Is stoneground flour better?
The simple grinding of the whole grain in a single pass through and between two horizontal, round millstones is at the heart of traditional milling. It is designed to produce wholemeal flours with excellent flavour and nutritional value. Unlike roller milling, which removes the outer layers of the grain, stone milling crushes the grain and all parts are mixed in together. Even when finely sifted to produce lighter coloured flours, they will still contain fine particles of the fibrous and most nutritious parts – the germ and bran. There has also been research to suggest that the heat generated by roller milling destroys greater percentages of nutrients in comparison to stone ground flours of equivalent extraction rates.
