The grinding of wheat is a fundamental component for obtaining a high quality flour. Nowadays, almost every mill produces flour through industrial production. However, those mechanisms cause an overheating of the flour that severly damages it by reducing all of its original nutrients greatly.

To grind at best our flours in order to preserve high levels of quality, purity and nutrition, the Centioni family entrusted the best and oldest millers of Marche and Umbria, who use natural stones powered by water only.

Stone Grinding

Stone grinding is a thousand-year old technique for making flour. The fundamental characteristic of stone grinding is that it grinds the whole wheat grain at a really slow pace, thereby reducing heating of the stones to a minimum in order to leave all the nutrients intact. Moreover, this type of grinding preserves the germ perfectly. And the germ is the most noble, nutritive and savory part of the grain. It contains B and E group vitamins, mineral salts such as phosphorus, potassium and magnesium, fibers and antioxidants.

Powered by water only

Almost all of the mills in the world and in Italy utilize modern cylinders powered by electricity to make the stones rotate and grind the wheat, even though some might use stones to grind the flour. In this way there is still an unnecessary heating of the flour that, as described above, degrades the flour and impoverishes it by reducing all of its nutrients. The Centioni family instead committed to find the last mills in Italy that still grind flour with stones that are powered by water only. This hydraulic production technique is nowadays extremely rare and unique. It preserves all nutrients of the flour entirely and it represents an artisanal and historic Italian heritage that is invaluable. Because it is the image of the farming naturalness, purity and poetry that characterizes our beloved country.

The grinding of wheat is a fundamental component for obtaining a high quality flour. Nowadays, almost every mill produces flour through industrial production. However, those mechanisms cause an overheating of the flour that severly damages it by reducing all of its original nutrients greatly. To grind at best our flours in order to preserve high levels of quality, purity and nutrition, the Centioni family entrusted the best and oldest millers of Marche, Umbria and Tuscany. After a careful study and collaboration with every miller, we have reached the most excellent wheat grinding technique available. Indeed, Centioni flours are exclusively ground with stones that are powered by water only.

View the embedded image gallery online at:
http://www.centioniflours.com/en/grinding#sigFreeId15d42a5c66


Stone grinding
Stone grinding is a thousand-year old technique for making flour. The fundamental characteristic of stone grinding is that it grinds the whole wheat grain at a really slow pace, thereby reducing heating of the stones to a minimum in order to leave all the nutrients intact. Moreover, this type of grinding preserves the germ perfectly. And the germ is the most noble, nutritive and savory part of the grain. In fact, it contains nutrients that are particularly precious. For example, B and E group vitamins, mineral salts such as phosphorus, potassium and magnesium, fibers and antioxidants. Contrary to our techniques, industrial grinding deprives the flour of all those nutrients. And that is the reason why we have selected this type of grinding which is performed exclusively through ancient and natural stones.

View the embedded image gallery online at:
http://www.centioniflours.com/en/grinding#sigFreeId1db80de0b6


Water powering
Almost all of the mills in the world and in Italy utilize modern cylinders powered by electricity to make the stones rotate and grind the wheat, even though some might use stones to grind the flour. In this way, even if natural stones are used, there is still an unnecessary heating of the flour that, as described above, degrades the flour and impoverishes it by reducing all of its nutrients. The Centioni family instead committed to find the last mills in Italy that still grind flour with stones that are powered by water only. This hydraulic production technique is nowadays extremely rare and unique. It preserves all nutrients of the flour entirely and it represents an artisanal and historic Italian heritage that is invaluable. Because it is the image of the farming naturalness, purity and poetry that characterizes our beloved country.

The water comes directly from the rivers or from ancient derivations. It is channeled towards the mills and collected in a hollow that always guarantees an adequate level for production. Nonetheless, during the summer those rivers tend to drain, thus limiting the quantities we can supply of this very unique flour. Through a system of sluices, the miller channels the water in a single pipe for every set of grinding stones. The water pushes the wooden blades with all its strength, making the axle rotate and thus allowing the stones above to rotate and grind the wheat into flour. Please check out our video in the homepage to see this beautiful process. This production method, which is centuries old and is almost lost in today’s traditions, lives again thanks to the Centioni family and to the hard work and passion of the millers it collaborates with, to make a flour like no other.