Stone Mill Room

The Stone Mill Room embraces the growing trend of producing nutritionally rich stone-milled and whole grain flours. We are equipped with a 26-inch granite stone mill with grain hopper, along with a controlled grain feeder and flour sifter.

The Stone Milling Room is equipped to support grain milling for research, product development, and educational demonstrations. Using traditional stone milling technology, grains such as wheat, barley, quinoa, millets, pulses and other specialty crops can be milled into whole grain flours while preserving their natural nutritional components. The facility enables controlled milling operations, making it well suited for evaluating grain functionality, producing small batches of specialty flours, and exploring value-added applications. With its flexible processing capacity, the mill supports academic research, industry collaborations, and hands-on training in grain processing, helping stakeholders better understand how milling conditions influence flour quality and end-use performance.

Stone Milling Equipment

New American Stone Mill: A traditional stone milling system designed to produce whole grains into high-quality flour while preserving their natural nutrients and flavor. The stone mill is composed of a base and a runner stone with furrows, from the center of the stone to the edge. These furrows help to open up the grain kernel, exposing the inner part of the grain to the flat portion, or the land, of the stone. The land portion is where the primary grinding of the grain into flour happens. As the runner stone rotates over the bedstone, the furrows also guide the milled product outward from the center, allowing for continuous movement and efficient milling. With its versatility and ability to produce high-quality whole grain flours, the mill serves as a powerful platform for research, innovation, and value-added grain product development.