how flour is made

how flour is made: "atching, rotating 'runner stone'. Each stone has special grooves or 'furrows' radiating out from the centre dividing the stone into 'lands' which are the areas of the stone which actually crush the grain. The grain is fed into the 'eye' at the centre of the horizontal stones and the 'furrows' distribute the grain out evenly to the lands across the stone while introducing air to cool the process. As the 'runner stone' rotates parallel to the stationary bedstone, the grain is crushed. The resulting meal is then carried further outwards along narrow furrows to be expelled at the circumference as flour.

The surface of the millstones, which must never touch, and the 'dress' of the furrows and lands are crucial to the quality of the flour are regularly maintained by skilled craftsmen."