The NCI Stone Milling Handbook provides readers with an overview of the stone milling process and the different ways it can be utilized. The handbook is an invitation to gain basic, introductory knowledge about stone mill features and benefits. It allows readers to delve into the production, processing and marketing of products that can be stone milled. NCI strives to provide encouragement for our readers to continue to explore the vast array of opportunities to improve their milled products for quality and nutritional value.
Millers, bakers, and food manufacturers are aware of increased interest by consumers to improve their dietary habits by eating wholesome, clean-label foods. Consumers are attracted to interesting foods that have appealing backgrounds and convey nutritional advantages and wellness support. Consumers are also attracted to foods that are connected to sustainable sourcing, improving the environment, and the ability to easily identify the source of the food they eat.
These 9 chapters cover the history of stone milling through developments you can expect in the future:
1. History of Stone Milling
2. Stone Mill Components
3. Stone Mills: Making a Difference in Flour Nutrition
4. Stone Mill Use
5. Grain Cleaning and Conditioning
6. Processing Different Classes of Wheat
7. Processing Other Grains and Pulses
8. Stone Milling Marketing and Commercialization
9. The Future of Stone Milling
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