How is stoneground flour different from conventionally milled flour?
Stone ground flours are more nutritionally sound because the wheat berries are milled whole – with the germ and bran. The flour is then sifted to produce ‘white’ flour. As a result the flour is never really ‘white’ and retains nutrients present in the bran and germ – folate, magnesium, phosphorus and zinc as well as some of the fatty acids. Traditional millers more often than not mill flour from local fields which means – less food miles.
With conventional milling the bran and the germ are removed first before the wheat is ground to produce white flour. This means that after milling the flour needs to be then ‘fortified’ with nutrients – iron, thiamine calcium carbonate.
You can see all of this on the photo above – the top part which looks grainier and greyer is stone ground flour and the bottom is conventionally milled.
Only 0.05% of the flour milled in the UK is stoneground. And our bread is made with some of that 0.05% flour. Never tried it before? Head over to our shop and order one now.