aj
Well-known member
With the wheat basis so high in our area.....I was wondering about the possility of starting a local flour mill. White wheat was pushed in our area for ten years or so and it is actually dropped here because of logistical problems.Has anyone had experience with small or big flour mills and what are some pitfalls. Is there a possibility of finding a niche market for small flourmill units. Organic? If we could mill flour and ship it direct to bakery somehow. Is there any organizations or information on the subject? I gues for us it would be kinda like taking a bushell of corn and making moonshine out of it. We'd be selling corn by the gallon instead of the bushel. ;D