What is the difference between a stone mill and a domestic flour mill?

For decades stone milling is been used by mankind for our regular flour needs. Stone grinding of flour is nothing new. This has been the most popular means to make flour for our everyday meal needs.  

This is how we produce flour for centuries before electricity was invented. Still, some old historic stone mills are running around here and there. Some rely on waterpower and often the new modern bakeries or food joints are installing their mills to grind the fresh flour in-house for wonderful and fresh food.

All these are evidence that flour is the staple ingredient of our kitchen and it is not going to die down anytime soon or never. When it comes to stone mill and domestic atta chakki- one thing crosses our minds first – what is the difference between stone-ground flours and domestic atta chakki and how efficient they are in producing the best flour?

Difference between Stone Mill and a Domestic flour Mill?

1.      In terms of Taste

Often stone-ground flours are considered to be more nutritious and healthy with the right aroma of freshness. This is all because they retain the germ and bran. These are the aspects that are known to hold flavor also.

But it is equally true that the strong aroma of stone-milled flour is often too strong for many people because they are habitual of eating baked goods in which the flour is the base ingredient.

On the other hand, roller-milled flour can also make loftier baked foods. The taste of the flour is almost similar but might be a little softer than the stone-milled one thus making it more admirable to most people.

2.      When it comes to making bread

The bran in traditionally milled flour works like sharp knives when bread rises which hinders the formation of the gluten matrix based on which the dough rises. Whereas in roller-milled flour, the mixture rises that matrix like a steep and sharp rock climber.

3.      Difference in Storing both flours

When it comes to storing the stone-milled flour due to its volatile fats, it can maximum be stored for three to six months after it mills whereas the domestic milled flour can stay for a little longer for use.

When to Use One Versus the Other

Both types of mills have their benefits when it comes to using them. Sometimes the traditional mill takes the credit and often the roller-milled leads the race. There are many places where you can use either one or both.

If you are out to create pie doughs, use half stone-ground flour and half roller-milled flour to make all-purpose or pastry. This fusion of aromatic flour will help simple dough manipulation and it will be accepted and loved by almost every eater.

The fact is, the stone mill has lost its relevance these days and most people are more drawn toward modern and fast food where domestic mills are widely used. Still, the former hasn’t lost its credibility entirely even today!

Synopsis

Keep this in mind that today in this fast-changing world of food products, everyone is looking for modern and easy maintenance appliances to use. Although there are many benefits with both types of flours, chances are you would love to have the latter one at home because of its portability and easy maintenance without compromising on quality.