Windmill Flour Production
This is a short series of photos of a medieval windmill that was used for grinding flour. I think it is fun and somewhat informative to see where our food products used to come from, how we have arrived at our modern methods, and how good producers have learned how to combine the care and quality of traditional production methods with modern technology. For example, many good flours are stone ground at slow speeds to keep the flour from getting too hot, while both modern stone and metal oil mills operate at low temperatures to protect the quality of extra virgin olive oil.
Also, check out our other Production Photo Journals: