Comparatively speaking, stone mill flour is more dominant, with better taste and richer nutrition.
1, process difference:
Self-grinding stone mill flour is made by scientific slotted stone mill at low speed and low temperature, and its flour output is correspondingly low.
Ordinary flour in the supermarket is finely ground by centrifugal cast steel grinding rollers. The leather mill uses steel toothed rollers arranged in order to take away a lot of powder by rolling. The mill runs fast and has high temperature.
2, color difference:
Self-grinding stone mill flour is naturally white and slightly yellow.
The common flour in supermarkets is very white.
3. Taste and mouthfeel:
Flavor of gluten and wheat germ in stone mill flour.
When ordinary flour is mixed with flour, the draft is less and the color of dough remains unchanged.
4. Differences in nutritional value:
Carbohydrate, calcium, phosphorus, iron, vitamin B 1, B2 and other nutrients in stone-ground flour wheat are preserved and easily absorbed.
Ordinary flour is ground by a double-roll mill. Although there is a separation process between skin and powder, skin and core can be completely separated, but its nutritional value will be lost.
Extended data:
Advantages of stone mill flour:
Low-speed grinding and low-temperature processing will not destroy the nutrients in wheat, so stone-ground flour largely retains various nutrients, such as protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B 1, B2 and so on. Carotene and vitamin E in stone mill flour are 18 times higher than those in other flours.
Its low-speed grinding maintains the molecular structure of flour and does not contain any additives. When cooking noodles, the noodle soup made of stone powder is pale yellow, while other noodle soups containing additives are white.
Stone mill flour retains the original flavor of wheat, and all kinds of pasta made of stone mill flour have flexible taste, rich wheat flavor and higher nutritional value, which is a real natural green health food.