Stone grinder would be better.
Although they tell "Old Fashioned", they are still steel rolled indeed. Taste are great, but the nutrition?I just don't know, the price is high-rocketing these years.
Stone grinding, largely abandoned when the flour industry moved to steel rollers, used quartz millstones that operate at lower temperatures and blend the germ, its oil, the bran, and the endosperm, preserving the nutrition in the grains.(当面粉工业转向钢辊时,石磨基本上被放弃了,它使用石英磨石,在较低的温度下运行,混合胚芽、油、麸皮和胚乳,保留谷物中的营养。)