Discover the Benefits of Stoneground Flour from Mariettas Daily Delights.
Did you know that the way flour is milled can significantly impact its nutritional value and flavor? We take pride in offering a variety of stoneground flours, milled right here using only certified organic grains sourced as locally as possible. Let’s delve into why our stoneground flour stands out and why it’s worth making the switch.
Understanding the Wheat Kernel
A wheat kernel is composed of three parts: the bran, the germ, and the endosperm. Each part plays a crucial role in providing nutrition:
- Bran: Packed with fiber and protein, the bran is essential for digestive health and helps keep you feeling full longer.
- Germ: This tiny powerhouse contains essential fatty acids and B vitamins, contributing to overall well-being and energy.
- Endosperm: Rich in carbohydrates, starches, protein, iron, and additional B vitamins, the endosperm is the primary source of energy.
The Downside of Commercial Milling
Commercially milled flour often sacrifices these vital nutrients. The process typically removes the bran and germ, leaving mostly the endosperm. Furthermore, the steel rollers used in commercial milling heat up during the grinding process. This excessive heat destroys many of the remaining nutrients, leaving you with flour that lacks the full nutritional benefits of the whole grain.
The Stoneground Difference
In contrast, our stone mill gently grinds the whole wheat kernel, preserving all three parts except for the tough outermost layer. This method ensures that our flour retains its full nutritional profile. The bran is ground very finely, so our flour doesn’t have large, hard chunks of bran, providing a smoother texture and better baking results.
Moreover, the stones in our mill stay cool during the milling process, which means the nutrients remain intact. This cold milling preserves the integrity of the vitamins, minerals, and essential fatty acids that are often lost in commercial milling.
Freshness and Quality
We believe in the importance of freshness and quality. That’s why we mill our flour in small batches. This approach not only optimizes the freshness but also ensures that each batch meets our high standards. Freshly milled flour has a richer, more complex flavor that can elevate your baking to new heights.
The Taste Test
If the increased nutrition isn’t enough to convince you, the taste of fresh, stone milled flour will. There’s a noticeable difference in flavor, with a depth and richness that commercial flours simply can’t match. Whether you’re baking bread, cakes, or pastries, using our stoneground flour will result in a superior taste and texture.
Conclusion
We’re committed to providing flour that is both nutritious and delicious. By choosing stoneground flour, you’re not only enhancing the flavor of your baked goods but also supporting sustainable, organic farming practices. Experience the difference for yourself and discover why our stoneground flour is the better choice for your health and your taste buds.