Eureka Meulens only uses high-quality, locally-produced wheat. In the region in and around Heidelberg and Swellendam conservation farming is the norm and wheat is cultivated in soil worked by light-toothed implements rather than disturbed by the conventional disc plough. As much as possible of the residue of the harvesting process is also left on the land. As a result, the soil is high in natural organic materials and the development of soil organisms like earthworms is greatly stimulated. As a consequence the soil needs less fertiliser – especially nitrogen – and its texture and structure is improved by these sustainable practices and the effect of the soil organisms on an ongoing basis.

Wheat is grown in a crop rotation system in which leguminous plants plays a prominent role, which means that the soil is naturally enriched with nitrogen and that the chemical control of insects and weeds is drastically reduced. The conclusion drawn from this implies that the wheat grown here possesses more of a natural sustenance than otherwise and that it does not suffer to the same extent through artificial chemical additives.

Apart from the unique production process the local wheat undergoes, Eureka Meulens flour is also ground in a very special way. This grinding process ensures a particularly natural and healthy end product which bakers would also find more economical to use than the standard commercial alternatives. Standard commercial flour-mills employ equipment requiring some 14 sets of steel rollers or hammers to grind the wheat. These rollers or hammers generate extremely high temperatures, inevitably damaging the wheat germ and also destroying valuable vitamins and enzymes in the process. During the grinding process the fine, top-quality flour is continually abstracted for use in cake flour and self-raising flour. In contrast, the grinding process at Eureka Meulens utilizes only three sets of rollers, whereupon the flour finds a grinding-stone. It is a much slower and more natural process that generates relatively little heat.

During this grinding process no components are abstracted from the flour. Therefore, white bread flour at Eureka Meulens retains all the healthy wheat germ (about 3%), fibre, natural oils, vitamins and enzymes, making it rich in fibre, wholesome and nutritious. This also contributes to the extended shelf-life of bread baked with this flour. Furthermore, this gives rise to a 3 to 4 percent higher water absorption potential, definitely advantaging the economical baker.