Stone Milling

New American Stone Mill

Stone Milling is a growing trend that NCI has fully embraced. Through our work with stone milling, NCI is able to provide live demonstrations, on-demand courses, and hands-on training. Our current open on-demand courses include Sosland’s Trends in Milling and Baking, where participants embrace the future of milling and baking while learning the trends of the craft, and Stone Milling Basics, where participants can learn to develop the new skill of stone milling. 

Our most recently acquired stone mill is a New American Stone Mill which is featured in NCI’s Stone Milling: A Hands-On Experience. This mill is made in two parts, a base and a runner stone. Both of these parts have groves that run from the center to the edge of the stone to help tear up the grain kernels which expose the inner part of the grain to the land of the stone. The land is where the grain is ultimately ground into flour. The stones of the mill are made of granite, so that the stone will not chip, it will simply develop a polished look, like sandpaper. 

Dr. Amrita Ray is our in-house Milling Specialist. She is a food scientist specializing in grain processing, milling, and fractionation. Her responsibilities at NCI include coordinating stone milling projects for organizations working with NCI, and offering necessary technical consulting domestically and internationally. Amrita started to learn about stone milling because of her interest in traditional milling techniques and how they affect modern food systems. Which is why, in her courses, Amrita teaches about the growing interest in healthier food choices and the importance of stone milling in producing whole grain flours that retain essential nutrients and flavors. She has developed courses and webinars, to educate millers, producers, and bakers on the benefits and techniques of stone milling, in an attempt to review this ancient practice for modern applications.