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The capacity crowd at Farmers Mill Baking Innovations 2014 belied the stormy weather enveloping Christchurch city on March 4th, as many brave "baking people" of New Zealand and France ventured to join Farmers Mill at Christchurch Polytechnic for this unprecedented new product launch. CEO Grant Bunting, kicked off proceedings and impressed with the Mill's 100% New Zealand story to the capacity crowd. Technical sales manager Mat Keys and Lesaffre representatives revealed some exciting news - introducing the new range of Lasaffre FERMEX and NZ brand ingredients and Farmers Mill's new premix flour, cake mixes, scone and bread mixes, as well offering as a sneak preview of the new Smartbake™ "industry leading" low salt / no sugar cake and bread mix range. These new Smartbake™ variants are close to being available now and we encourage your enquiries to secure first interest and market advantage for your bakery. One excited attendee, Mike Sproule of Original Foods won a trip for two to France on the day. A sure winner, just like all other Farmers Mill bakers impressed with our international quality New Zealand Grown and Milled wheat flour.

Check out the 14 minute video highlights above as well as the photo gallery from the day. Farmers Mill enjoyed some incredible media coverage across more than 14 different channels of print and news web sites. Check the stories in our news page. And don't forget to check the products section of this site – and visit us regularly to see what’s new, what’s available, and how to order.

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Farmers Mill is the first independent grower-owned and operated flour producer in the country to receive funding from the Agricultural and Marketing Research and Development Trust (AGMARDT), for the specific development of nutrition focussed flour and baking products.

Farmers Mill, which has partnered with Lincoln University and the Food Innovation Network, will receive support from Agmardt aimed at exploring market opportunities and encouraging innovative ideas within the agribusiness sector.

The grant will assist with in-market development of a nutritional product range using specific grain and flour based products. The project is expected to deliver flours and pre-mixes which have a low score on the glycaemic index (GI). It is well established that low GI foods can keep blood sugar levels steady and even help metabolise fat more efficiently.

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And the winner is...

23 May 2014

Congratulations Mike Sproule of Original Foods, who has won a trip for 2 to Lille, France

There was always going to be a winner from the attendees at Farmers Mill Innovation Presentation.  All those who registered before the event and were customers (as opposed to the likes of staff, associated agencies, media or other suppliers).  The drawn winner was Mike Sproule from Christchurch based Original Foods.  Mike and his wife will jet to Paris and catch a bullet train to Lille in Northern France, home of Lesaffre.  Bon voyage Mike.

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Farmers Mill leading the way with 100% NZ Flour and Innovative baking supplies

A state-of-the-art, brand new mill is the reason Farmers Mill Flour is providing bakers throughout the country with uniquely customised, fully traceable flour and baking supplies.

Farmers Mill, based in Timaru, boasts new milling equipment which has been designed to mill New Zealand wheat to an exceptionally high standard and produces premium biscuit, all-purpose baking, cake, pastry and bread flours to unique, high end specifications.  

Since its opening in June last year, the business has grown substantially to become a leading producer for the NZ baking industry supplying to iconic brands such as Griffins Foods, Couplands Bakeries, French Bakery and Baker Boys. Key retail outlets using Farmers Mill flour for artisan breads and pastry based products include Little & Friday in Auckland, Blanchfields in Greymouth, Rangiora Bakery and Bakers Beyond in Invercargill.

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Prime Minister John Key cut the ribbon at the Farmers Mill official opening in Timaru this afternoon.

Farmers Mill, New Zealand’s only independent grower-owned and operated flour producer, celebrated its launch with an official opening ceremony attended by shareholders, staff, the local community and special guests who came together to support a new player in the fiercely competitive flour industry.

Chairman Murray Turley said that traceability from ‘paddock to plate’ has a greater significance in these times of increased awareness of food safety and security.

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Prime Minister John Key opens new facility for independent local Co-op – Farmers Mill

Locally produced flour, up to 28,000 metric tonnes of it a year, will be on the menu for New Zealand families with the opening today of a new flour processing mill in the South Island city of Timaru.

Locally owned Farmers Mill, the country’s only independent grower-owned and operated flour producer, has invested $10 million in the facility which will serve some of New Zealand’s leading baked goods producers such as Griffin’s Foods Limited and Coupland’s Bakeries. Farmers Mill Chairman Murray Turley says the new processing plant will put more of Canterbury’s famous grains into some of New Zealand’s favourite foods and offer a high-quality local substitute for imported flours and grains.

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Mill opening nears

03 May 2013

Timaru's new flour mill will be officially opened on May 30.

It is being built by Farmers Mill, a new company established by South Canterbury grain storage company Grainstor. The milling equipment is state of the art and not seen before in New Zealand. It is designed to mill soft wheat to a higher standard than the older equipment. The mill will produce premium biscuit, baking and bread flours to the specifications of high-end customers....

Read more...  www.stuff.co.nz/Mill-opening

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Timaru's new flour mill is on target to start production in the first week of May. Construction of the mill has been completed and workers were putting the finishing touches on the site, such as sealing the concrete yard outside. The mill is being built by Farmers Mill, a new company set up by South Canterbury grain storage company Grainstor. General manager Grant Bunting said they had processed grain into flour in test runs, but commercial processing was still some...

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The new flour mill at Washdyke is taking shape, and will be "something spectacular" when it is completed, new general manager Grant Bunting says. "It's very exciting," he said yesterday. Mr Bunting, who has been in the role a week, said the building itself was "well and truly finished". The milling equipment was in place and being installed and commissioned. Construction of the mill is on schedule with final commissioning expected to take place next month...

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The arrival of specialist milling equipment from Italy has seen construction on the new multimillion-dollar flour mill in Washdyke move to its next stage. Eight 40-foot containers holding the equipment arrived on site yesterday. Another seven will arrive in three weeks and another four or five around Christmas. The equipment is state-of-the-art and had not been seen before in New Zealand. It is designed to mill soft wheat to a higher standard...

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