WHY DO WE STONE MILL?
In the industrial cylinder milling process, the bran and the germ of the grains are removed; the germ in particular represents the vital part of the grain, the richest in essential elements such as vitamins, amino acids, mineral salts, fibres, antioxidants, and unsaturated fatty acids. A more refined product is thus obtained, characterized by a good shelf life given by the elimination of fatty acids.
Stone milling implies grinding of the whole caryopsis through stone wheels. In this way, all parts of the grain are crushed then amalgamated and do not separate even after sieving (abburattamento), resulting with unmistakable flavor and organoleptic properties. This activity also involves slow processing, which prevents overheating and alteration of the most fragile nutritional elements. The flour we obtain preserves all the nutritional properties that characterize the organic grain, or pulse, in its integrity.
