Stone-Milled Flour: The Secret to Quality Bread

Once we have finished harvesting the grains and stored them in the silo, we begin the processing stage, which adds value to them by transforming them into whole wheat or rye flour.

At the Biruința Olteniei Agricultural Cooperative, we only process grains from our own production, featuring zero pesticide residues and extraordinary quality. We do this to assure our customers that we are serving them with utmost dedication, and we want to bring to their tables a product that encompasses all its natural nutritional values. We work hard, under the beating sun, wind, and rain, to fulfill a need that people have: eating quality bread, baked at home using flour free from additives and improvers.

In addition to the quality of the grains, our stone mill plays an essential role in the quality of the resulting flour. This mill, built by Paglierani, uses the age-old traditional grinding method with the help of Bio Stone Mill stones, which are BIO-certified and produced in Denmark.

We care deeply about the taste and nutritional qualities of the flour. As a result, we have committed to operating the stone mill at a low speed, between 90 and 110 revolutions per minute, constantly monitoring the temperature sensor to ensure it does not exceed 35 degrees Celsius.

After crushing the wheat, the resulting product—the raw flour—is pneumatically moved to the sifting section. Here, we separate the bran from the flour that will ultimately go into the bag and onto our customers' tables. During this separation process, we strive to preserve as much of the grain as possible, because the fibers and minerals present in the grain's outer layer are incredibly important and valuable.