STROKED SMOOTH IN A STONE MILL
The grain heats up less when ground in a stone mill, thus even more beneficial substances are retained.
No valuable parts of the grain are taken away while milling, making wholegrain flour rich with minerals, vitamins and fibre.
FOR BLACK HOME-MADE BREAD
Favoured by bread makers, coarsely ground from selected rye, the wholemeal flour for bread just like the old days.