| During the 18th and 19th centuries, the Annville Flouring Mill was a traditional grist mill where the entire berry of the grain was ground between stones in a simple one-step process. The result was a coarse flour full of all parts of the wheat much the same as it was harvested from the fields. |
Historic Annville Mill Roller Stands
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| In 1905 the roller mill process was developed allowing more volume and a much finer flour. The roller mill process gently coaxes the natural flour from the endosperm of each berry of wheat by rubbing, shaking and sifting. The bran and midds drop to the side and ground separately. They are re-introduced to create a whole - wheat version of each type of flour that we mill: Pastry, All-Purpose, Bread, and Spelt. |
Historic Annville Mill Rollers
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| After each pass through one of four roller stands, the flour is carried by pneumatic tubes to and through these huge sifters. Each sifter is equipped with 20 fine screens. |
Historic Annville Mill Sifters
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| Then the flour is ready for bagging in 2-pound, 25-pound or 50-pound bags. We also send flour in large trucks to commercial bakeries for making pretzels and pie crusts. |
Dave Poorbaugh Qualifying the Product
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