Stone Milling Matters: How Gunvantam Farms Preserves Purity in Every Grain

The Art of Stone Milling: Why Gunvantam Farms Believes in Granite Over Emery Stones

At Gunvantam Farms, we believe that true health begins at the source—right from the seed to the flour on your plate. And when it comes to flour, how it's made matters just as much as what it's made from.

For centuries, stone milling has been a trusted method to grind grains into flour. This age-old technique has stood the test of time, not just for its simplicity, but for its ability to retain the grain's natural nutrients, aroma, and flavor. In recent years, there's been a global revival of interest in stone-milled flour—because people are waking up to the truth: not all flour is the same.

Why Stone Matters in Stone Milling

Modern roller milling, although efficient, strips away the nutrient-rich germ and bran from the grain to increase shelf life. What remains is refined flour lacking in fiber, essential oils, and minerals.

At Gunvantam Farms, we use stone milling because it keeps the whole grain intact. Unlike high-speed steel rollers, stones generate minimal heat during grinding. This low-temperature process preserves enzymes, vitamins, and aromatic compounds—giving you flour that's naturally rich and full of life.

But the story doesn’t end there. Even among stones, not all are created equal.

Emery vs. Granite: The Two Faces of Stone Milling

Most Indian mills today use emery stones, a mixture rich in corundum. While widely available, they’re softer, more porous, and run at higher RPMs, often generating excess heat that can damage delicate nutrients in the flour. They also produce a coarser grind, resulting in uneven particle size and less desirable baking outcomes.

On the other hand, granite stones—especially those used in traditional European and American mills—are harder, denser, and operate at lower RPMs. This leads to a finer grind, more uniform particle distribution, and less heat generation, preserving every bit of the grain’s goodness.

In short, granite produces flour that’s more nutritious, more flavorful, and better suited for artisanal baking—a perfect fit for our purpose at Gunvantam Farms.

The Global Gold Standard: Barre Grey Granite

In the world of milling stones, Barre Grey Granite from Vermont, USA is often considered the gold standard. Its fine-grained texture, low porosity, and exceptional strength make it ideal for wheat milling.

Though this granite is geochemically unique to the U.S., we’ve explored suitable equivalents here in India.

Indian Alternatives: Black Galaxy & Chittoor Paradiso Granite

At Gunvantam Farms, we believe in leveraging local strength with global wisdom. After careful evaluation, we found that Black Galaxy Granite and Chittoor Paradiso Granite are two Indian stones that closely match Barre Grey’s strength and quality.

• Black Galaxy Granite: High density (2.93 g/cm³), excellent compressive strength (190–200 MPa), and low porosity make it an ideal choice for long-lasting, nutrient-preserving milling.

• Chittoor Paradiso Granite: With a density of 2.61 g/cm³ and a compressive strength of 160–190 MPa, it also proves to be a reliable, sustainable option.

Both granites offer durability, consistent performance, and most importantly, help produce flour with superior texture and taste.

Why Gunvantam Farms Is Committed to Better Milling

Our goal is not just to sell flour—it’s to nourish families, support soil health, and restore the value chain between farmers and consumers. Milling plays a vital role in this. We use the right variety of wheat (like DBW 327, PBW 1, Khapli, and Black Wheat), and we are working toward setting up granite-based stone milling units to offer truly premium, preservative-free flour.

In India, emery stones are the norm, and while they serve the purpose for now, we at Gunvantam Farms are preparing to raise the bar—with granite.

The Bottom Line

Stone milling is not just a process. It’s a philosophy of food that values nutrition, authenticity, and tradition. Whether it's our black wheat flour for diabetic health, or PBW 1 for soft chapatis, the way we mill it matters.

By choosing Gunvantam Farms' stone-milled flours, you're choosing:

• Flour rich in fiber, minerals, and flavor

• A process that honors the grain’s natural integrity

• A farming community that’s committed to sustainable, transparent practices

Join us in rediscovering the lost art of wholesome flour. Because at Gunvantam Farms, we don't just grow food—we grow trust