STONE MILL GRINDING
WE MILL THE GRAIN AS HAS ALWAYS BEEN DONE. AN ANCESTRAL PROCESS,
ADAPTED TO TODAY'S TIMES, WHICH PRESERVES WHAT THE CEREAL HAS AT ITS BEST: FLAVOUR, AROMA AND NUTRITIONAL VALUE.
FLOUR AT THE RIGHT TIME
Just like coffee, flour is also better when it is freshly ground. That is when it reaches its peak of aroma, freshness, and nutritional value.
At Gleba, we mill daily in small batches to use the flour at its ideal point.
A MORE DEMANDING PROCESS, NO SHORTCUTS
In the stone mill, the cereal’s constituents – endosperm, germ, and bran – are delicately ground together without heating, resulting in a wholemeal flour rich in flavor and nutrients.
Stone milling requires time, precision, and expertise. Unlike industrial steel roller processes, where the grain is separated and refined, here nothing is removed. We preserve the integrity of the cereal, just as it was grown.
FRESHNESS IS A CONSCIOUS CHOICE
True wholemeal flour has a short shelf life. The natural oils in the germ oxidize over time, which alters the flavour and reduces the nutritional value. That is why freshness is not optional, it is essential.
A large portion of the flours on the market are refined or stabilized to last longer. This process ensures consistency, but loses what we value most: the natural flavour and the richness of the grain.
At Gleba, we choose another path. We mill our own flour to keep everything that matters.
MILLING AND BAKING, SIDE BY SIDE
Integrating milling into our process was a fundamental decision. It allows us to work directly with the grains we choose and ensure total control over the quality of the flour we use.
It is technical, demanding work, but essential to making the bread we want to make. The bread you know so well.
RESPECT THE GRAIN, FROM THE START
Every milling is a commitment to the origin. A respect for the grain, for time, and for the process.
Because better bread begins with flour made the right way.