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Stone milling offers numerous advantages over traditional grinding methods. Unlike high-speed blenders or metal grinders, stone mills produce flour with minimal heat generation, preserving the nutritional integrity of the grains. This method retains more vitamins, minerals, and enzymes, resulting in flour that is richer in nutrients. Additionally, stone milling produces a more fibrous texture, which can enhance the structure and flavor of baked goods. Home bakers often notice that their breads and pastries have a more rustic and wholesome appearance when made with stone-milled flour.

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