What types of grain were commonly milled using windmill-powered grinding stones in Mallorca?

In Mallorca, windmill-powered grinding stones have historically been a crucial part of traditional agricultural life, particularly in processing various types of grain that were commonly cultivated on the island. The most prevalent grains milled using these wind-powered mechanisms were wheat and barley. Wheat, valued for its versatility and nutritional properties, was a staple in the local diet, primarily used to produce flour for bread, the cornerstone of Mediterranean cuisine. Barley, on the other hand, was often utilized both for human consumption and as fodder for livestock, making it an essential crop for sustaining the island’s rural economy.

In addition to wheat and barley, softer grains such as rye and oats were occasionally milled, though these were less common due to the island’s climate favoring wheat and barley cultivation. The robust design of Mallorcan windmills, typically featuring heavy stone grinding wheels, was well-suited to efficiently process these grains into flour or meal. The windmills' strategic placement on hilltops and open plains allowed them to harness the consistent Mediterranean winds, enabling villagers to mill their grains without relying entirely on manual labor.

The flour produced from these windmills was an integral element of Mallorca’s culinary traditions, contributing to the creation of local bread varieties and pastries that continue to define the island’s cultural heritage. The process preserved both the nutritional value and distinctive flavors of the grains, maintaining a close connection between the island’s agricultural practices and its gastronomy. Today, while many windmills are preserved more as historical landmarks than functional mills, they remain powerful symbols of Mallorca’s agricultural past and the types of grain that shaped its rural communities.