Stone grinding why?
The choice is motivated by the desire to work flours that preserve all the parts of the grain obtained with a single step. A flour with an irregular granulometry is obtained, with a greater quantity of bran (which gives a darker coloring) and a total conservation of the germ (embryo). Germ preservation is the basic and essential aspect of natural stone milling, since it contains both the most “noble” part of the grain, consisting of antioxidant substances, such as carotenoids (especially zeaxantines and lutein), fat-soluble vitamins (in particular the E), polyphenols, flavonoids, betaine and beta-glucans, which the most “tasty” part, composed of essential oils. The complete blending of the starch with the essential oils contained in the germ gives the flour a fragrance and a richer and fuller aroma. However, the mills must work at low rpm so as not to overheat the flour and compromise its qualities. The stone milling must, however, predict the cleaning and analysis of the grain beforehand. Food safety should be guaranteed, effectively, even before grinding, through analysis on the sanitary quality of the raw material and with a careful cleaning process capable of eliminating not only earth and foreign bodies but also broken and sick beans. With the milling of cylinders and with several passes, the various components of the flour are obtained separately and then reassembled according to certain criteria (especially commercial). Theoretically, therefore, it is possible to obtain with flour the cylinders a flour complete with all the components of the grain as well as that obtained with the stone milling.