Tag: Grain mill

According to nutrition experts, fresh milled flour begins losing its nutritional value within 24 hours of grinding. This rapid degradation is a primary reason why many health-conscious individuals are asking: is home milled flour healthier than the commercially produced alternative?

According to several sources, freshly milled flour can lose up to 40-45% of its B and E vitamin content within the first 24 hours of grinding. So, how fast does fresh milled flour lose nutrients, and what can you do to preserve its nutritional powerhouse properties?

According to the Whole Grains Council, a grain is considered 'whole' only if it contains all three essential parts of the kernel—the bran, germ, and endosperm—in their original proportions. Fresh milled flour, which is ground from the complete grain kernel without any parts removed, perfectly fits this definition and is therefore considered whole grain flour.

According to nutrition experts, freshly milled flour can contain significantly higher levels of vitamins, minerals, and antioxidants than commercially processed flours. The key question many home bakers and health-conscious consumers ask is, 'is it healthier to mill your own flour?'

The nutritional value of flour starts to decrease significantly almost immediately after milling, with some studies suggesting a loss of up to 40% within the first 24 hours. This stark reality is the primary reason why many home bakers and health-conscious individuals are asking: is it beneficial to mill your own flour?