Grupe & Meyer Flour

Our flour
Good flour is the key to quality bread. That's why we have decided to enter a
partnership with the farmer Per Grupe in order to produce our own flour. At
Grupe&Meyer we offer a great variety of flours ranging from wholegrain to wheat
flour, none of them containing ascorbic acid. And by collaborating with the most
ambitious bakers our flour is constantly tested and improved to obtain premium
quality.
The grain used for our flour is 100% organic and grown in the Nordic region, most of
it on three farms in Nothern Seeland, Denmark. Since we give priority to the aromatic
and nutritional properties as well as the baking capacity of the grain, we thoroughly
select - in close collaboration with the Nordic Gene Bank - different species of grain
that contain i.a. a high amount of protein, and minerals, providing greater health
benefits.
Also, terroir being the sine qua non of the Nordic cuisine, we take pride in growing
grain that obtains an unmistakably Nordic flavour when grown in our soil and
climate.
The grain has been part of Nordic food culture for 6000 years and is endemic to the
New Nordic Cuisine. Especially the ancient grain types such as spelt, barley, rye and
wheat from Øland that we have grown in the Nordic countries since time immemorial,
are indispensable for making bread, porridge, boiled grain and beer.
We use our own flour in all of our bakeries. By also offering our flour to costumers around the world we wish to give everyone the opportunity to share in our ancient Nordic food culture – but doing it their own way
and maybe taking it to levels we hadn't even dreamed of. Reinventing the past in
creative ways is the motto we live by!

This is what Chad Robertson, the king of bread making, said about using our flour for his bread during his visit to Denmark:

"I brought 50 pounds or 25 kilos of flour from San Fransisco and I baked with that the first day and then I started using the flour of Per Grupe and Claus Meyer and I prefer this one now. (...) It's just an incredible flavour."

Watch this video of Chad doing a bread making performance with Claus Meyer

To learn more about our philosophy of bread making, please watch these videoes:

If you love bread making as much as we do, please try our bread recipes

Below you find a selection of the flours we produce and sell

Our rye flour
Our rye flour is wholegrain flour ground on a stone grinder. Nothing is sieved away.
We are using different kinds of rye to create the best basis for your bread.
Rye bread made from wholegrain flour has many good properties. It's healthy, tasty
and stays fresh and juicy forever. Rye bread has been the nutritional basis for the
average population since the Middle Ages.

Application
Our stone-ground rye flour is great for rye bread or as a flavour and structure
enhancer in lighter kinds of bread.

Our wheat flour
Our wheat flour does not contain wheat germ or shell pieces. Our goal is a flour with
a unique flavour, a high amount of protein and gluten of high quality. A good gluten
quality is what makes the dough springy and supple, making for a good, juicy and
delicious bread. To obtain the best quality, we use different kinds of wheat, that
supplement each other. New ones as well as old ones.
You can bake entirely using wheat flour, but we recommend mixing it up with either
wholegrain or Øland wheat flour.
Growing quality wheat in the Nordic region is no small challenge. It takes maximum
care of the fields and wheat types that provide high quality rather than big crop yields.

Application
With its high gluten quality this wheat flour guarantees a springy and supple dough
that makes for airy bread and delicious cookies and cakes. It can be used in any kind
of cooking.

Our Øland wheat
Our Øland wheat flour is ground once on a stone grinder and then sieved. Øland
wheat is from Øland in Sweden. Bread made from Øland wheat flour has a poignant
sweetness and depth to its taste. The high amount of protein and gluten of premium
quality allows for doughs with great elasticity and bread that stays juicy forever.

Wheat from Øland is one of the few original wheat types that have followed the
climate and the populations of the Nordic region since time immemorial. For many
years the Øland wheat remained forgotten in the Nordic Gene Bank. But today it is
grown on several fields.

Application
Stone-ground wheat from Øland is very suitable for making juicy bread sits in a
basket or baking tin or for making free standing bread and buns from more solid
doughs. The gentle treatment preserves almost all the germ from the shells as well as
a part of the delicate bran. It results in a darker and more solid bread and a very
delicate, aromatic and slightly sweet flavour. It's excellent to mix it with lighter kinds
of flour, the Øland wheat contributing with its delicate flavour and good baking
capacity. It takes longer for stone grinded flour to absorb the liquid compared to fine
wheat flour.

Our Øland wheat, wholegrain
Our wholegrain flour made from Øland wheat is ground on a stone grinder. The flour
contains all the natural parts of the grain – nothing is sieved aside.

Øland wheat is from Øland in Sweden. Bread made from Øland wheat flour has a
poignant sweetness and depth to its taste. The high amount of protein and gluten of
premium quality allows for doughs with great elasticity and bread that stays juicy
forever.

Wheat from Øland is one of the few original wheat types that have followed the
climate and the populations of the Nordic region since time immemorial. For many
years the Øland wheat remained forgotten in the Nordic Gene Bank. But today it is
grown on several fields.

Application
Make solid, juicy wholegrain bread from this flour. This kind of bread, which is also
called wholemeal bread, must be baked in a tin. The wholegrain flour is well suited to
be mixed up with lighter kinds of flour, the Øland wheat contributing with its delicate
flavour and excellent baking properties. It takes longer for stone-ground flour to
absorb the liquid compared to fine wheat flour.

If you would like to buy our flour, please contact

Pernille Marie Martinussen
Phone: + 45 - 35 30 15 12
E-mail: pmm@meyerfood.dk

You are also more than welcome to visit Grupe & Meyer's official website (the website is in Danish only):
www.grupemeyer.dk

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