This bread is prepared by specialised organic bakers. Part of the specialised organic bakeries prefer wholemeal from traditional mills with mill-stones over roller milled wholemeal produced by a flour plant. They argue that stone milled flour has a better flavour and higher nutritional value because it contains all the original parts of the grain kernel. In contrast, wholemeal from a roller mill is product of are constitution process, in which the nutritious germ and outer layer fractions are usually left out, because these shorten flour shelf life and may reduce baking quality.