Stone-Grinding
This simple process of stone grinding has remained in principle largely unchanged from ancient times until the present day, although the size, type and complexity of the stones and methods of powering them have been modernised through history.
In the 18th century steam turbines powered by coal, revolutionised many mills & provided a reliable and controllable source of power. Today electricity is used to power eight sets of millstones at Doves Farm Foods.
Each set of millstones comprises a one metre wide stationary "bedstone" with a matching, rotating "runner stone". Each stone has special grooves or "furrows" radiating out from the centre dividing the stone into "lands" which are the areas of the stone which actually crush the grain.
The grain is fed into the "eye" at the centre of the horizontal stones and the "furrows" distribute the grain out evenly to the “lands” across the stone, while introducing air to cool the process. As the "runner stone" rotates parallel to the stationary “bedstone”, the grain is crushed. The resulting meal is then carried further outwards along narrow “furrows” to be expelled at the circumference as flour.
The surface of the millstones, which must never touch, and the "dress" of the furrows and lands are crucial to the quality of the flour are regularly maintained by skilled craftsmen.
The stone grinding process crushes grain smoothly producing elliptical bran particles while gently warming the flour and evenly distributing the natural oils, vitamins and minerals throughout the flour. This is indeed the nutritional advantage of stone grinding compared to any other form of flour milling. 
As the whole grain is ground during stone grinding wholemeal flour is produced. It is necessary to add sieves after the stone grinding process to refine the flour. White flour made by this method is off white in colour due to staining by the bran.
At Doves farm we have 8 sets of millstones which produce a total of about 2 tonnes of flour per hour.
