REAL STONEGROUND FLOUR

FROM THE OVERBERG

NATURALLY RICH IN FIBRE, WHOLESOME &

NUTRITIOUS

Eureka Meulens is a family business situated in the Overberg region between Heidelberg and Swellendam. In the course of 1998 two local grain-farmers, Lafras and Petrus Uys, set up the mill for the primary purpose of adding value to the wheat they themselves produced. They however soon realised that they needed additional wheat to meet the demand and ever since wheat is also bought via the local co-operative (SSK) of other wheat-farmers in the area. In this way the local wheat market is stimulated and Eureka Meulens has an active role in the fixing of wheat prices in the region.

Currently Eureka Meulens employs 25 full-time workers and distributes its unique range of products across the entire Southern and Western Cape. The company is considering the possible extension of their business to Gauteng, with the eye on also distributing their products to the rest of South Africa.

Eureka Meulens produce (white bread flour, brown bread flour and cake flour in 5 kg and 12.5 kg packaging) are marketed and distributed under the names “ Eureka Meulens Standard Stone Ground ” and “ Eureka Meulens Premium Stone Ground ”. These products possess definite unique qualities, distinguishing it from alternative and competing products.

Eureka Meulens only uses high-quality, locally-produced wheat. In the region in and around Heidelberg and Swellendam conservation farming is the norm and wheat is cultivated in soil worked by light-toothed implements rather than disturbed by the conventional disc plough. As much as possible of the residue of the harvesting process is also left on the land. As a result, the soil is high in natural organic materials and the development of soil organisms like earthworms is greatly stimulated. As a consequence the soil needs less fertiliser – especially nitrogen – and its texture and structure is improved by these sustainable practices and the effect of the soil organisms on an ongoing basis. Wheat is grown in a crop rotation system in which leguminous plants plays a prominent role, which means that the soil is naturally enriched with nitrogen and that the chemical control of insects and weeds is drastically reduced. The conclusion drawn from this implies that the wheat grown here possess more of a natural sustenance than otherwise and that it does not suffer to the same extend through artificial chemical additives.

Apart from the unique production process the local wheat undergoes, Eureka Meulens flour is also ground in a very special way. This grinding process ensures a particularly natural and healthy end product which bakers would also find more economical to use than the standard commercial alternatives. Standard commercial flour-mills employ equipment requiring some 14 sets of steel rollers or hammers to grind the wheat. These rollers or hammers generate extremely high temperatures, inevitably damaging the wheat germ and also destroying valuable vitamins and enzymes in the process. During the grinding process the fine, top-quality flour is continually abstracted for use in cake flour and self-raising flour. In contrast, the grinding process at Eureka Meulens utilises only three sets of rollers, whereupon the flour finds a grinding-stone. It is a much slower and more natural process that generates relatively little heat. During this grinding process no components are abstracted from the flour. Therefore, white bread flour at Eureka Meulens retains all the healthy wheat germ (about 3%), fibre, natural oils, vitamins and enzymes, making it rich in fibre, wholesome and nutritious. This also contributes to the extended shelf-life of bread baked with this flour. Furthermore, this gives rise to a 3 to 4 percent higher water absorption potential, definitely advantaging the economical baker.

Currently, produce from Eureka Meulens are used and promoted by well-known master- bakers such as Markus Farbinger of Ile de Pain in Knysna. Produce from Eureka Meulens can also soon be viewed at the SSK Day (24th August 2006 at Voorstekop between Swellendam and Heidelberg), during which the renowned Nettie Pekeur will present baking demonstrations. Eureka Meulens also acts as key sponsor to this year's Gastronomica (“From the Earth to the Plate”, 23rd September to 1st October 2006 at Knysna). During this occasion produce from Eureka Meulens will exclusively be used in bread-baking demonstrations by among others master-baker Jeffrey Hamelman.

KEY STAFF AND CONTACTS

Chenean Swanepoel: Marketing

(082 929 1290)