The rediscovery of an ancient milling technique

Stone milling for the production of artisan flour lines—tasty and in line with the demand for more natural products—is a method that has come back into fashion in recent years.

Stone milling is one of two methods for producing flour; the one currently most used, especially in large industrial productions, is through the use of roller cylinders. The difference between the two methods lies in the processing speed of the grains and the amount of flour that can be produced in a given period of time. Stone-ground flours are the result of a slow, rhythmic process, as nature intended, obtained by means of large, opposing stone millstones that rotate at a very low frequency, ensuring less refining of the grain compared to modern methods. The reduced rotation speed crushes the grain without overheating it, thus allowing all of its nutritional characteristics to be preserved. For this very reason, stone milling is currently the most widely used method for creating organic flours from so-called Ancient Grains.

Stone-ground flours contain all the good substances of the grain: thanks to the slowness of the processing method, all layers of the grain are preserved, including those found deep inside that contain its true essence. Flour obtained by stone milling maintains all the aroma and nutritional properties of the raw material: vitamins and minerals from the bran, carbohydrates and proteins from the wheat germ, and fats and vitamins from the core—a true concentrate of taste and well-being ready to be used in many different recipes.

Stone-ground flour does not necessarily mean whole-wheat flour. Through this milling technique, all the main types of flour can be produced based on the sifting. Stone-ground flours therefore lend themselves to countless uses in the kitchen. From pizzas and focaccias, to cakes, tarts, and cookies, up to more rustic products like bread or pizza in pala with whole-wheat or semi-whole-wheat flours, stone-ground flours allow for a multitude of different doughs and preparations.

Flours not only for true enthusiasts but also for those who love to experiment!

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