Stone mill
We apply the same philosophy adopted in the cultivation of the fields to the processing of ours gluten-free flours.
Here too we have chosen tradition by equipping the grinding room of our mill with two natural stone millstones of different diameters and rotation speeds. The advantage of stone grinding is that it keeps all the organoleptic properties of the cereals unchanged.
GRINDING IS AN ART
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, the temperature of the flour 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 scents 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.
ABOVE ALL THE RAW MATERIAL
Gluten-free cereals behave differently from one variety to another. There are corn with different aromatic complexities in terms of spicy notes and intensity, with more or less glassy grains and with extraction of flour of different fineness which in turn affects grinding temperatures and grain size. This is why knowing the ground variety of corn and knowing how it was grown are important information for obtaining excellence from the art that is stone grinding.
WHOLE WHOLE OR TUMBLED FLOURS
Le gluten-free flours that we obtain are ready to be offered to professional users in integral or tumbled form. By choosing the type of grinding and the mixture between different varieties of corn together with the customer, we achieve the desired aroma and aroma. With the use of a low speed centrifugal sifter we can tumble the flour and select the desired grain size by replacing the sieves, obtaining 4 different grain sizes from a single process.
ENDLESS FLOURS FROM ONE GRAIN OF CORN
With the customer we can undertake a process of searching for the most suitable mixture for his needs. By mixing precise doses of different varieties and grain sizes we are able to offer a personalized solution for each individual use need, allowing our customers to choose their own distinctive character in defining the taste and tactile sensation of their gastronomic creation.
