The Mill’s Gift Shop
When you visit The Mill at Anselma, be sure to browse our Gift Shop where we offer the Mill’s stone-ground flour and cornmeal, delicious baking mixes, and samplers. During our milling demonstrations, we frequently offer free samples of cakes, muffins and cookies baked with The Mill’s flour and cornmeal. All proceeds from the sale of our flour support The Mill’s ongoing programs and preservation.
Our flour and cornmeal is available year around. To place an order, please call 610-827-1906 or email email@example.com. Your order can be shipped or you can arrange to pick it up at The Mill.
Our Stone-Ground Flour
In 2005, The Mill at Anselma was licensed by the Pennsylvania Department of Agriculture to sell its stone-ground flour products. Our flour and cornmeal are ground using The Mill’s centuries’ old equipment. Our dedicated volunteers tend the hopper, sift the flour, and pack it according to Pennsylvania food safety standards. The Mill and its historic equipment are maintained by our millers and volunteers, as well as through the financial support from our members and visitors. Your purchase of The Mill’s flour and cornmeal products help to preserve this National Historic Landmark, create programs, and enhance The Mill at Anselma as a national treasure.
Dark Roasted Corn Meal
Grown here in Pennsylvania, this wonderfully aromatic corn meal is roasted at a high temperature to give it a richer flavor. It is great for baking corn bread, hush puppies, shake & bake breading, polenta, and for your furry friends – dog biscuits!
We typically purchase our freshly roasted corn from Haldeman Mills located in Manheim, PA.
Bread flour is milled from hard red spring wheat. It is commonly grown in the Midwest. Bread flour has higher gluten content making it wonderful for baking bread and pizza dough.
Our spring wheat is typically purchased from Snavely’s Mill located in Lititz, PA. They purchase their wheat wholesale from the Midwest.
Pastry Flour is milled from a soft winter wheat. This type of wheat was historically grown and milled here in Pennsylvania. It is excellent for making pastries, pancakes, quick breads and pie crusts.
We typically purchase our winter wheat from F.M. Brown and Son’s Mill located in Fleetwood, PA.
Facts about Stone Ground Flour
Does your recipe call for all-purpose flour?
Simply mix the Mill’s bread and pastry flour together at a 1:1 ratio. So if a cookie recipe calls for 2 cups of all-purpose flour, simply use 1 cup of bread flour and 1 cup of pastry flour.
What is “whole grain” anyway?
Since we’ve started selling The Mill’s flour, we frequently get the question — is it whole grain? Our answer is a resounding Yes! In fact, this is as whole grain as it gets. The U.S. Department of Agriculture defines “whole grain” as grain that contains the entire grain kernel — the bran, endosperm, and germ.
The flour you buy at the local grocery store is most likely refined — that is — the bran and germ has been removed, as well as well as dietary fiber, iron and many B vitamins. Refined grains are then “enriched,” a process where the nutrients are added back in.
With The Mill at Anselma’s flour — what you see is what you get — we pour wheat into the hopper, and it is ground and sifted — you end up with all the nutrients you started with! Because the germ is still present, we recommend that you store your flour in the freezer to keep it fresh.
What is the difference between unbleached and bleached flour?
Unbleached flour, like that ground at the Mill at Anselma, does not have any additives and is creamy in color when first ground. Flour naturally “bleaches” and becomes whiter when allowed to age for approximately three to four weeks. This aging process gives dough its elasticity during gluten formation. The Mill at Anselma’s flour is stored in a freezer to promote aging and to mitigate rancidity.
Bleached flour uses a bleaching agent to speed up the natural aging process. Most commercial mills use potassium bromate or chlorine to bleach flour. Cake flours actually benefit from bleaching as it enables the wheat starches to absorb more water, resulting in moister cakes.
Sources: The Mill at Anselma’s Miller’s Guide; Fact Sheet, Lehi Roller Mills,
Salt Lake City, Utah