Many people do not know what are the advantages of this brave flour on a stone mill. Our ancestors thousands of years grinding grain between two stones (Rommel). This is the oldest, slowest and the best way to convert grain tightly and cream colored powder we call flour. With technological development and industrialization people begin to grind grain of motor rolling mills. They flour assumes a faster and they are in line with the then hurried out the rhythm of human life. Then millers learned and to remove fiber-rich bran and nutrient rich germ and make finely milled flour only the endosperm of the grain, which is rich in starch. People quickly accepted this new flour, which has a very long shelf life and makes it soft and fuzzy bread, cakes and pastries. Unfortunately, this new white flour is almost devoid of vitamins, enzymes, minerals, phytochemicals and fiber, which are abundant in whole grains. Its fine texture makes it very quickly usvoyavaemo of the human body, which instantaneously absorbed, which leads to a rapid release of glucose and insulin levels.
This flow of rapidly digestible carbohydrates, a large part of the problem of the diet of a large part of today's generation.
Today, several centuries after open rolling mill, the relationship between man and nature has again become increasingly turn to the practices of our ancestors.
Grinding the grain of our mill it comes in contact only with natural materials - stones, which are made of the same elements of which is the soil. In this process, the grain enters once again into contact with the substances and minerals from which ate to grow.
Modern fully automated mills grinding grain between steel rollers at a very high speed, which gives greater productivity and lower costs. But apart from these benefits, they have one significant difference - in this high-speed process grind grain at very high temperature. At this temperature, the majority of the nutrients are destroyed (including vitamin E from the germ of the grain, and many other vitamins, enzymes and anti-oxidants), and also contributes to the process of any future rancidity, which is the reason for the addition of preservatives. A stone mill grinds slowly grains without heating them while maintaining the utmost all useful ingredients. For this we decided to go back to what our ancestors have done and proivezhdame quality product that brings and keeps in itself all the goodness of the grain.
source: http://www.ecosem.bg/