Kvelde Mølle

About Kvelde Mølle

Kvelde mølle as we know it today dates from 1916. It was built when people switched to electricity. We still swear by stone grinding, and believe it gives the flour unique qualities and properties. When the grain fibres are torn between two stones, a lot happens that rollers cannot replace. Stone milling takes more time, but we think it is worth it. This is also confirmed to us by bakers from all over the country. Over time we have built up a range of specialities, each with its own story at the mill. We are probably one of the first to start grinding the ancient grain spelt in modern times. This has become one of our biggest products and we are probably the largest producer of spelt in Norway. We are also proud to have Florsiktet mel (finely sifted flour), a Norwegian stone-milled Tipo 00. This is great specifically for pizza, focaccia and pasta, and for all yeast baking in general. One last product we would like to highlight is Hvetegrøpp (coarsely ground wheat), which has become very popular in all wholemeal baking. Hvetegrøpp gives good structure, more moisture, longer shelf life and better flavour in wholemeal baking. Kvelde Mølle was the first to get the Nyt Norge (Norwegian food origin label) mark on wheat flour, and we are proud of our wheat flour, which is produced from grain from local farmers. All our artisan flour is stone-milled, unblended, without additives and bleaching. We can therefore proudly say that we have clean flour in the bag. Come and visit us at Kvelde Mølle for a chat about flour and a pleasant bit of shopping in our ever-growing mill shop. First come, first served at the mill!

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