Lao Xiangtan traditional noodles

Bai Jingjing's (refined flour) is the processing technology of wheat or crops (grains) by industrial modernization, and "stone mill" is the original traditional milling technology.

(Large-scale mill set with industrial modernization)

(Primitive man/traditional man pushed or pulled "stone mill/millstone, dough making tool")

Wheat/cereal flour is the main food source for villagers in the global village.

Industrialized/modernized milling (milling) units have high milling efficiency and large output, and can be classified and further processed according to the requirements of various cooked foods on flour quality.

Modern machine processing "ground flour": it can produce "high gluten flour", "jiaozi flour" and "steamed bread flour".

Of course, in the process of "milling" (mechanical milling: high temperature and high speed), there will be more or less nutrients affecting or destroying wheat.

Therefore, modern machine milling naturally needs various "additives". (Whitening agent) is to increase the scientific, standardized and reasonable application scope of flour (the state has laws and regulations on the use of "additives" in grain/food).

(Tradition: Donkeys pull stones to grind noodles).

(traditional stone mill processing flour)

(Modern "stone mill flour" products/stone mill flour biscuits)

(Modern "stone mill" production technology still uses "stone mill", but machines have replaced manual pushing and donkey pulling)

"Grinding" is a primitive and traditional "grinding" process.

After solving the problem of food and clothing, people pursue a healthier green "pure natural" diet and return to the original, and some ancient and primitive traditional food processing technologies quietly return.

The traditional "stone mill" is characterized by low grinding speed (20-25 revolutions per minute) and low friction temperature, which preserves/protects the molecular structure and nutritional components of wheat germ to the maximum extent.

Although the traditional "stone mill flour" is white and slightly yellow-black, it retains the fragrance of wheat and more trace elements and nutrients to the maximum extent.

Personally, if conditions permit, I will naturally choose "stone grinding noodles" and its products.

Compared with white flour and slightly black rural stone grinding noodles, I prefer rural stone grinding noodles.

Because true colors are true health. Now we all know that the white steamed bread we bought has some additives to make the food look more appetizing.

If you often eat at home, it is better to choose a slightly darker rural stone mill.

(2) If you are making some snacks, bread and other pasta, you can choose white flour, because these things are eaten once in a while, so it doesn't matter if you eat a little additive inside.

Now people are advocating pollution-free food without additives, and it is useless to eat too much food with additives. The color of the rural stone grinding surface looks a bit bad, but it is the original skin color of wheat and it is still healthy to eat. Let's all choose healthy food and live a healthy life.

Isn't that simple? Now people are choosing pollution-free products, green food and natural food. Then, in the countryside, most people like to make flour in the village, because they have their own food and watch the processing process of the mill with their own eyes. They don't add any chemical products except water. Finally, some people like to make black noodles.

Then there are some large flour processing factories between towns and villages. Their flour marketing is wide, mainly for supermarkets, shopping malls, enterprises, units, schools, restaurants and so on in the city. Therefore, in the process of flour processing, they must add something to ensure the moisture resistance and whiteness of flour.

Now people's tastes have changed. I like to eat noodles with my hands when I go to the canteen, because gluten is smooth and refreshing. Then dried noodles, the same noodles, everyone has eaten, no matter what others say, I feel terrible.

Cereal noodles are also very popular now. Black flour steamed bread, corn flour steamed bread and sorghum flour steamed bread are more expensive than normal wheat flour steamed bread.

In short, people's living standards have improved, and the requirements for taste have become more and more strict. It is no longer the day to eat chaff and swallow wild vegetables in the sixties and seventies.

I've never eaten stone noodles, but I'd like to try them. Now the refined powder mixed with talcum powder is too serious, and the taste of flour is getting less and less.

Hello, I'm glad to answer your question. Which do you prefer, refined flour or rural stone grinding noodles? My answer is rural stone grinding noodles. Let's share my views.

Difference between refined flour and rural stone mill flour

1. refined flour is processed by a large flour mill through multiple processes. After high-speed grinding and high-pressure crushing, most of wheat bran forms flour, so the flour yield is high. However, due to the high mechanical speed and high processing temperature, vitamins and minerals in flour are greatly destroyed.

2. The stone mill is flour made of natural sand and gravel, and does not contain any additives. So the stone powder you see is generally dark yellow, with a rough texture and no luster. The color is very different from that of refined flour processed by machinery. Stone mill flour has its unique advantages in many aspects. Using traditional stone grinding method, the nutrient content is higher than refined flour, and the unique flavor of wheat is retained. This is also the reason why the price of stone powder is higher than that of refined powder.

3. From the taste point of view, the pasta made of stone mill flour is rougher than that made of white flour, and the noodles are more chewy. On the contrary, noodles made of refined flour will be smoother and more sticky. This is also the reason why I like to eat rural stone mill flour.

These are the reasons why I like to eat rural stone mill flour. I hope my answer can help you.

As a rural person, I seldom eat white flour. Because I bought it at a high price, I only ate my own ground black flour. Because I am used to eating, I still like the slightly black stone powder in the countryside wherever I go.

I like to eat stone flour, which is healthier and tastes like natural wheat.

Rural stone mill surface

Hello, I'm glad to answer your question.

I come from the countryside, and the flour, cooking oil, eggs and so on I eat at present are all brought by my parents from my hometown, and I grow and grind them myself. Seldom go to the supermarket to buy it. So I prefer the traditional stone flour brought by my parents to the white flour bought in the supermarket.

I remember when I was a child, I often pushed wheat with my parents to the next village to grind noodles (commonly known as grinding noodles in rural areas). Now this craft is still there. In rural areas, ordinary villages will have a place to grind flour for the convenience of the surrounding villagers to grind wheat, rice and other crops into flour. Now that I think about it, it's full of memories.

The traditional stone mill is a low-speed grinding process, which will not destroy the nutrients in wheat. Therefore, stone mill flour retains many nutrients such as protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B 1, B2 and so on. Carotene and vitamin E in wheat, especially in stone mill flour, are 18 times higher than other flours.

Taste:

When grinding flour and flour with stones, it takes a lot of water and a short time to wake up after mixing. No matter whether it is pulled, pulled or kneaded, noodles can remain flexible and continuous. Noodles or noodles are tender and chewy when cooked. All kinds of pasta made of stone mill flour have rich wheat flavor, good taste and chewy head.

Ordinary flour is destroyed by additives and whitening agents, and the carotene in flour is too white. When kneading dough, there are few drafts, and the dough color remains unchanged. For example, if there are too many gluten enhancers, it is difficult to roll out the flour. When the flour is cooked, it looks good and tastes strong, but it doesn't taste like wheat.

Color:

Stone mill flour is naturally white and slightly yellow, because it contains a lot of carotene and dietary fiber.

Ordinary flour is white. The molecular structure of starch chain of flour in modern steel mills is destroyed, and the dough stability time is long and low, so it is difficult to get together. Therefore, it is necessary to add stabilizers, and in order to cater to people's wrong eating habits that the whiter the noodles, the better, additives such as whitening agents and gluten enhancers are added, so the flour looks very white.

So I prefer the stone grinding noodles in the countryside.