Why Stone Milling?
Stone Milling has been known as the oldest practical means of grinding food products. Advances in milling technology have introduced roller mills with higher capacities and the ability to separate the germ from other parts of the seed easier. This, however, came at the cost of taking away the natural seed composition.
Recently the need to eat healthy and more natural have become the cornerstone of every consumer's shopping list. The realization of health risks of processed foodstuffs combined with the obvious benefit of more natural food formed the drive for more natural processing methods. For this reason, Stone Milling has made an astonishing comeback and regained its popularity as the preferred choice of milling. In the last 5 years, the dramatic demand for stone-milled products is evident in the higher prices that stone-milled product get.
Heat
The endosperm, bran, and germ remain in their natural, original proportions when using stone milling. Because the stones grind slowly, the wheat germ is not exposed to excessive temperatures. Heat causes the fat from the germ portion to oxidize and become rancid much faster and much of the vitamins to be destroyed.
Thiamin
Stone Milled product is relatively high in Thiamin compared with roller milled product. Vitamin B1, thiamin, or thiamine, enables the body to use carbohydrates as energy. It is essential for glucose metabolism, and it plays a key role in nerve, muscle, and heart function.
Roller Mills and Other mills
Roller mills, plate mills and impact mills all have metal grinding parts. These milling processes creates a metal taste in the final product that is very easily detected and disliked in some foods.
Flavour
Stone Mills use an open-textured, porous but tough stone that easily absorbs the flavor and aroma of the product essential oils. The stone milling process rubs this aroma into the product similar to rubbing a leave between the fingers releasing a much stronger product aroma distinct and well known to stone millers. A massive advantage is the much longer-lasting aromas in spices and herbs.
