Stone milling is a traditional grain-milling method in which grain is ground between two rotating millstones, producing a flour that retains bran, germ and endosperm together and is associated with wholemeal and specialty flour markets.
In trade practice
Because stone milling does not separate bran and germ from the endosperm, the resulting flour has higher fibre, fat and mineral content than roller-milled white flour, and a shorter shelf life due to the germ oil present. Buyers sourcing stone-milled flour for specialty or organic ranges should request a certificate of analysis confirming moisture, ash and fat content, as elevated fat accelerates rancidity. Stone-milled flour is produced in smaller batches and throughput is lower than roller milling, which affects lead times and minimum order quantities.
In a specification
Specifications for stone-milled flour should state the grain variety, extraction rate and maximum moisture, and may reference wholemeal flour standards where applicable; the milling method should be explicitly named to prevent substitution with roller-milled product.