If you think that any old flour will do when it comes to baking bread, then you might want to reconsider that opinion. The main reason for this is that stone milled flour has been proven to be much more healthful than the traditionally-milled variety. There are several reasons why this is so.
The stones used to grind the flour do not heat up like the other material used for milling do. By staying cold, the precious nutrients that exist within the wheat are kept intact. This is a huge reason why flour is so much more healthful than its counterparts.
Stone ground flour retains more of the wheat germ than other ways of milling. It is well-known that the germ portion of wheat contains very high levels of vitamin E. This vitamin is especially popular when used to boost the immune system and for the general health of your eyes.
When it comes to being able to be digested by the human body, stone ground flour is at the top of the list. Since it is so easily digested, it means that the nutrients are more bio-available to you after consumption
Great Mix Of Major Nutrients
When it comes to a perfect mix of carbohydrates, protein, and fat, stone milled flour has an almost perfect blend of the three major nutrients. You will feel healthy and satisfied after eating a few slices of bread made with it. Please contact Janie’s Mill for more information.