What are the advantages and disadvantages of stone mill flour?

Stone mill flour, that is to say, flour produced by traditional stone mill without any additives, belongs to green organic food wheat flour. When grinding wheat with stone mill, the rotation speed ratio is slow and the heat energy generated is low. Protein has not been ripened, and the nutrients in wheat will not be destroyed.

Nutrients such as carbohydrates, calcium, phosphorus, iron, vitamin B 1 and B2 in wheat are all preserved and easily absorbed.

Disadvantages of stone mill flour:

Stone mill flour is more prone to mildew and deterioration, because the processing method of stone mill flour is different from the way that wheat bran and germ are separated from flour in our modern milling process, but part of wheat bran and germ are ground into flour together.

Because wheat germ contains a lot of fat and sugar, these fats and sugar are good health-care nutrients if they are extracted by special technology, but they are easy to deteriorate and mold after being ground into flour.

Method of selecting authentic stone mill flour

1, look at the color

The whitest stone powder is yellowish in color and will never produce fluorescence. Some stone mill flour will be slightly darker in color, which is caused by excessive drying of wheat during grinding due to different wheat varieties. It contains more bran, which is more nutritious and does not affect eating. Other flours are bluish white.

Steamed stone flour pasta is yellow in color, with fine bran stars on the epidermis, which is high-quality dietary fiber, but other flour is not.

Step 2 taste

Stone-ground flour retains wheat germ, and does not generate heat during grinding, so it is made into pasta with very strong wheat flavor. Mechanical flour removes wheat germ before grinding, and generates heat during grinding until the flour is raw, so it tastes very light after being processed into pasta. After making spaghetti with stone flour, it is firm and soft, and does not stick to teeth, and the remaining spaghetti will not stick to teeth. Other flour-processed pasta can't do it at all.