Stone grinding does not develop heat and preserves the wheat proteins

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DID YOU KNOW THAT STONE GRINDING COMBINED WITH A CLEANING SYSTEM WITH OPTICAL SELECTORS GUARANTEES MAXIMUM FOOD SAFETY

Research conducted by Professor Giovanni Dinelli, of the University of Bologna, Full Professor at the Department of Agricultural Sciences and Technologies, has shown that stone grinding plants, of various models and types, when they normally do not exceed 80 rpm minutes do not overheat the flour, reaching a maximum of 45 ° C.

This is unlike cylinder grinding where flour can reach temperatures of almost 90 ° C. Evidently there may be cases in which the stone grinder uses mills that exceed 200 rpm to produce greater quantities: in this situation the product can increase in temperature, but in any case never exceeding 65 ° C.

Of course, the higher the product temperatures, the lower the nutrients present, which will inevitably be lost.

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