Organic flour is obtained by milling traditional cereals like wheat or alternatives such as barley, corn, etc., grown organically. It must be certified to be sold as such. This also applies for cereals which, in order to be considered organic, must be certified by specific control agencies, which check that the grower meets the pertinent requirements.

Controls are conducted every year to confirm that the conditions for certification continue to be satisfied. The cereal destined for production of organic flour is grown without using synthetic chemicals (fungicides, weedkillers, chemical fertilisers, pesticides and parasiticides) and cannot be obtained from GMO seeds.

The organic grain is milled using cylinder or stone grinding.