Does Stone-ground Flour Retain More Nutrients Than Blade-cut/Roller-milled?

At 10on10 Foods, pure, freshly milled flour is our passion. No flour bleached and treated with chemicals–just pure, real flour, fresh from nature. Pure, real flour, fresh from nature, is our passion. In this blog, we will compare stone-ground and roller-milled flour, and discuss what that means in regards to flavour, health, and nutrients. No fancy words, just reliable information that you can trust. And yes, we’ll show you why 10on10 food is your best choice.

What is Stone-Ground Milling and What is Roller Milling?

Stone-ground milling refers to grinding wheat (or other grains) between two heavy stones (or metal plates), at a relatively slower speed, often at lower temperature.

Roller-milling is the modern industrial method where grain passes through metal rollers, the endosperm is ground into flour and often later bran/germ are recombined (for wholegrain).

So, now the big question comes: does the method make a nutritional difference?

Which One Is Better?

The verdict

Yes, stone-ground flour can retain more nutrients if done properly and the flour is wholegrain (i.e., includes bran & germ). But it’s not always guaranteed. Some studies show no significant difference if roller-milled flour has all parts recombined. 

Why stone-ground often gets the “better” tag:

• It tends to keep more of the kernel’s parts (bran + germ) intact so more of the fibre, minerals, etc remain.
  For example: a study found that stone milling “preserves more compounds with high value for health… such as total fiber, carotenoids” when compared to some roller-milling processes.
• Stone grinding often generates less heat, so there is minor damage to sensitive nutrients (although heat is still there). 
• Because bran and germ are more intact, the flour often has more flavour and texture, which may reflect a more “natural” product.
  

But the “however” part:

• Some studies found that when a roller-milled flour recombines all the fractions (bran, germ, endosperm) properly, the composition (protein, fibre, minerals) is essentially the same as stone-milled.
  For example: “we found that there is no compositional difference between a stone milled or a roller milled flour if… all streams are recombined” (from a Foods journal paper)
  
• Many commercial “stone-ground” labels may still use blends or be processed in ways that reduce the expected nutrient retention.
  
• Stone-ground flour tends to have a shorter shelf life because oils from the germ are still present and can go rancid.
  

If you are consuming true wholegrain flour, where bran + germ are present, then yes, a stone-ground method gives some advantage (especially in flavour, texture, minimal processing) and may retain more of those natural nutrients. But don’t assume roller-milled is always inferior,  it depends how it’s made. What matters is fresh, minimal processing, inclusion of the whole kernel parts.

At 10on10 food, we go the stone-ground way (traditional) and we mill only when you order, which further ensures nutrient freshness.

Uses of Stone-Ground Flour

• Great for making rotis, chapatis, flatbreads: the coarser texture and flavour of stone-ground works beautifully.
  
• Baking rustic breads: stone-ground often yields more flavourful loaves, though crumb may be denser (because intact bran/germ interfere slightly with gluten development).
  
• In Indian context (our kitchen): atta made from stone-ground flour works nicely for rotis because it absorbs water well and gives good texture.
  
• You can also mix stone-ground flour with lighter flours (for example, stone-ground + refined white flour) if you want lighter texture but still good nutrition.

Benefits of Stone-Ground Flour (and Why It Matters)

• Higher fibre content and mineral retention: Because bran and germ are less removed, you get more fibre, more minerals like iron, magnesium etc. E.g., one review found stone-milled flour had higher values of crude fibre, ash, potassium, magnesium, iron, manganese, copper, zinc.
  
• Better flavour and freshness: Less processing means you taste more of the wheat’s natural flavour.
  
• Less chemical additives: Because we’re working with fresh milling and full kernel, we don’t need to add stabilisers or chemical additives. At 10on10 we literally have no preservatives.
  
• Naturally full-grain: Your body gets the full benefit of the grain, the bran, germ, endosperm,  rather than just refined parts.
  
• Transparency & trust: At 10on10 we even provide video proof of daily milling with timestamp, so you can see the freshness and method for yourself.
  

Tips for Using Stone-Ground Flour

• Use fresh: Because of higher oil content (from germ) stone-ground flour can go rancid faster. Store it in a cool, dry place and use it within reasonable time.
  
• Adjust hydration: Stone-ground flour may absorb more water (due to bran/germ) so you might need a little extra water when kneading dough.
  
• Texture expectations: If making bread, expect a slightly denser crumb compared to ultra-refined flour. That’s because bran fragments interfere with gluten formation.
  
• Storage: Keep in an airtight container, preferably in a fridge or cool environment, especially in hot climates.
  
• Start simple: Use it first for rotis/flatbreads where the benefits (flavour, freshness, fibre) shine. Then experiment with loaves, pancakes, etc.
  
• Blend if needed: If you prefer a lighter texture, you can mix stone-ground flour with refined or white flour in some ratio and gradually increase the stone-ground portion.
  

Explore the 10on10 Range of Stone-Ground Flours

At 10on10 Foods, we don't just mill flour, we mill possibilities. Every grain we stone-grind is chosen for its natural goodness and milled fresh only when you order. No chemicals. No storage. No compromise.
Each variety comes with its own story, flavor, and benefits-so whether you are rolling rotis or baking rustic bread, you'll taste the difference freshness makes.

