Stone-ground flour

Stone-ground flour

　　Stone-ground flour is made from high-quality wheat carefully selected from the eastern Gansu region, using an ancient traditional stone-grinding process that refines it to a fine texture. The slow rotation of the stone mill does not generate high heat, which helps preserve the nutritional quality of the grain. It retains the wheat’s original protein, carbohydrates, calcium, phosphorus, iron, vitamins B1, B2, and other essential nutrients. In particular, its vitamin E content is 18 times higher than that of regular flour. It also contains an appropriate amount of wheat bran and wheat germ oil. Long-term consumption can help prevent various lifestyle-related diseases, aligning with the dietary trend toward returning to nature. Various foods made with stone-ground flour have a soft and chewy texture, rich wheat aroma, and higher nutritional value, making them truly natural, green, and healthy food.

　　The stone mill itself contains certain minerals that naturally mix with the nutrients of the grain through friction, creating a harmonious blend. Stone-ground flour preserves the authentic flavor of the wheat. Foods made with it are soft and chewy, with a rich wheat aroma and higher nutritional value, making it a genuinely natural, green, and healthy food.

　　Its low-speed grinding characteristic also preserves the molecular structure of the flour, eliminating the need for any additives. When cooking noodles, the broth made with stone-ground flour has a light yellow color, whereas the broth from flour containing additives appears white.