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Stone grinding why?

by luciano

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.

Deepening:
1. Preliminary operations the grinding of wheat : Grain conditioning
2. Millstones and millstones with stones
3.Grain milling
4.History of the cereal mill

 

Organic cultivation and ancient grains

by luciano

Organic cultivation is particularly suitable for ancient grains: why?
• The varieties of ancient wheat are particularly rustic, that is, adapted to survive in hostile, nutrients and water-poor conditions because selected during a period when agriculture was not yet intensive and supported by the unbridled use of chemical fertilizers, pesticides and irrigation systems. This characteristic allows them to cultivate areas defined as “marginal”, where modern varieties would struggle or require high economic effort.
• Given the strength of ancient grains, these varieties are particularly suitable for cultivation under organic conditions, where the use of non-natural chemical fertilizers is absolutely forbidden, thus protecting the environment. Fertilizers, among other things, not even necessary because they extract micronutrients from the soil by very deep roots.
• We all know that the diversity of the diet is of fundamental importance for human health. On average 60% of our calories come from wheat, rice and maize; for this reason it is important to alternate the use of the varieties of these three plant species and therefore get used to buying flours and products derived from the use of ancient grains that guarantee a real variety in the diet.
• Protect biodiversity.
The term “organic farming” refers to a method of cultivation that only allows the use of natural substances, ie present in nature, excluding the use of chemical synthesis substances (fertilizers, herbicides, insecticides). Organic farming means developing a production model that avoids the over-exploitation of natural resources, especially soil, water and air, using these resources instead within a development model that can last over time.
Deepening:
How to grow organic