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Stoneground Flour

26th April 2019 by Paul Merry

Stoneground Flour

Stoneground Flour 1
Millstones

Milling with stones, which was, until 150 years ago, the only way flour was made, is today a tiny niche in the vast field of flour milling which is dominated by the modern roller mill.

Although an anachronistic niche, its place in the market is assured because enough people are aware that what is special about stoneground flour is that it is truly nutritious. The same could not be said about roller-milled flour which is emaciated, being devoid of the grain’s minerals and vitamins when compared with the stonegound product.

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Filed Under: Baker's Topics Tagged With: germ oil, Milling, Stoneground White Flour

About Paul Merry

Comments

  1. Maree says

    30th April 2019 at 09:29

    Very clearly and well explained Paul! Thanks for taking the time to post 🙂

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