Our Premium Stone Ground Flours

1. Whole Wheat Atta: Our flagship flour. 100% whole grain, rich in fibre and minerals, milled slowly and cool to preserve every nutrient nature intended. Perfect for soft, flavourful rotis and chapatis.
2. 8 Grain Multigrain Flour: power-packed with whole grains, including wheat, jowar, bajra, ragi, and barley. Full of protein, iron, and fibre, it is good for balanced everyday nutrition.
3. Jowar Flour (Sorghum): Gluten-free by nature and easy to digest. It works amazingly as rotis or dosas, making great wholesome yet easy-on-the-stomach treats.
4. Ragi (Finger Millet) Flour: This is a powerhouse of calcium, iron, and antioxidants and is rightly called a "super grain." Excellent for growing kids, gym enthusiasts, and all health-conscious people.
5. Bajra (Pearl Millet) Flour: A winter favorite, it is warm, high in energy, and rich in essential minerals. Very good to prepare delicious rotis and bhakris.
6. Besan (Gram Flour): freshly stone-milled from pure chana dal. Excellent for pakoras, chillas, and snacks, full of plant-based protein and flavor.
7. Khapli Atta: traditionally used for everything from rotis to daily meals. You can say it's a secret keeper because it keeps all the nutrients safe inside.
8. High Protein Flour: High Protein Atta is crafted from a wholesome mix of wheat, soya, and channa, freshly stone milled only after you order.
   

Specialty Flours – We also offer Barley, Rajgira, and custom multigrain mixes, all stone-ground to order and tailored to your taste.

Each flour you purchase from 10on10 is milled after you order to ensure peak freshness, better flavor, and higher nutrient retention.

That's because, when flour is alive and fresh, your food feels different - more real, more nourishing, more you. 

Why Choose 10on10 Foods for Your Flour?

• We mill only after you order, so your atta is truly fresh and yes not sitting in a bag for weeks.
  
• Our process uses traditional stone-milling (or at least minimal heat, full kernel) so you retain maximum nutrition, fibre, minerals.
  
• No chemicals, no preservatives, no additives, just pure grain, pure milling, pure nature.
  
• Transparent process: daily video proof of milling, timestamped, so you see the trust.
  
• Eco-friendly packaging and refillable options: sustainable for you and the planet.
  
• We believe food should be about what goes in your body, not expiry dates we watch. We process fresh, deliver fast, and get you the best.
  

 Stone-Ground vs Roller-Milled Flour

Frequently Asked Questions About Stone-Ground Flour vs Roller-Milled

Q1. Does stone-ground flour always have more fibre and minerals than roller-milled?
A1. Not always. If a roller-milled flour has all streams (bran, germ, endosperm) recombined properly, the composition (fibre, minerals) can be very similar to stone-ground. The difference often comes down to how the milling is done, how fresh the product is, and whether the whole kernel is included.

Q2. Is the shelf life of stone-ground flour short?
A2. Yes why because it often retains the germ (which contains oils) the flour can go rancid faster than highly refined flour. So storing it cool, dry, and using it soon is ideal. 

Q3. Will bread made with stone-ground flour rise as well as with roller-milled flour?
A3. Sometimes you may see a slightly denser crumb because intact bran/germ particles can interfere with gluten network formation. But that's a trade-off you accept for better nutrition and flavour. Many bakers blend flour types or optimise hydration to handle this.

Q4. Does stone-milled mean “wholegrain”?
A4. Not automatically. Stone-milled simply describes the milling method. If bran or germ has been removed or heavily sifted, it might not be full wholegrain. Always check the ingredient list: it should say that the whole kernel is used. Also check that it’s truly fresh and minimally processed.

Q5. Why should I choose 10on10 Foods over other flours?
A5. At 10on10: you get truly fresh stone-ground atta, milled after you order — not stored for weeks. No chemicals or preservatives. Transparent milling process with video proof. Eco-friendly packaging. So you don’t just rely on “stone-ground” label — you rely on trust and clarity.

Myths & Realities

Myth: “Stone-ground flour always retains all nutrients and is vastly superior.”
Reality: Milling method is important, but wholegrain composition, freshness, how soon it's used and storage also matter. Some high-quality roller-milled flours are comparable if made properly.

Myth: “Stone-ground flour means the bread will be fluffy like supermarket white bread.”
Reality: Because of the bran and germ, stone-ground flour may yield a denser crumb. If you want an ultra light texture, you might need a blend or refined flour.

Myth: “Expiry date = food is bad.”
Reality: At 10on10 we believe in fresh food. We mill when you order, deliver fast. Yes, we print dates as per regulation, but our focus is on food being fresh and natural, not just “safe until X date”.

If nutrition and quality are the top priorities for you, wholegrain is the way to go. But don't forget the specifics! The method of milling, how recently it was milled, the presence of bran and germ, and the overall care toward the flour matter. 

10on10 Foods provides you complete visibility of the process, allowing you to furnish your family with well-balanced, health-promoting meals backed by stone-ground, freshly milled flour. And yes, with the right brand, the difference is substantial. Stone-ground flour is milled with care, preserving more nutrients than flour that is roller-milled.