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Fig. 1 | Journal of Ethnic Foods

Fig. 1

From: Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki)

Fig. 1

Stone Mortar and Hand-mill [13]. Since ancient times, people have developed different methods to separate the grains from their husks, crush them, and turn them into flour. Large stone mortars, one of the most important methods used for grain processing, were used to separate the husks from the grains and turn them into flour (a) This is called the grinding process by striking (beating) the grains in the carved stone. Hand mills with circular rotational movements have replaced this beating over time. Hand mills have two parts, and the upper and lower hand mill stones comprise two same-sized stones (b)

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