November 26, 2020 - 9:37am
definition of "first clear" for stone ground?
Going back to square one...
Does stone milling produce similar spectrum of flours as roller milling? Or, in other words, isn't stone milling a single pass process breaking the grain into uniform size particles, thus making impossible sifting, "bolting", and "extraction"?
If, in roller milling, "straight grade" is the starchiest 72-76% of the spectrum, can "first clear" be thought of as 100% (whole grain) extraction minus the straight grade? Does this apply to stone milling too?
Would appreciate any reference to a (text)book on the subject.
Happy Thanksgiving and Best Wishes, h.
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Please read all the links (both this site and the other site) mentioned in the comments of this post: http://www.thefreshloaf.com/node/66478/proper-refined-bread-flour-home
They deal exactly with your question.
https://www.angelfire.com/journal/millrestoration/newprocess.html
It aswered my question. Will come back to it later to see if it also addresses why stone milling, while not single pass in general, makes better flour than roller milling.
I saw this label from a farmer who also mills his grain and assumed that "stone ground" always means single pass.
Gradual reduction milling was invented centuries before the advent of roller mills. The notion that stone-milled flour is and has always been this crudely milled single-pass whole grain product is a marketing lie.
@Harum, Perhaps I misunderstood your questions. Are you asking about commercial milling or home milling?
If commercial, modern or historical?
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@charbono: excellent link.
Here's a video done at Hayden flour mill in Arizona. They use a "peeler", a stone mill and a sifter.