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Natural foods was well-known in Germany, client boost necessities for one in the staple bread, so grinding flour with regular Raymond mill are well known. To Germany surprise, only a single masters Raymond mill production techniques.

Consumers, for health reasons, prefer to buy foods which do not contain chemical additives. Common way to grind flour are in favour, and old basalt grinding equipment are put into use again. People think that if using grinding grain, wheat materials such as vitamin are not easy to loss.

To cater to consumers, many farmers and natural food stores sales the grinding flour on site.Raymond Mill flour could keep the grain vitamins and enzymes... this is our product selling point, AFP quoted a farmer from Bavaria, southern Germany. The farmer used graphite to grind home-grown ospel wheat, making natural bread for sale. Wheat is common with health benefits and ancientvarieties .

There are more than 1800 Raymond mills in Germany , but only a single masters stone mill production and maintenance skills, called Wolfgang kosch Stella. Stella kosch, 58 years old, from Bavaria.Stella said, high-quality rock is a key to stone mill, basalt is the right material, grinding with the flour particles is more exquisite. He choose from western Germany, black volcanic rock area, this kind of stone is fine-grained, compared with other stone, and less subject to erosion.

No German books record stone Raymond mill techniques. Stella kosch now is ,in Germany, the only stone mill artisans, but his workmanship is expected to go down. 27 years old masons Andre le, learned from the newspaper that technique is under threat, and decided to take Stella kosch as his teacher .