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Wheat flour

Wheat flour

The production of flour was invented before the wheel

The production of flour was invented before the wheel. The knowledge that the indigestible seeds may be ground into powder nutritious led the history and destiny in a new direction. Without the invention of the wheel there would be no bread or rolls, no pasta or pizza, no cakes or couscous. Probably there would be fewer people on our planet. Certainly there would be no civilization as we know it.

The flour has become the daily food of millions of people. But it would be a mistake to assume that the dust grains that supplies a large proportion of the world population is the result of thousands of years of development. The history of flour is one of the most brilliant innovations achieved by primitive. Cereals, flour and bread are inseparably linked with the human civilization.

The weeds were part of the diet of our ancestors at an early stage, but the real revolution nutritional did not take place until the end of the last ice age. The hunter-gatherers of the Mesolithic period were wandering in a fertile region that extended the current middle east.

The advent of agriculture has changed people's lives. The nomads began to settle, built villages and kept livestock. But even in advanced civilizations wheat he was still hand-ground in mortars. The Romans were no longer satisfied with this, to provide the urban population growth in a sufficient amount of flour they ground the grain in mills cones - massive, heavy structures driven by slaves or animals. The invention of the water mills was still used by the millers of the Middle Ages, and in the twelfth century was invented the windmill, which probably originated in the East. 

We  have news about Windmills in England around 1150.

This technology does not change until the start of the industrial era. In 1786 there is news of the first steam mill in London. Industrial mills now produce hundreds of different types of flour for every conceivable application, and in incredible quantities.

In modern times, and especially in the richer countries, won the specter of hunger has brought a growing realization of the need to evaluate not only the quantity of the food product but also its quality.

They are revaluated then the method of production of flour returning to production techniques that maintain the most of the organoleptic properties of the grain even at the expense of the cost, so as to enable a quality level greater.

They are found today in the flour market   with millstones that have preserved the prerogatives of the base material without organoleptic alterations caused by the grinding process.