Good bread starts with quality flour.
Every baker knows that small nuances—freshness, structure, and ingredient balance—affect the final result.
However, traditional approaches to flour selection often limit possibilities, as industrial milling does not always preserve all the beneficial properties of the grain.
Are there alternatives?
Yes, and one of them is milling non-standard grains on stone mills, which allow you to obtain fresh flour and experiment with composition.
Spelt and rye are grains with fundamentally different properties in baking:
Spelt is rich in protein, which makes the dough elastic yet delicate.
Rye, on the other hand, contains more pentosans, which retain moisture, making the dough denser and stickier, and the final baked product moist and aromatic.
That’s why proper milling plays a crucial role in working with these grains.
Wheat flour is a classic choice, but using non-standard grains gives bread new flavor notes, improves crumb structure, and enhances nutritional value. For example:
Rye flour makes baked goods denser and adds a characteristic tangy taste.
Spelt flour provides a nutty flavor and a more tender texture.
Whole grain flour retains the maximum amount of minerals and fiber, improving fermentation and prolonging the bread’s freshness.
One of the best ways to improve baking is to combine different types of flour. For example:
50% whole grain rye + 50% wheat flour – gives bread a rich taste and good porosity.
30% spelt + 70% white wheat flour – the perfect combination for aromatic and airy baked goods.
100% whole grain flour – for maximum retention of nutrients and unique texture.
Using The Miller mills allows bakers to create their own ideal grain combinations.
For example, The Miller D-30S mill with a sifter helps to obtain different fractions of flour without additional processing, which is especially important for flexibility in production.
The Miller brand has developed a range of mills that meet the needs of modern bakeries. The Miller D-30S model is an excellent solution for small-scale production due to its compact size and high productivity—up to 45 kg/hour.
Freshness of flour – milling just before use preserves the maximum amount of nutrients and aromas.
Flexibility in flour texture – thanks to the built-in sieve, both whole grain and refined flour can be obtained.
Energy efficiency – the mill is equipped with a frequency converter, reducing electricity consumption.
Operational safety – an automatic shutdown system protects the equipment from overheating.
Modern bakers strive to create not just bread but true culinary masterpieces that are memorable for their taste, aroma, and health benefits.
Using alternative grains opens up new possibilities, but achieving the best results requires control over the milling process.
The Miller stone mills help bakers obtain fresh flour, experiment with textures, and achieve the perfect balance in baking.
If you're looking for a way to take your products to the next level—start with the right flour.
