Most Flour available in shops is made by a process known as Roller Milling . this process is fast and in our present times may well be necessary to produce the volume of flour needed today .
We have found though whilst Roller Milled Flour is technically suitable for baking purposes it is very bland in taste and texture compared to Stoneground Flour .
We have always , only used Stoneground Flour in our Bakery as we feel it produces breads and products which are delicious and nutritious .The Slow milling process on large stones used by Traditional Wind and Water Mills of suitable grains produces flour containing the whole of the grain , nothing is taken away , except in the case of white flour where the larger bran particles are sifted out . It is also our belief that Stoneground Flour is likely to have a number of health benefits .
If you decide to buy breads or flour made from grains which have been Stoneground and not Roller milled we advise you to check carefully either with the Baker or the flour supplier that the flour has been genuinely Stoneground and is not simply thought to be so because there is a picture of a Mill stone on the flour packet . Sadly we have found this advertising practice is happening
