How to Make Good Stone-Ground Flour?

For producing quality flour using stone mills, it's much more than just using the mill!

Every step of the process, from grain selection to flour storage, is crucial to achieving a high-level final product. Let's discover together the five essential steps to making excellent stone-ground flour:

1. Understanding Your Grain

To begin with, it's essential to thoroughly understand the grains being used. Each grain has unique characteristics that make it suitable for different recipes. Laboratory analysis can help us uncover these traits and decide whether the grain is better suited for making bread or pasta.

2. Taking Care of Your Grain

The quality of the flour also depends on how the grains are handled before milling. Proper storage, sorting, cleaning, and brushing of the grains are necessary to ensure they are clean and of high quality. The cleanliness of the grains significantly impacts the quality of the flour. Good grain hygiene is crucial!

3. Creating the Right Environment for Your Mill

The flour mill and its installation environment are also very important. A clean, well-ventilated area with controlled temperature is ideal. Additionally, it’s important to implement protections to prevent insects and rodents from infiltrating the production area.

4. Mastering Your Mill

To produce superb flour, mastering the cereal mill is essential. Understanding how to adjust the millstone speed, monitor the flour temperature, and regulate the gap between the millstones is crucial. It’s an art! Alma Pro offers training to help you master your mill.

5. Storing Your Flour

Once the flour is ready, it must be stored properly to maintain its quality. A cool, dry, and dark place is ideal for preserving all its flavors and qualities.

Ready to embark on the stone-ground flour adventure? Contact us!