Stoneground White Bread Flour

Stoneground Flour vs Rollermilled (industrially ground) Flour

There are three parts that make up the grain - the bran, the germ and the endosperm. The bran provides fibre, protein and vitamins that are vital in maintaining a healthy digestive system. The germ provides B vitamins and fatty acids that are necessary for healthy brain function. The endosperm contains starches, carbohydrates, protein, iron and B vitamins.

Stoneground milling, which is done a cool and gentle way, retains these vitamins and nutrients.

On the opposite end of the spectrum, industrially ground flour is ground using high speed rollers that heat the wheat, in this process the bran and germ are taken away, and in doing this, important minerals, fats, fibre and vitamins are also eliminated.