THE MILL
Our mill is a
Traditional natural stone one
The natural stone milling, makes the flour “whole” is germ and bran being
mixed with the flour. Releasing its flavour, its scent and preserving important nutritional properties: these are the advantages of stone milling. The flour is full of fiber, minerals, vitamin B, vitamin E, proteins and fats.
This is why we call it pure whole flour, which is different from
the one obtained with cylinder mills. Stone milling cannot
produce “00” flours due to the fact that it is not possible to
reduce ash parameters caused by the germ and the bran
presence, even if the flours are sieved. The downside is a
shorter shelf-life, given by the germ presence.
which is different from...
The cylinder mill
The cylinder mill produces a white flour with very low ash content (00) , being able at the same time to meet the needs of the industry. During this process, whole flour is obtained by mixing flour and bran after defying the percentages. There are two different denominations: in purity, obtained with natural stone, and whole flour, high in ash content and obtained by mixing bran and flour from a very refined flour.
Our stones have been here for more than 200 years
This craft is the result of a series of experience gained over the centuries and carried with tradition through generations. In recent years this grinding technique has been rediscovered, leading to the construction of the modern stone mills. The difference between ancient and modern stone mills relies on the type of stone used.
It's important not to confuse the traditional stone milling with the modern one.
Find out why:
OUR
Ancient stones..
Are made with an entire block of flint as it’s found in nature and unlike the modern one, it needs a lot of care.
For instance, it has to be renewed by leveling it, marking the channels and reviving the surfaces in order to optimize the peeling, not the mincing.
The way they are processed gives the flour a signature: that of the miller and of an ancient craft.
UNLIKE
MODERN ONE..
Emery (Al2 O3, Corindon), Flint (Fe2 O3, Hematite), Magnesium Chloride (MgCl2), Magnesium Oxide (MgO, Periclase) mixed with water (H2O).
A compound industrially packaged to ensure maximum production at a low maintenance thanks to fictitious stones chopping the product with a high-speed processing. However many of the nutritional properties get lost due to the excessive processing temperature. Due to the absence of the miller's imprint, caused by sharpening, modern stones naturally wear out much faster and need to be replaced over time, unlike ancient ones that have endured for centuries.
DISCOVER ALL DIFFERENCES
Ancient Flour vs Modern Flour
- 100% WHOLE WHEAT FLOUR
- WHOLE GRAIN FLOUR IS ONLY ACHIEVABLE THROUGH STONE MILLING. FLOUR ORIGINATES AS WHOLE.
- < GLYCEMIC INDEX + IMMUNE SYSTEM + WEIGHT LOSS + SENSE OF FULLNESS + CARDIOVASCULAR SYSTEM.
- REGULATES THE INTESTINE - CONSTIPATION. CONTROLS IRREGULAR BOWEL MOVEMENTS.
- NO ADDITIVES
- WHITE FLOUR (00, 0) BRAN WHEAT GERM
-
WHITE FLOUR (00, 0) BRAN WHEAT
GERM
- HIGH GLYCEMIC SPIKES. INSULIN RESISTANCE. HIGH BLOOD PRESSURE. - NUTRIENT. - ABSORPTION OF IRON AND CALCIUM.
- ABDOMINAL BLOATING - INTESTINAL MOTILITY.
- ASCORBIC ACID (E300, VITAMIN C), L-CYSTEINE (E920), PHOSPHORIC ACID AND ITS PHOSPHATES (E338 - E452)
Ancient Flour vs Modern Flour
DISCOVER ALL DIFFERENCES
- 100% WHOLE WHEAT FLOUR
- WHOLE GRAIN FLOUR IS ONLY ACHIEVABLE THROUGH STONE MILLING. FLOUR ORIGINATES AS WHOLE.
- < Glycemic Index + Immune System + Weight Loss + Sense of Fullness + Cardiovascular System.
- REGULATES THE INTESTINE - CONSTIPATION. CONTROLS IRREGULAR BOWEL MOVEMENTS.
- NO ADDITIVES
- WHITE FLOUR (00, 0) BRAN WHEAT GERM
- WHITE FLOUR (00, 0) BRAN WHEAT GERM
- High Glycemic Spikes. Insulin Resistance. High Blood Pressure. - Nutrient. - Absorption of Iron and Calcium.
- ABDOMINAL BLOATING - INTESTINAL MOTILITY.
- ASCORBIC ACID (E300, VITAMIN C), L-CYSTEINE (E920), PHOSPHORIC ACID AND ITS PHOSPHATES (E338 - E452)
