Camí de les creus, 1 | 08180 Moià | Barcelona

+34 93 833 13 00 /

ABOUT US – Gluten Zero
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Our history

That’s how we are, a small Company with lots of experience and most of all with clear aims. We work hard and patiently to achieve them, always with the respect and compromise for a healthy, organic and conscious nutrition.

We started more than 20 years ago converting conventional fields to ecologic ones and harvesting our own cereals. Jordi had a small stone mill and he was alone on that. He one of the few producing organic flour in the area. Over time La Grana Ecològica was growing but we continue grinding in a stone mill until now.

Nowadays La Grana Ecològica is still a small business specialized on eco flours and gluten free eco flours ground in a stone mill.


A 20 years experience background company in producing organic food. The highest standards in food quality, local material and organic.


Specialist in all types of homemade organic flours, ground in stone mill.


Actively involved in transforming conventional fields to organic, where own productions are made.


Always aiming to reduce the CO2 footprint, we care about the health of the planet and of the people who live in it.

Stone mill grinding, artisanal and with best results.


Picture of our stone mill.

First of all we must consider that stone mill grinding is a type of artisanal grinding that has been used until flour production was increased.


Which are the advantages of grinding stone mill?


We must take into account some aspects:


1. It is ground in a single pass: When grain enters in our stone mill it is ground whole and sifted to a greater or lesser degree depending on whether the resulting flour will be white, whole or semi. Once the grounding is done, it leaves the mill and the flour is packaged, but it is not subjected to any other manipulation.


2. Less oxidation of the flour: In relation to the previous explanation when grinding at once the “trip” that the cereal makes until it is enterily ground is very short, so it is hardly in contact with the air. This makes the oxidation of the unsaturated fats in the flour smaller, and consequently the cereal retains the germ (very nutritious part of the cereal). In addition, the cereal preserves the volatile items, so we obtain a higher organoleptic quality flour.


3. Less humidity: In traditional stone milling we work with a lower humidity (around 10%), at lower humidity, greater conservation of the cereal and a longer shelf life.