Is Stone Milled Flour Better?

Is Stone Milled Flour Better?

1. From the perspective of technology:

1. The stone mill uses a scientifically grooved stone millstone, which is ground at a low speed and low temperature, and its flour output is relatively low.

2. The stone mill speed is 20 rpm.

2. From the perspective of color:

1. Stone-ground flour is naturally white and slightly yellowish.

2. Because stone-ground flour contains a large amount of carotene and dietary fiber.

3. From the perspective of taste and flavor:

1. The aroma of stone-ground gluten and wheat germ (wheat aroma essence).

2. When mixing noodles with stone-ground flour, it absorbs more water and the noodles are rested for a short time after mixing. No matter whether it is pulled, pulled, or rubbed, the noodles can remain flexible and unbroken. After the noodles or noodles are cooked, they have a flexible and chewy taste.

3. Various pasta made with stone-ground flour have a strong wheat aroma, good taste, and are chewy.

Machine Working Video

Stone flour mill unit

Single machine