How it Works

Our mill has two rocks, one stationery and one adjustable.  The adjustable rock is moved toward the stationery rock until you get the desired texture of meal.  The raw meal is then elevated by a fan to a sifter which separates the meal from the more coarse bran. We use the whole kernel of corn which provides full flavor while retaining the vitamin and mineral content of the corn. With the germ, fresh stone-ground corn retains a rich corn flavor. The cornmeal commonly found in grocery stores is ground between massive steel rollers. When the fiber and corn germs are separated, the remaining grain is less nutritious and less flavorful. De-germinated cornmeal has a longer shelf life, because the germ's oils are removed, which is why it is found in so many processed foods.