New processed flour from a stone plant is much the same as new broke pepper. Consider it flour processed as it was done in the good old days. The cycle granulates the whole grain (counting the oil-and-supplement filled germ and wheat), which some state makes stone-processed flour more nutritious contrasted with the industrially delivered stuff (which is ground into flour after the hard wheat and germ is taken out).
New flour has a denser surface and a hazier shading than the generally useful flour you may be utilized to, however you can heat with it simply like you would the universally handy stuff from the splendid yellow packs. Like customary flour, which comes in numerous assortments (think: bread flour, generally useful and cake), mill operators make new flour for a wide range of heating ventures—from cupcakes to sourdough bread.
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