by Jon Mueller | Nov 20, 2017 | Article
Research commercial or home flour milling and it won’t be long before you find information on the impact of heat on flour. Some claim that high-temperature milling reduces or destroys enzymatic activity. Others argue that flour will be heated when cooked; therefore,...
by Jon Mueller | Nov 20, 2017 | Article
Since the third century B.C., the process of milling grains into flour consisted of passing whole grains through two large moving millstones. Traditionally, one of the stones turned (the runner stone) via water, animal or human power source, while the other (the bed...
by Jon Mueller | Nov 20, 2017 | Article
Surprise: Most “Stone Ground” Flour Isn’t Really Stone Ground You’ve no doubt seen loaves of bread and packages of flour at the store with a blurb on the wrapper saying it’s “stoneground.” Would it surprise you to learn that most of the flours advertised as...
by Jon Mueller | Nov 20, 2017 | Article
Wheat is a cereal grain believed to have originated from a random cross-pollination of three different species of grass around 10,000 BC. It is thought to have come originally from the Near East and, due to its ease of cultivation, was a major factor in mankind’s...
by Jon Mueller | Nov 20, 2017 | Article
A GUIDE TO HOME FLOUR MILLING WITH THE LEE HOUSEHOLD FLOUR MILL Milling flour with a Lee Household Flour Mill is easy. Follow these steps for successful home milling: STEP 1: DECIDE WHAT KIND OF FLOUR YOU WANT TO MILL. Depending on the recipe, you’ll need to have the...
