The name “Millstream” comes from the old-world “waterwheels” that were positioned on moving bodies of water such as rivers and streams. The moving water would turn the waterwheel; the waterwheel would turn a counterwheel that then rotated a gear. The gear would then rotate a spindle that in return would rotate the millstones. Grains would be fed into the space between the rotating millstones on one-side; the millstones would massage the grains into powder that would then come out the other side.

To this day, except for the waterwheel, Millstream has continued to use the Stone grinding process! Why?

Stone grinding is a slow and arduous process but produces 3 major benefits over new-world, hammer and steel mills.

  • The millstones conduct less heat while massaging the grain into flour. Thus more of the nutrients of the grain are retained. Whereas, conventional steel mills create more heat and thus burn-off essential nutrients from the grains.
  • There are no occurrences of electrical charges going through the millstones that make contact with the grains. Therefore, such charges do not interfere with the natural constitution of the grains. This not the case with steel mills.
  • Stonegrinding involves grinding the whole grain, including the husk, shell and content. Therefore there is a wholesome nutritional benefit. Steel mills lose this health benefit by de-husking the kernels.

From the beginning, Millstream has focused on natural products and natural ways of processing them.

“Delight your family with Whole Grain Stoneground Goodness!”