We grind all our rice, corn, sorghum and buckwheat flours strictly with stone, this allows us to have a tasty, fragrant and colored flour.
What is the advantage of stone grinding
The advantage of stone grinding is to keep all the organoleptic properties of the cereals unchanged, from the colour, to the aroma, to the taste.
Stone grinding is comparable to an art made of sensorial experiences where the grinder and conductor are the protagonists of an orchestra.
Among the tactile sensations is temperature of the flours is the most important, it must always be kept as low as possible to preserve the organoleptic, nutritional and aromatic qualities of the ground cereal.
The perfumes that are released during grinding together with the noise of the moving stones are elements that guide us in adjusting the millstones, essential for checking that they do not touch each other.
The grains of gluten-free cereals they are the only elements that divide the two millstones, making them almost float on top of each other.
The ability to understand and manage the nuances of these different sensations leads to the production of high quality gluten-free flour, while obtaining the desired final grain size for use in the most varied culinary applications.