grain that can be traced back over 2,000 years. it has less starch and protein but more fiber and free sugar compared to wheat. Its protein is comparable to other cereals. Rye contains very little gluten. Good for Rye bread, sourdough, gingerbread, crisp bread, fruit cakes, scones, crackers as well as a good filler for soups and sauces,
ORGANIC BARLEY
ORGANIC RYE (DAKOTA)
ORGANIC BARLEY
Barley is a nutrient rich, high fiber flour that helps reduce cholesterol. It has a distinct sweet nutty flavor and is low on the glycemic index. Used in animal feed, fermented and some distilled beverages soups stew and barley bread
ORGANIC DURUM
ORGANIC LENTILS
ORGANIC LENTILS
Durum is a spring wheat that is good for pasta, noodles and bread. It is rich in vitamin B, Iron, Copper, Zinc, and other antioxidants. It is also high in dietary fibers and protein, contains folic acid and is low on the glycemic index. it can be used to make cereal, cookies, waffles and pancakes it is more commonly used in pasta and pizza dough
ORGANIC LENTILS
ORGANIC LENTILS
ORGANIC LENTILS
Lentils are the dried seeds of a legume plant also referred to as pulses, they range from black, brown, green yellow and even red in colour. they can be stored for a long time without refrigeration. They are used in many dishes around the world. They are frequently used in vegetarian cooking as a non-meat protein source. Commonly used in
Lentils are the dried seeds of a legume plant also referred to as pulses, they range from black, brown, green yellow and even red in colour. they can be stored for a long time without refrigeration. They are used in many dishes around the world. They are frequently used in vegetarian cooking as a non-meat protein source. Commonly used in Salads, veggie burgers, vegetarian meatballs, stews casseroles or as their own dish
certifying bodies
CENTRE FOR SYSTEMS INTERGRATION (CSI)
HAZARD ANALYSIS CRITICAL CONTROL POINT
HAZARD ANALYSIS CRITICAL CONTROL POINT
Organic Certifications of compliance with the Canadian Organic Standards
HAZARD ANALYSIS CRITICAL CONTROL POINT
HAZARD ANALYSIS CRITICAL CONTROL POINT
HAZARD ANALYSIS CRITICAL CONTROL POINT
Certified by the Canadian Grain Commision