Cold-pressed flour. It might sound like a new term to you, while it is actually an ancient and traditional method to grind grain for flour. This method has now been mostly forgotten and replaced by modern commercial mills. 

 

Commercial milling processes with their desire for higher production and increased profitability have led to stripping the grain of their essential nutrients, something that the traditional cold-pressed stone grinding process never did. This is why rotis in our grandparents’ age were healthy, much tastier, and full of natural nutrients that the grain provided.

 

This is not possible with commercial mills  chakki, as they all run at high speed, producing hot flour, in which the majority of nutrients are oxidized, depleted, or destroyed. The high temperatures of rolling also cause the oils in the grain to turn rancid so flour created using a roller will spoil faster than cold-pressed flour.

 

Then why are we telling you about cold-pressed flour when it has been long gone?

It’s because it hasn’t vanished completely. Not yet. Aumeka holds expertise in specifically cold-pressed flour. Our products are based upon ancestral practices and backed by science and research.

 

Most organic brands, nowadays, use the natural raw material to make organic products which is appreciable but they miss the secret ingredient, our ancestral practices. 

 

They process natural, organic raw material using new profit-oriented modern machinery and technology which strip off most of the values from the final product – in the case of flour, the value being nutrients.

 

By using the cold-pressed technique, we manage to retain as many nutrients as possible, thus, enhancing the health benefits and flavor.  

But before we understand why cold-pressed flour is better, we’d like to tell you why modern day flour mills are problematic.

How do modern-day flour mills work?

 

 

Packed wheat flours are processed on high-speed milling machines that burn away the nutritional benefits of wheat. 

Optionally you buy wheat and grind it from local atta chakki, which follows the same high-speed milling technique in most unhygienic conditions. 

The “traditional granny’s method of stone-ground flour making” is only a hoax since almost all companies today use Emery stone to grind grain. 

 

They do it in the name of the traditional stone milling method while it may not be actually good. Emery stone is a man-made stone and percolates chemicals in flour while grinding.

• Natural stone milling is the original traditional and safe milling process.
• On the other hand, commercial attas have several chemicals to improve flour quality and retainability.
• Many companies even add artificial vitamins and minerals in the name of fortification as natural nutrients get destroyed in the heat process.

In the end, we can conclude that commercial flour gets so hot that air cooler blowers need to be  installed to cool flour. You can imagine what nutrients can be left in flour when there is so much heat.

What is cold pressed flour?

Cold Pressed Atta Flour is a term often loosely used by many brands, even the local atta chakkis (flour mills). 

But what is it exactly?

 

 

Well, cold-pressed atta flour is the flour procured through the cold-pressed technique wherein the traditional method of milling is used. Cold Pressed Atta should have two properties, according to Vedic definition. 

 

• Firstly it needs to be crushed in Natural Stone. Natural stone is the same stone that our forefathers used in their original hand Chakkis. 
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• Second, it should be ground at a moderate pace, which implies it should be chilly when finished, which retains most of the nutrients with the flour. 

While manufacturing flour at Aumeka, we maintain both the properties, thus, enhancing the nutritional values and flavor of the flour. You can significantly notice the difference between our flours quality and the ones produced by commercial flour mills.

Why Cold Pressed Flour is better?

Cold-pressed flour is beneficial in many ways. Take a look at a few of them:

 

• Cold-pressed grinding ensures that the stones are used to slowly grind the grain, ensuring that the temperature does not shoot up too high. 
• Cold-pressed stone-milled flour is more nutritious because in the grinding process the flour stays cool.
• When the stones grind slowly, the wheat germ is not exposed to excessive temperatures, germ oil is evenly distributed and as a result, rancidity does not develop as quickly as it would if it is ground by steel roller-mills.

• Thus, cold-pressed flour retains all its enzymes, which are otherwise destroyed in commercial high-speed processes. 
• Cold-pressed flours are nutritionally far ahead as compared to roller miller and other commercial emery stone milling as it retains bran and germ which are the most important parts of the grain and thus, making it truly whole wheat flour. This process also eliminates phytic acid that blocks the absorption of minerals in the body.
• Not just this, but it also prevents chronic diseases like cardiovascular disease, diabetes, and obesity, nutritional issues, etc. to name a few.

To put it simply, cold-pressed natural stone-ground flour means nothing is added or taken away whole-grain in and whole grain flour comes out.

 

 

Now that you have been introduced to the technique and benefits of cold-pressed milling, the next step would be searching for it. But you don’t have to put much effort into that. 

 

Aumeka is already one of the very few and yet pioneering brands in cold press milling. We’ll provide a wide range of natural, fresh and healthy flours, procured by cold press milling, to you. From whole wheat, multigrain, almond, corn, soya, oats flour to chia, chickpea, banana flours to customized flour mixtures, such as, kids special mix flour – we have almost every variety of flour available for you.

 

So if you’re looking for it, contact us, place your order and we’ll mill the freshest nutritional flour for you!

Let us know your views and feedback in the comments.