This website is using cookies. Show more

 This website uses cookies to ensure you get the best experience on our website. By using the website you agree to the use of cookies. You can learn more about this in our Privacy Policy.

The inventor of our flour

Stefan Steinmetz (1858-1930) was an 8th-generation miller. He saw that grain is far more contaminated in a variety of ways than can be seen with the naked eye.

He observed that air contamination precipitates onto the grain. He was also all too aware of the risks that can arise during storage of the grain after a harvest. These include the impact of insects, bacteria, rodents, birds, and mould.

He strove to create a gentle process that could remove the contaminated, non-nutritious layer of grain without harming the germ bud and vitamin-rich marginal layers.

The result was the STEFAN STEINMETZ machine, patented on 09.02.1892, which naturally cleans the grain. Essentially, Steinmetz’s process removes the outermost, dirty marginal layers with water and gentle mechanical friction in order to obtain the premium kernel with all of its vitamins. His desire for perfection led to 16 additional patents between 1892 and 1930.

His invention was spectacular for the time, and it was popular among many, though unfortunately it did not enjoy wide acceptance. Yet Stefan Steinmetz did not live in a time when there was much awareness of a healthy diet.

However, if one looks at the results of his invention from an ecological and economic standpoint, one could say that he did something for all of humanity, as a healthy diet is one of society’s greatest assets.

This raises the question of why he did not enjoy as much renown as other inventors of his time.

Stefan Steinmetz 1