Source: Identità di Pizza
Milling wheat into flour is the most ancient daily activity done by human beings. Over the millennia, the systems of milling have evolved, in search of the most efficient technologies to separate the starch component of the grain (endosperm) from the outside covering (rye). This until the use of stone mills and, since 1880, of metal cylinders currently very common.
The technology of milling with cylinders was the most efficient evolution from the Austrian-Hungarian system of production of flour called “mouture en infini”, with which there were numerous milling phases in a series of multiple stone mills, extracting over 80 intermediate products, with dozens of men manually pouring out the content. The final goal was to extract a flour that would be as white as possible. The passage from stone to cylinders was a turning point in the quality of the flour, because we moved from an average of 10% high-quality flour with stone mills, to over 70% high-quality flour with cylinders.
However, this improvement in the bread making features of the flour was also matched by a nutritional impoverishment of the cylinder-milled flour, compared to stone-milled flour. Today, the available milling technique is very advanced, however, recuperating the...
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