Stone flour has good taste and nutrition, which is very beneficial to human health. In recent years, after many criticisms of mechanical flour were gradually disclosed, people who pay attention to health began to miss the former stone flour, so the stone flour came into being. Because the output of stone flour is not high, his appearance also causes doubt: "is it real stone flour?" It can be identified by the following methods:

1、觀色：白的石磨面粉，色澤也是微微透黃，不會產(chǎn)生熒光。有的石磨面粉顏色也會稍黑，那是小麥品種不同和研磨過程中麥子過干造成的，含麬量稍多，更有營養(yǎng)，不影響食用，顏色微黃，細看表皮上還有細細的麩星，這是優(yōu)良膳食纖維，其他面粉則沒有。

1. Color: white stone flour, color is slightly yellow, will not produce fluorescence. Some stone flour color will also be slightly black, which is caused by different wheat varieties and too dry wheat in the grinding process. It contains a little more moisture, is more nutritious, and does not affect the consumption. The color is slightly yellow. If you look closely at the bran star on the epidermis, it is a good dietary fiber, while other flour does not.

2、品嘗：石磨面粉保留了麥胚芽，研磨中不發(fā)熱，做成面食麥香味非常濃。機械面粉則研磨前剔除了麥胚芽，研磨中產(chǎn)生熱量則面粉夾生，所以加工成面食后面味很淡。石磨面粉制作面食后、勁道、松軟還不粘牙，剩下的面食也不會粘牙。其他面粉加工的面食根本做不到。

2. Taste: stone flour retains wheat germ, does not heat during grinding, and makes flour with strong wheat flavor. Mechanical flour is removed before grinding wheat germ, grinding heat is mixed flour, so processed into pasta after taste is very light. After making pasta with stone flour, it will not stick to the teeth because of its strength and softness, and the rest of the pasta will not stick to the teeth. Other flour processed pasta can't be made at all.

3、冷凍：做饅頭蒸熟后冷凍，石磨面粉的饅頭加熱后跟的一樣松軟，有面味，不粘牙。機械面粉的饅頭在加熱后就會粘牙沒面味。

3. Frozen: do steamed bread steamed frozen, stone flour steamed bread heating, as soft as the heel, there is a noodle flavor, non stick teeth. Steamed bread made of mechanical flour will stick to teeth after heating and has no flour flavor.

4、包水餃：用石磨面粉包水餃，出鍋后撈到一個大碗里，不晃動，等到?jīng)鐾噶怂溡膊徽称ぷ?，還能一個一個得分開而不破損。即使加了增筋劑的所謂好的水餃專用粉也根本做不到這一點

4. Dumpling making: make dumplings with ground flour, and take them out of the pot into a big bowl without shaking. When they are cool enough, the dumplings will not stick to the skin, and they can be separated one by one without damage. Even the so-called good dumpling special powder added with gluten enhancer can't do this at all