Ground Flour or Rolled Flour?
There’s more than one process by which flour is extracted from grain. When you understand how each process works, it’s much easier to purchase the best kind of flour for the style of bread or pastry
you want to bake. Ground flour is generally coarser than rolled flour.
All Daisy Flour is created by a roller mill process described here more completely.
Our steel rolls (pictured at right) do not grind the wheat but actually rub the flour away from the fibers in the
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Our steel rolls (pictured at right) do not grind the wheat but actually rub the flour away from the fibers in thewheat berry in a process called “flouring”. This was a new process when it was installed about 1900.
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Although the mill had been in operation since about 1760, feed, wool and flour were produced there as a water-powered grist mill. With the conversion in 1906, the name of the mill was changed to the “Annville Flouring Mill”.
Today, other millers produce stone-ground style flours the grist-mill way in which the grain is ground between two horizontal stones, like these shown below. In general, it is a coarser flour.
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Today, other millers produce stone-ground style flours the grist-mill way in which the grain is ground between two horizontal stones, like these. In general, it is a coarser flour.
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