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JAWhat makes stone-ground flour better than “regular” roller-milled flour? 💭 Jill, our Mill Manager, explains! 🙌
Our mill stones gently crush the entire kernel so that the nutritious and flavorful germ and bran are incorporated into the flour. (In contrast, roller-milled flour contains only the starchy endosperm.) When all parts of the grain are in the flour, you get:
• 𝗠𝗼𝗿𝗲 𝗙𝗹𝗮𝘃𝗼𝗿: Depending on the specific grain, you will taste a variety of flavors — often with rich, nutty notes and a slight sweetness.
• 𝗠𝗼𝗿𝗲 𝗡𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻: The bran and germ contain many vitamins, minerals, and healthy oils, all of which you get in stone-ground flour.
• 𝗡𝗼 𝗔𝗱𝗱𝗶𝘁𝗶𝘃𝗲𝘀: Because the nutrients in the whole grain are retained, we do not need to add synthetic nutrients, as happens with industrially roller-milled flours.
For these and other reasons, our traditional process of artisanal stone-milling provides discerning home and professional bakes with the highest-quality flours. To get ALL of the nutrition of the whole grain, choose our 100% extraction flours. That’s REAL whole-kernel flour, and yes, it’s REALLY good for you! 🙌
While we do sift out larger particles of bran from some of our lighter-textured flours, such as Sifted Artisan Bread Flour and Italian-Style Pizza Flour, even those flours retain the nutritious germ and a portion of the bran, and so have more nutrition than roller-milled flours.
Have questions about stone-milling? Leave them in the comments below, and we’ll answer in an upcoming video!
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