Modern mills typically use electricity or fossil fuels to spin heavy steel.
It uses cast iron, serrated and flat rollers to separate the bran and germ from the endosperm.
The endosperm is milled to form white flour, which can be recombined with the bran and germ to form whole grain or graham flour.
Different grinding techniques produce noticeably different results, but can be done to produce nutritionally and functionally equivalent output.
However, stone ground flour is superior in texture, nutty flavor, and nutritional value and has a better baking quality than steel roller flour.
It is preferred by many bakers and natural food advocates because it is believed to have Since the stones are grinded relatively slowly,
extreme temperatures of the wheat germ, such as can cause the oil in the seed part to oxidize and smell and destroy some of its vitamin content
allegedly not exposed. Compared to roller mill flour, stone milled flour, especially when milled from hard wheat,
It was found to be relatively high in thiamine.
Grist mills grind only "clean" grains that have previously had their stalks and chaff removed, but historically some mills also have equipment for threshing, sorting and cleaning before grinding.