Stone Ground Whole Wheat Flour
What is Stone Ground Whole Wheat Flour?
Stone ground whole wheat flour is a powder made from grinding the whole wheat kernel using stone mills (shown left) instead of modern steel roller mills. The FDA has not developed a standard of identity for stone-ground wheat. Thus, there is some variability among stone ground flours – if stone mills were the only type of milling or one step of the milling process.
Wheat is produced globally. There is wheat production in the majority of the continental U.S. The region dictates the variety of wheat grown based on kernel hardness and color. For example, Kansas primarily produces Hard Red Winter Wheat. The wheat is harvested and delivered to flour mills to grind into flour.
Stone ground whole wheat flour is used as a source of whole wheat flour for bread baking. It is required if a product is to be called “Stone ground wheat bread”. Typically it has a medium granulation that would not function well for cakes and pastries.
Stone ground whole wheat flour is composed of moisture (14%), protein (12-14%), fat (1-2%), carbohydrates (54-62%), fiber (1.7-2.6%) and ash (1.2-1.7%). Stone ground whole wheat flour retains the fiber that is lost when the bran and germ are removed to make white flour.
In breads, stone ground whole wheat flour can be used alone or blended with whole wheat or enriched wheat flour depending on the bread being developed.
This food is very low in saturated fat, cholesterol and sodium. It is also a good source of dietary fiber, and a very good source of manganese and selenium. The process of stone ground wheat produces less heat (usually <160oF), therefore preserving vitamins, minerals and aroma associated with the original grain.