Stone Ground verses Roller Milled flour Most of the flour we use has been processed by separating the elements of the Wheat kernel, and grinding it with large steel rollers. This process is less expensive than Stone Grinding but produces heat which lowers the vitamin content. As the individual components are ground separately it is very easy to blend different protein contents to achieve a low protein flour which is great for sauces and cakes or a high protein flour suitable for bread making. Stone Ground flour grinds the whole Wheat kernel and produces very little heat. The dough is slightly darker than roller milling and has more Bran. It is less elastic and therefore less forgiving but many argue the benefits of whole grain and a more "natural" taste. Personally, I prefer the taste of Stone Ground in Indian breads made on the hob such as Roti/Chappati or Paratha and Roller Milled for baking.
Posted on: Sat, 28 Sep 2013 08:43:22 +0000