Imagine an old mill somewhere in the Carpathians.
The loud wind turns the blades, while inside the wooden structure, the millstones rhythmically grind the grain into fluffy, fragrant flour.
Decades will pass, and this mill will gradually fall into disrepair, but its millstones will remain strong, ready to work for hundreds more years.
Why? Because they are made of the perfect stone.
For centuries, people have searched for the answer to the question: which stone is best for a millstone?
The Miller conducted its own research to find the answer.
Since ancient times, people have experimented with different types of stone for grinding grain.
Some materials crumbled, leaving unwanted stone particles in the flour.
Others, while strong, wore out too quickly.
In the past, this caused many problems for bakeries, as the quality of the flour directly affected both the structure and taste of baked goods.
To find the ideal stone, The Miller turned to historical sources, consulted expert millers, and studied mills that had been operating for decades.
Millstones must combine several important characteristics:
High hardness – the carved grooves on the millstones should remain sharp for many years.
Optimal toughness – the stone’s structure should not crumble or contaminate the flour.
High quartz content – ensures the long service life of the millstones and a high-quality, uniform grind.
If a stone has a weak structure, the millstones wear out quickly, and unwanted impurities end up in the flour.
That is why choosing the right stone is critical for professional milling.
While researching historical documents, The Miller found references to a special stone that was used for the best mills.
It was quarried in Ukraine and used to make millstones for "noble" windmills and expensive water mills.
In the past, a pair of such millstones cost as much as building an entire mill!
This type of stone was named "noble granite" due to its incredible strength and durability.
Modern industrial grain processing mainly relies on roller mills.
But are they really better?
Let’s compare:
1. Flour Purity
In roller mills, the metal surface of the rollers gradually wears down, which can lead to microscopic metal particles contaminating the flour.
Millstones, on the other hand, are made of natural materials, and the unique structure of "noble granite" minimizes dust and unwanted fragments during milling.
2. Preservation of Nutrients
Roller mills operate at high speeds, causing intense heating of the grain during grinding.
This heat destroys enzymes, B vitamins, and fatty acids, which are particularly sensitive to temperature.
Millstones work at natural speeds, without overheating, preserving all the beneficial nutrients of whole grains, including fiber, minerals, and antioxidants.
3. Uniform Grind
Roller mills crush grain between metal rollers, producing uneven particle sizes – fine starch is mixed with larger bran fragments.
Millstones grind using natural friction, ensuring a consistent, uniform texture.
These features make stone-ground flour healthier and higher quality, which is especially important for professional bakeries.
The Miller has been using "noble granite" for over 10 years to manufacture its mills.
Why does this matter?
Optimal grinding quality – The millstones ensure fine, uniform flour, perfect for artisan flour baking.
Durability – The mills operate for years without the need to replace the millstones.
Ease of use – The automatic control system and energy efficiency make The Miller mills the ideal choice for small and medium-sized businesses.
Resource efficiency – Low energy consumption and minimal dust formation help reduce raw material waste and maintenance costs.
Bakeries using The Miller mills achieve consistent flour quality, which is a key factor in producing premium baked goods.
By choosing the right stone, you choose quality.
In the past, "noble granite" was available only for elite and expensive mills, but today, The Miller makes it possible for everyone to produce perfect flour.
The mills created by The Miller represent both the past, tested by centuries, and the future, being built today.
