Grower Photo Album

Spring seeding is so busy we usually forget to take a picture or two. This here is a rare seeding picture of Andrea ready to plant barley.

Brule Creek Farms is proudly ran and operated by Jeff & Andrea Burke.

Of course, in addition to our retail sized bags of flour, we are happy to sell wholesale sizes.

When we purchased our farm in 2008, the land had not been used for many years. This is a picture of Jeff first ploughing one of our fields which now produces acres of grain.

We pride ourselves in growing all of our own grain.

The Milling Process

Step 1:
Grain is augured inside from the outdoor bins. The grain is cleaned using a screen air cleaner.

Step 2:
The now clean grain is stored in a hopper inside to bring the grain to room temperature and to the proper moisture level.

Step 3:
Once dry, the grain goes into the first stone mill which has two 20 inch pink granite stones. One stone stays stationary while the other slowly spins.

Step 4:
Once milled the first time, the flour is blown into the sifter. The sifter is composed of several screens that vibrate. To make a whole wheat flour, coarser screens are used in the sifter. For a sifted flour, finer screens are used.

Step 5:
Flour that is not yet quite fine enough is augured into a smaller mill which has two 12 inch pink granite stones. Once milled a second time, it is sent back into the sifter.

Step 6:
Once the milling is done, the flour is augured into a hopper where it is bagged.