We use a 48” stone-burr gristmill built by Osttiroler—a small family-owned business in Austria and a 48” New American stone mill to cold stone mill our grains. In this slow rotation process the nutrient-rich germ is preserved and crushed into the starchy endosperm of the flour. This spreads the former’s oils throughout, imparting both flavor and nutrients to the end product.
Most modern mills employ industrial roller mill technology, whereby steel rollers strip away and separates out the bran from the germ and endosperm. While roller mills produce flour with greater efficiency and indefinite shelf life, the resulting product lacks the vitality, flavor, and punch of freshly cold stone ground flour.
