Why Stoneground?Updated a year ago

Most nut butters are made from nuts that are ground using an augur, high-powered food processor, or industrial continuous throughput machines. These processes heat the nuts, which destroys enzymes and denatures proteins and fats. Metal-on-metal cutting machines with high throughput rapidly oxidize the almonds and thus open the possibility of going rancid more quickly. Moreover, short processing times don’t allow the almond oils to fully release, which inhibits their complete nuanced texture to emerge.

By contrast, stone grinding is a form of food processing that we have used for over 30,000 years as a species. We use this ancient, time-tested technology to crush the almonds at a low temperature and slow speed into almond butter, which prevents excessive heating. Because of this process, the enzymes, proteins, and fats of the nuts remain intact, unlike in most nut butters. Making a batch takes 12-24 hours in our stone grinder, but the time can be tasted in the product’s deep, rich quality.