Ballyminane Mill is the very last working water-powered flour mill in the country that is producing flour at a commercial level. The only bit of electrical power that we use is in the cleaning of the grain and stitching the bag. Everything else is powered by water.
Records show that the mill dates back to 1832 through Griffiths Evaluation. Micheal Murphy – my grandfather – bought the mill in 1925 and his son Aidan continued on right up to his passing in January 2019. Aidan was the last true “Master Miller” of his generation. I have been running the mill since 2008.
The wheat, which is sourced locally from 2 or 3 different grain companies, is ground through a set of french burr milling stones. The grain has to be a minimum 11% protein and moisture level of 14%. My number one priority is quality not quantity. The working of the mill ensures that the stones do not overheat, the wheat grain used is not damaged, and that is what gives this stoneground wholemeal flour its unique and authentic flavour that sets it apart from any other flour in the market.