How do you know if stone-ground flour is truly milled with stones?
I ran across this article that originally appeared in USA Today in 2006. The author makes the claim that the label is unregulated and that manufacturers can simply say "100% stone ground" even if it's processed by a roller mill.
Does anyone know if, 6 years later, this is still true? If so, does anyone know which brands truly are stone ground?
Best Answer
The FDA does not currently have a legal definition of stone ground.
Companies like Hodgson's Mill, Bob's Red Mill, and Arrowhead Mills have petitioned the FDA to set a definition in the past under the concept of truth in labeling, to no avail.
Pictures about "How do you know if stone-ground flour is truly milled with stones?"
What is the difference between milled and stone ground flour?
Roller-milled flour also tend to yield loftier baked goods. The bran in stone-ground flour acts like little knives when bread is trying to rise; it interrupts the formation of a strong gluten matrix on which the dough can climb. In roller-milled flour, that dough can climb that matrix like a sky-hungry rock climber.What is stone milled flour?
Stone ground whole wheat flour is made from grinding whole wheat kernels in grindmills or stone mills. It is often used in making textured artisan bread. 1. This flour is typically used for bread manufacturing, but is not recommended for cakes and pastries.Is stone ground flour the same as whole wheat flour?
Stone-ground wheat is less refined than whole wheat because the bran and germ were never separated from the endosperm, and the finished product is usually coarser and less finely milled. Stone-ground wheat is more perishable than whole wheat flour and should be refrigerated to prolong freshness.The Anatomy of Wheat Flour Part 2 - Stone Mills
More answers regarding how do you know if stone-ground flour is truly milled with stones?
Answer 2
True stone ground would be hard to find. It will contain stone dust. Very hard on the teeth. But as said put on black paper under a strong light to see the dust. It would be a high priced flour if found. As stone grinding is slow to do. But does not produce the heat modern milling does. So a few nor nutrients in the flour.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Monstera, Pixabay, Angela Roma, cottonbro