We're on Our Grind
This week our new 48-inch New American stone mill arrived. New American Stone Mills was founded with the aim to return to a rich milling and time-honored baking tradition, and they produce some of the highest quality mills available in the country. This equipment is going to have a profound impact on the capacity, consistency, and quality of the milled products we offer. Made of Vermont Barre granite, and with a capacity of 300 pounds, we will now be able to mill larger quantities of the heritage grains our local farmers are growing and more closely monitor the quality of the flours.
Milling flour in this way is simple and elegant: two granite stones sheer and crush the grain into an exceptional flour that contains all of the natural, vitamin-rich oils from the germ (or embryo) of the grain. Most store-bought flours are produced using roller mills, which typically remove the germ from the grain to increase shelf-life for mass markets, but which also removes vital nutrients, and delicious flavors and aromas.
Big thanks to Andrew Heyn at New American for delivering, installing, and training us on our new stone mill. You can learn more about their company’s mission and commitment to quality here. While our countertop workhorse KoMo Fidibus mills have served us well over the years, scaling up like this is a total game changer.
