Low-speed grinding and low-temperature processing will not damage the nutrients in wheat. Therefore, stone flour retains the maximum protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B1, B2, etc. in wheat. The nutrients, especially the carotene and vitamin E in the stone flour are 18 times that of other flours.
Its low-speed grinding features maintain the molecular structure of the flour without any additives. When cooking noodles, the surface of the stone flour flour is light yellow, while other flour-containing soups containing additives are white in color.
The stone mill flour retains the original flavor of wheat. The various pastas made with stone mill flour are soft, wheaty, and have higher nutritional value. They are truly natural and healthy foods!