The manner in which bread cereals are ground is quite important. Some time ago I visited an old miller, who showed me an old-fashioned stone mill, now unused, beside the beautiful new machinery that replaced it. Without any prompting on my part, the miller began to tell me that his old mill had produced excellent flour, while the other two modern machines seemed to take all the goodness out of it. At first I thought this was rather exaggerated, but in the light of subsequent observations I was forced to agree with him.
The ancient Romans, who knew something about metallurgy, were certainly in a position to make metal rollers or discs, if they had not been convinced that the use of stone was more appropriate for milling grain. Every metal mill, if it creates too much friction heat, does something detrimental to the flour which, ultimately, is reflected in its taste and quality.
Today it is known that copper destroys most of the vitamin Ñ content of food that is brought into contact with this metal. Similar effects take place with other metals too. Thus it is possible that an iron or steel mill could affect the taste or composition, or both, of the flour, even though this has not yet been proved conclusively.
*1027/28/1*
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