What are the advantages of stone mill flour?

Low-speed grinding and low-temperature processing will not destroy the nutrients in wheat, so stone-ground flour retains many nutrients such as protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B 1, B2 and so on. Especially, carotene and vitamin E in stone flour are 18 times higher than those in other flours. Its low-speed grinding maintains the molecular structure of flour and does not contain any additives. When cooking noodles, the noodle soup made of stone powder is pale yellow, while other noodle soups containing additives are white. Stone mill flour retains the original flavor of wheat, and all kinds of pasta made of stone mill flour have flexible taste, rich wheat flavor and higher nutritional value, which is a real natural green health food.