Is the flour output very fine from a stone mill?

Fine flour output produced from the Hawos & Schnitzer 90-100mm mill-work is particularly good at > than 90% under 300 micron. This translates into genuinely fine flours from the finest setting. The output makes fantastic breads without sieving, and where sour dough benefits greatly from the complete balance. Sieving is an option too if you want extra super fine flours for pastries etc, but many home millers discover that the fresh whole grain flour output in natural balance including the Bran & Germ particles makes wonderfully tasty and nutritious foods, without the need for further refinement… super-fine is not always the best.