Flour stone grinding machine

Stone-ground flour empowers modern diet with traditional craftsmanship, and its value is reflected in three dimensions:

1. Nutritional adherence to low-temperature grinding

Through the low-speed operation of natural stone, high temperature is avoided to destroy the vitamins, minerals and active enzymes in the flour, and the original nutritional structure of wheat is completely preserved.

2. Fine powder quality control system

According to the needs of different ingredients, the grinding coarseness can be accurately adjusted:

• Coarse powder is suitable for coarse grain staple food, retaining the granularity of dietary fiber;

• Fine powder fits the baking needs, achieving the dense taste and elastic tension of pasta.

3. Zero-additive quality commitment

The whole process is physically processed, refusing the intervention of industrial additives, and the pure transformation from wheat core to flour ensures that every ingredient meets the clean label standard.

The stone milling process makes flour a natural link between the land and the table

——Inheriting with craftsmanship, paying tribute to the ultimate pursuit of quality life.

Shandong Xianlin Stone Mill-Shi Fengjiao 18615657220:

The purpose of stone mill flour machine, the nutritional value of stone mill flour.

• Stone mill flour machine is commonly known as powder mill, which can grind wheat, corn, sorghum, beans, millet, rice, buckwheat, oats, oil wheat, Chinese herbal medicine, pepper, pepper and other grain crops.

• Stone mill flour machine is based on the traditional stone mill and adds electric equipment. Its set speed is about 20 revolutions per minute. Low-speed grinding and low-temperature processing will not destroy the nutrients in the raw grains, and the protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, B2 and other nutrients in the raw grains are retained to the greatest extent. Its low-speed grinding characteristics maintain the molecular structure of flour, without any additives. When cooking noodles, the noodle soup of stone mill flour is light yellow, while the noodle soup of other flours containing additives is white. Therefore. Stone mill flour retains the original flavor of wheat. Various pasta made with stone mill flour has a soft and tough taste, rich wheat aroma, and higher nutritional value. It is a truly natural green healthy food.