Traditional stone mill whole wheat noodles

In the grinding process, whole wheat flour is ground with bran on the surface. Stone mill is ground with a stone mill wheel and can only be produced in small quantities at a time. These two kinds of flour do not need to be heated during grinding, so they retain most of the oil and have a strong flavor.

The more bran and buds a grain contains, the easier it is to rot. Therefore, it is best to store whole wheat flour and stone flour in the refrigerator after opening to prevent the grease inside from deteriorating.

Spontaneous flour is usually a kind of pre-mixed flour. Flour marked "spontaneous" contains chemical yeast, such as baking powder.