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2. Stoneground flour - Wikipedia

   en.wikipedia.org/wiki/Stoneground_flour

   The inclusion of more bran and intact wheatgerm in the flour means that it is often credited with significant health benefits. [ 3 ] In the US, flour only has to "pass between stones" once during its manufacture to be regarded as stoneground, and it has been claimed that a significant proportion of flour sold as stoneground in the US has not ...

3. A Guide to Different Types of Flour and When to Use Them - AOL

   www.aol.com/guide-different-types-flour-them...

   Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

4. Millstone - Wikipedia

   en.wikipedia.org/wiki/Millstone

   This mechanism regulates the feed of grain to the millstones by making the feed dependent on the speed of the runner stone. From the feed shoe the grain falls through the eye, the central hole, of the runner stone and is taken between the runner and the bed stone to be ground. The flour exits from between the stones from the side.

5. Gristmill - Wikipedia

   en.wikipedia.org/wiki/Gristmill

   Stone-milled flour has been found to be relatively high in thiamin, compared to roller-milled flour, especially when milled from hard wheat. [ 20 ] Gristmills only grind "clean" grains from which stalks and chaff have previously been removed, but historically some mills also housed equipment for threshing , sorting, and cleaning prior to grinding.

6. This Is the Difference Between Bread Flour vs. All-Purpose Flour

   www.aol.com/difference-between-bread-flour-vs...

   flat lay of coffee beans and a blue straw inside a cup shaped outline made with ice cubes; cold brew coffee concept

7. Graham flour - Wikipedia

   en.wikipedia.org/wiki/Graham_flour

   Graham flour in a bowl. Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. [1]