The Benefits of Stone Ground Flour
The term ‘flour’, derived from the French word “fleur”, is a variation of “flower”, which is commonly translated as “blossom”. In the gastronomic world, flour comes in the form of fine powder and is usually made from roots, seeds or cereal grains. Flour is the major component for making bread, which is a staple source of nutrition for many cultures. Flour is considered one of the most pivotal provisions in Europe, The Middle East, North America and North Africa, used mainly for the production of various breads and pastries.
Flour has a high percentage of starch or complex carbohydrates, and come in many different types, but statistics have shown that stone ground flour is considered to have more nutrition compared to other types.
Stone ground flour, especially whole-grain does not require enrichment. The endosperm, bran and germ contained in stone ground flour remain in its natural and unique composition, making it easier for nutrient assimilation. Because the process of stone grinding is at a slower pace, the germ is not exposed to overtly intense temperatures. Stone ground flour, coarser in nature, decreases the chances of losing vitamins (like vitamin E) when it’s processed, and is naturally free of sodium, cholesterol and fat free, and serves as an excellent source of fiber in your daily diet.
The process of milling stone ground flour usually utilizes two ridged stones to steadily grind and crush grains. This is done without the use of excessive heat, which is known to destroy essential vitamins. The next step is to sift the flour to capture any missed bran and germ components, and the flour goes through another round of grounding to create a version which has a higher nutrition value. The stone ground method is considered one of the best ways to produce stone ground flour, as exposure to high heat can cause dehydration, and important vitamins and minerals are lost. Usually, the final process consists of releasing wheatgerm oil into the flour, giving it its beautiful hue and flavor.
However, it is greatly recommended that stone ground flour be kept no longer than a fortnight, as chemical changes may turn it rancid when exposed to oxygen, heat and light.
More and more health experts are coming forward to advocate the benefits of stone ground flour. Not only does it have an enduring aesthetic quality, stone ground flour is also able to retain a higher amount of important nutrients because of its processing methods, as opposed to many other flours which are produced using conventional high speed steel rollers, resulting in the loss of vital minerals.
It is a known fact that only stone ground flour contains grain components in its original proportions, which include the super-rich mineral, wheatgerm oil. When the stones are ground together, they disseminate the germ oil in a uniformed fashion, whilst controlling the amount of heat used.
The result is first class, super-refined powder flour without a hint of rancidity, so you can bake to your heart’s content and be assured that you and your family are supplied with the best nutrients; and an unforgettable culinary experience.
Don’t forget to visit our online bakery for some delicious stone ground baked goods and have them delivered right to your doorstep!
