Every baker knows that flour quality is the foundation of great baking.
Its properties determine not only the dough structure but also the final taste, aroma, and even the shelf life of the baked goods.
However, not everyone pays attention to how the grain is milled.
The milling method has a huge impact on flour characteristics.
Let’s explore different milling methods, their features, and what to consider when choosing flour for your bakery.
There are two primary milling methods used today:
Large mills use metal rollers to crush grain in multiple stages. The result is a highly refined flour with minimal bran and germ content.
Pros: consistent quality, fine white flour, longer shelf life.
Cons: milling removes some minerals, vitamins, and natural oils.
In stone milling, grain is ground between natural stone millstones.
This method preserves the whole grain—bran, germ, and endosperm—retaining more nutrients, essential oils, and natural flavors.
Pros: high nutritional value, rich aroma, deep flavor, adjustable fineness.
Cons: requires precise adjustments for consistent results, shorter shelf life compared to roller-milled flour.
One of the best examples of stone milling is The Miller mills, which use natural granite stones.
This ensures that flour retains all of its natural components and achieves an ideal texture for artisan baking.
Flour quality influences everything: dough texture, fermentation, gluten elasticity, and even how digestible the final product is.
Dough Texture and Bread Structure
Stone-ground flour contains more bran and germ, which affects gluten structure. Dough made with stone-milled flour may be less elastic and take longer to rise, but the final result is a unique texture and a richer taste.
Flavor and Aroma of Baked Goods
The less processed the grain, the more aromatic compounds remain in the flour. Stone-milled flour retains essential oils, giving bread a more pronounced flavor. That’s why many bakers choose The Miller mills—to produce fresh, fragrant flour without overheating the grain.
Nutritional Value and Digestibility
Grain germ contains B vitamins, magnesium, potassium, and healthy fatty acids. In industrial milling, these components are usually removed.
However, stone-ground flour preserves the full nutritional value of the grain, making baked goods not only tastier but also healthier.
Dough Behavior
Coarser flour absorbs more water, making the dough feel denser.
In baking, this is balanced by longer fermentation times, which enhances both flavor and digestibility.
The answer depends on your baking style and business concept.
Classic Pastries and White Bread – Roller-milled flour is ideal for soft, fine-crumb baked goods, providing a consistent result.
Artisan and Sourdough Bread – Stone-ground flour brings out new dimensions in flavor and texture. Many artisan bakeries are switching to in-house milling to produce unique flour blends.
Gluten-Free and Alternative Grains – Stone milling is highly effective for ancient grains like spelt, rye, preserving their full nutritional profile.
This is why modern mills like The Miller are gaining popularity among bakers who want full control over flour quality and the ability to create truly unique products.
For example, The Miller D-50S model not only mills grain but also sieves the flour immediately, allowing bakers to produce different textures for various baked goods.
Choosing a milling method is not just a technical decision—it’s a philosophy for every baker.
If you want to make your baked goods truly special, experimenting with different types of flour is essential.
And if you strive for complete control over quality, consider milling your own flour.
This opens the door to new flavors and elevates your bakery’s reputation in the eyes of your customers.
