| Standing in the field during harvest, holding grain that can be traced to a specific bag in a specific bakery, the concept of single origin becomes tangible. Watching the bakers discuss how they work with different grain functionality characteristics, reinforces how providing comprehensive data and scientific insight from independent laboratory analysis enables them to develop techniques around predictable performance. The work undertaken by our farmers makes a meaningful and significant difference to our artisans and their craft. At harvest every load of grain undergoes comprehensive testing through the on-farm laboratory for critical assessment parameters. This ensures the continuity of quality for outturn to milling. Following the milling of each batch Provenance Single Origin/Single Varietal Flour is tested and assessed across seven critical parameters: moisture content for shelf stability and storage duration, ash content for flavour development and crust colour, protein content and then the functionalty of the protein for water absorption capacity for texture and yield optimisation, development time for mixing and production scheduling, extensibility and resistance to measure gluten strength and dough stability, and falling number to predict fermentation behaviour and enzyme activity. Each farmer knows the people who are using their flour. The farmers’ focus is on growing food and beverage not just on growing grain. This is an enormous mindset change from the creation of mass produced flour. Linking cost to performance is the emerging future of flour. Where farmers are rewarded for producing grain with exceptional taste profiles, nutrition and performance rather than mere commodity tonnage. Single Origin/ Single Varietal isn’t just a story it’s a significant commercial advantage. |
From the groud up
| The quality of this year’s wheat harvest began seven years ago. With a series of crop rotations over the years preparing the soil for the optimal wheat season this year. Each crop in the lead up rotation serves a purpose beyond its harvest. For example the chickpea naturally enriches the soil with essential nutrients for protein development. The sorghum builds different organic matter. Each harvest leaves behind straw that breaks down at different rates, building straw loading and nutrition and creating the perfect soil ecosystem for the carefully selected following crop and period of rest for the soil year after year. Our farmers keep their soil free of compaction with maintained stubble levels that maximise water holding ability. Each farm’s unique soil influences how plants absorb minerals and nutrients, which shapes the protein and carbohydrate functionality in the final flour. This creates measurable performance differences between varieties and farms, differences that artisan bakers can leverage to create incredible products. What do we see here? We see the start of work that will produce 2033 Provenance Single Origin Flour. |
Sustainability
| In our industry there is much focus on sustainability, both locally and globally, almost exclusively from an environmental perspective. True sustainability is much broader than this. We’ve been discussing sustainability with many people in our supply circle and what has emerged from these conversations is a framework that recognises four interconnected elements of sustainability a broader more intuitive goal to work towards: Provenance Flour operates a framework that recognises four interconnected elements of sustainability for broader more intuitive goals to work towards: Environmental Sustainability: remains fundamental, soil health, crop health, carbon and water management. Nurturing instead of exploiting the land. Social Sustainability: local farming communities matter. With their name on each bag or consignment, farmers’ mental health is strengthened as they can take pride in their work, aware that their knowledge is valued, and when rural communities remain viable places to live and raise families, our entire system strengthens and everyone benefits. Economic Sustainability: our farmers businesses must be financially viable businesses. Fair pricing that reflects the true cost of sustainable farming practices and incredible food production isn’t a premium, it’s what allows farmers and food producers to invest in long-term best practice. Quality Sustainability is the outcome of Environmental, Social and Economic Sustainability. When everything is commodified and averaged, we lose the ability to create, inspire and nourish in meaningful ways. |
Be part of the discussion
Sustainability in grain and baking is generating significant conversation across the industry locally and globally. We’re bringing together farmers, seed breeders, leading artisan chefs and bakers for a virtual forum to explore these issues, and we would really value your perspective as part of that discussion. Register your interest if you are interested in joining the forum.