Stone milling
Cold, slow, and whole — nothing but the grain.
Cold and slow
Our millstones turn at forty revolutions a minute — a fraction of a roller mill's speed. The grain stays cool, so the germ's oils and vitamins survive to your bowl.
The setup
stones natural granite, dresser cut rpm 40 — cool enough to touch output ~120 kg / day, small batch difference the whole grain, nothing removed
Why it matters
Heat kills flour. Cold stone-milling keeps the germ alive, which is why stone-milled flour tastes like grain instead of cardboard.