FAQ

Operation and Advantages of Stone Milling

How does a professional stone mill work?

The stone mill is a traditional machine based on two superimposed circular stones (millstones): one is fixed (bedstone) and the other rotates (runner stone). The grain enters through the central hole of the upper millstone and, thanks to centrifugal force and the carving of the stones, is crushed and pushed outwards, transforming into flour in a single pass.

What are the differences between stone milling and roller milling?

The substantial difference lies in the treatment of the grain. Stone milling processes the whole grain, keeping the bran, germ, and endosperm together, making it ideal for whole wheat and semi-whole wheat flours. Conversely, roller milling (industrial) progressively separates the parts of the grain, producing highly refined and standardized flours.

Does stone milling heat the flour?

No, if the mill is designed correctly. Partisani mills are designed to minimize overheating thanks to the low RPM (revolutions per minute) of the millstones. This “cold” process preserves enzymes and vitamins that would be lost at high temperatures, avoiding thermal shock to the flour.

Why is stone-ground flour more fragrant?

Because the stone method better preserves the aroma and organoleptic characteristics. The wheat germ (the oily and aromatic part) is crushed and amalgamated with the flour instead of being discarded, making the product tastier, more fragrant, and nutritionally complete compared to industrial flours.

Technical Features of Partisani Mills

What material are Partisani millstones made of?

Partisani manufactures high-quality magnesite millstones in its own factory in Forlì. They are composed of natural abrasive materials (emery, flint, quartz) bound with magnesite, without the use of resins or toxic components. This composition guarantees high wear resistance and stability over time.

How is the granulometry (fineness) of the flour regulated?

Granulometry is set by varying the distance between the two millstones. This can be done via a manual millimeter handwheel or, in advanced models, through a motorized system managed by a control panel, allowing you to decide how fine or coarse the flour will be.

Which cereals can be milled?

Partisani mills are versatile and process numerous dry and non-oily cereals such as soft wheat, durum wheat, corn (maize), spelt, kamut, rice, barley, millet, and buckwheat. With specific configurations, it is also possible to mill dry legumes.

Is it possible to produce Type 1 or Type 2 flour with a stone mill?

Yes. Although the stone mill is excellent for “true” whole wheat flour, by integrating a sifting system (sifter/bolter) it is possible to separate part of the bran to obtain semi-whole wheat flours (Type 1 or 2), while maintaining the precious wheat germ.

Installation, Production, and Maintenance

What is the production capacity and footprint of the mills?

The range is very wide: from small mills for agritourisms (30-50 kg/h) up to industrial plants of over 500-1000 kg/h. The footprint also varies: a single mill occupies less than 2 sqm, while complete plants require larger spaces.

What type of maintenance do the millstones require?

Maintenance is limited: daily cleaning and periodic checks. A great advantage of Partisani magnesite millstones is that they do not require “dressing” (restoring the surface). The millstones last for several years before needing replacement.

Is it possible to automate the mill or integrate it into existing plants?

Yes, the mills can be inserted into automated lines with transport and bagging systems. Partisani technicians design interfaces to integrate the mill with silos, augers, and packaging machines already present in the company.

What are the delivery times?

Most plants can be supplied in about 90 days from the order, while simpler standard machines require a few weeks. Some models, such as the Combi Junior, are often in stock for immediate delivery.

FAQ