Over three quarters! That’s over 250,000,000kg or the equivalent weight of 20,000 double decker buses each year.

Our wheat is grown in the sunny Hawkes Bay in New Zealand. Known as a wine and apple region, it also grows some of the best wheat in the world. The long dry summers and our rich soils give our wheat a distinctive flavour.

No-till agriculture is a farming method that involves leaving soil undisturbed by avoiding ploughing or turning of the soil. Instead, seeds are directly planted into residue left from previous crops.

No-till farming contributes significantly to carbon emission reductions by focusing on natural inputs and encouraging carbon storage in three ways:

Lower fossil fuel usage.

Carbon sequestration.

Minimal soil disturbance.

New Zealand’s flour production is rooted in a blend of traditional and modern, sustainable practices. The process typically begins with locally grown grains—such as wheat, oats, rye, and spelt—harvested from farms across the country. Grains are then carefully cleaned and sorted to ensure only the best quality is used for milling. In larger milling facilities, the grains are ground in stages, starting with breaking down the kernel to separate the bran, germ, and endosperm.

For whole grain flours like Humble Flour, all parts of the grain are retained, while other flours might involve separating or refining certain parts, like the bran, to create a finer texture.

When it comes to the healthiest flour options available in New Zealand, whole grain flours from local growers top the list.