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A grinding method that may be manual or automated to produce flour or meal by slowly milling grain between two stone utensils or grindstones. Grinding in this manner retains more of the nutrients within the grain since the grain is not exposed to excessive heat. Many early civilizations used a stone pestle and mortar as tools for manually grinding grains into flour. The Mexican version of the mortar and pestle is known as a Molcajete. Today, many foods will be labeled as Stone Ground in order to denote those containing more nutrients, such as Stone Ground mustard or bread flour.