Cold milling in one pass?

The question in the milling world: can grain be processed, milled, and rolled cold in one pass with a stone mill? The answer is YES!

The stone mill: A simple and effective tool

The stone mill appears simple but hides ingenious technology. It can process grain in one pass, producing traditional flours with exceptional nutritional quality.

Managing the process in one pass: A subtle balance

The secret to cold milling lies in meticulously managing several parameters. The miller adjusts the grain flow, the speed of the millstones, and their spacing.

Rolling grain and choosing sieves: A crucial decision

Cold milling in one pass allows the grain to retain its essential nutrients. After milling, the miller can choose from a range of sieves to determine the flour's fineness, from 200 microns, 300 microns, or larger.

Complete flour or sifted flour?

One advantage of cold milling in one pass is the ability to produce complete flour with the grain's germ. Depending on needs, the miller can sift finer for high-protein flour or opt for a coarser grind to retain more nutrients.

The art of tradition: A duo of simplicity and quality

Cold milling in one pass exemplifies the union of tradition with nutritional and taste quality, respecting traditional methods while meeting modern milling standards.