Tiangang Lake Stone-Ground Flour

Tiangang Lake Stone-Ground Flour

　　Features of stone-ground flour: Preserves the nutrients in the flour. Currently, the flour processing in China involves high-speed and high-temperature procedures, which typically destroy most of the vitamins, minerals, active components, and nutrients. In response to this, we introduce a low-temperature stone-grinding method that benefits the nation, the people, and health.

　　Advantages of stone-ground flour: First, it is authentic in taste, without adding whiteners, softeners, or preservatives—green, pollution-free, and safe to eat. Second, the low-temperature processing ensures the starch isn’t gelatinized or dextrinized, the plant proteins (i.e., gluten) retain their original properties, and vitamins and trace elements remain undamaged, preserving full nutritional value. These are the two main differences between stone-ground flour and machine-made flour.

　　Source: Office of the People’s Government of Sihong County