Stone Mills & Grain Mills — Fresh Flour with All the Goodness Intact

Most commercial flour is made for shelf life, not nutrition. In industrial milling, the bran and germ are stripped away to prevent natural oils from going rancid. Along with them go much of the vitamins, minerals, fibre, antioxidants, and healthy oils that make whole grains so valuable. What remains is flour that bakes bread but lacks the goodness your body needs.

A stone mill allows you to grind whole grains at home, keeping every part of the grain intact. The result is flour that is higher in nutrients, fuller in flavour, and easier to digest. Freshly milled flour helps balance blood sugar, keeps you satisfied for longer, and supports gut health with its natural fibre and enzymes. Bread and baked goods made this way are both delicious and deeply nourishing.

With your own mill, you can grind wheat, rye, rice, maize, oats, quinoa, millet, buckwheat, lentils, chickpeas, and even ancient grains into fresh flour for wholesome breads, porridges, pastries, and gluten-free baking. Each mill is built for quiet, reliable performance with adjustable settings from pastry-fine flour to coarse meal. All models come with long warranties and are supplied in South Africa with the correct voltage and plug — ready to use out of the box.

For anyone asking about the best stone mill for home use, the answer is simple: it’s the one that preserves the natural goodness of the grain — and that is exactly what a true stone mill is designed to do.