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Whole Grain Feature

What is the difference between a Stone Grain Mill & Flaker or Oat Roller?
A stone mill or grinder, uses grinding stones to produce high quality fine to coarse flours, used for breads, pastries and baking. A flaker or Oat Roller, uses 2 rollers to gently press grains, seeds and spices, used for making freshly rolled oats, seed meals and spices for breakfasts, baking and cooking. Maximum nutrient and taste value are the result.

Is it easy to use a Stone Grain Mill?
Grinding grains in a stone mill is gentle, producing quality flours at slower speeds and lower temperatures - the age old method of stone milling. It takes as little as a few minutes for a loaf of bread, and is an economical and easy way to have healthy and tasty breads and baking from whole grains. Buying and storing grains is also very simple, with many organic stores stocking whole grains. Flaking is also very easy, even younger children can enjoy making freshly rolled oats. All the stone mills and flakers available at Skippy are designed for long life serviceability, making them a long term investment in your health and enjoyment of whole grains at home.

Why use a Kitchen Grain Mill?
Commercial milling removes nearly 30% of the the most nutritious parts of the whole grain. Within 72 hours, whole grain flour has lost over 80% of most vitamins. Mold and bacteria also quickly combine to further reduce nutrients and taste. The wheat germ oil quickly becomes rancid, leaving the flour tasting flat at first, and then bitter. This is why big flour mills remove these parts, so their "flour" will sit on the supermarket shelf and not spoil - vitamin B deficiency diseases Beriberi and Pellagra emerged when industry began to mass produce refined flour in the 1800's, and their solution was to enrich the flours with Thiamine and Niacin made from Coal Tar. Maybe you've heard the term "Vitamin Enriched"? - it's just another story of how whole food balance has been lost in the quest to make more money.
So most people don't know what fresh flour and pressed grains are like - even "Stone Ground" whole grain flours are not fresh, having been milled days, weeks or even months before use, and the Rolled Oats have been 200C steamed (de-natured or stabilized) in the production of "perfect" uniform flakes that don't spoil on supermarket shelves.

What grains and spices can I grind?
Stone and steel milling of Wheat, Rye, Spelt, Barley, Oats, Millet, Corn (Maize, not popcorn), Durum Wheat, Long Grain Rice, Round Grain Rice, Buckwheat, Linseed, Chickpeas, Dried Peas, Quinoa, Amaranth. Other clean grains of a similar size (that are dry and low in oil content) can be milled with care in stone mills. Coffee can be done with some success if it is very well roasted, but it is not so practical when using the mill for other items.
Stone grinding of spices includes Coriander, Fennel, Cloves, Fenugreek, Caraway, All Spice (pimento or Jamaican Pepper), Pepper Corn, Mustard Seed on coarse setting, Dill, Cumin, Nigella (Black Cumin), the seeds of Green/White/Black Cardamon. Blends should be used when milling oily spices like cloves or chillies, and all spices must be dry before milling.
Please refer to the listing for each model and Contact Us if you have specialty uses.

What can I press or roll in a Flaker?
Oat Groats (kernels) are naturally soft and press into rolled Oats (flakes) without preparation for breakfasts, and this is the main use of the flakers. Other harder grains like rice and buckwheat etc, can be pressed by pre-softening first - this requires the grains to be doused in water in a muslin cloth or similar, and then left to drain/humidify (not soaked) until they become the same softness to that of an Oat groat. This process takes about 5 hours for regular grains, and will allow the grains to press through.
Stainless steel rollers in the CAMPO and ESCHENFELDER models also allow for spices, seeds and smaller nut pieces to be pressed fresh. e.g., making fresh linseed meal, crushing spices for cooking
Both the Stone roller version of the CAMPO and the rollers in the VARIO electric, are for use with dry grains, and not for damp or oily products.

Can I grind or flake nuts and seeds?
Unless roasted very dry, nuts and seeds do not stone mill well 100% due to the higher oil content, but a stone grinder can mill nuts and seeds down to medium-fine fine setting when mixed up to 50:50 with hard dry grains like wheat. Linseeds and Sunflower seeds can be milled in small quantity on coarse settings in these models too. The better quality flakers from Schnitzer and Eschenfelder are ideal for pressing nut pieces, seeds and spices. Linseed meal is very popular together with freshly rolled oats.
Please Contact Us for specialty uses.

Is the flour output fine from a stone grinder?
Fine flour output specification is [ greater than 80-90% under 300 micron ] for the stone grinders. In real terms, this means the greater majority of the flour is very fine, and the smaller % are the fine bran particles. This output makes fantastic breads without sieving, and sour doughs benefit greatly from the complete balance. Sieving is of course an option if you want super fine flours for pastries etc, but many home millers discover that the fresh whole grain flour output in natural balance, makes wonderfully tasty and nutritious foods, without the need for further refinement... super fine is not always the best!

What are the benefits of Stone mills over Steel mills?
Korean/USA designed kitchen mills including the Wonder(Whisper) and Nutrimill operate at ~ 20,000 RPM, exploding the grains with small steel teeth in a small metal mill chamber. High speed steel milling is very noisy and considered by many to be bad for the flours due to heat and oxidation under forced air, whereas the age old method of gentle stone grinding is valued by many for the high flour quality. European stone mills operate at 1440 or 2800 RPM, and are considered intermediate speed grinders that retain the integrity of the flour whilst producing a reasonable output rate, with less heat at ~ 42C in normal conditions. Better quality flour means more nutrients and better taste... and there's something nice about a slower speed kitchen appliance in a natural timber housing - it feels right too.
Here are some notes on the Whisper/Wonder/Nutri type mills from over the years:
The importer for the Wonder Mill (Whisper) suggested keeping the grain in the freezer to help reduce the heating of the flour * The brushed motor/mill chamber is essentially unserviceable and cannot be repaired * The variation on course-fine milling is a very slight change in the motor speed, and practically speaking, offers only fine-to-slightly less-fine output (not true coarse-fine milling). * Profit margins for re-sellers suggest a build price of about 70AUD - very cheaply made.
"I had the 'whisper mill' in the garden shed because of the noise, but also because of the flour flying around. It will be luxury to stone-mill the grain inside the house." Roy & Lyn, NSW

Is grain easy to source and store?
Yes, there are many Traditional, Organic and Biodynamic growers in Australia.
Grain is easy to store in your home. Consult your supplier on storage. See Grain Suppliers

How much flour do I get from the grain?
When whole grain milling, you get the same amount of flour from the grain measured by weight.
Volume increases ~ 50% e.g. 1 cup of wheat grain makes ~ 1 1/2 cups flour.

Does it take a long time to make flour?
The time depends on the output of your grain mill - from 40gms per minute for stone hand milling,
up to 330gms per minute with semi-commercial electric models on the finest settings.

Why is Grain Moisture important?
Milling of grain requires grain-moisture of less than 14% to prevent the milling surfaces from binding. Moisture/Oil balance should be between 15-25% for flaking (rolling) as found naturally in oat groats. Try the knife test - place a knife blade flat down over a grain and press hard. If the grain cracks, it is usually dry enough to mill. If it squashes without a "crack" sound , it is considered too damp to mill and should be dried out before milling or another grain supply sourced.

Is cleaning a stone grain mill easy?
Yes, cleaning a stone grain mill is a simple task. For regular milling and flaking, cleaning is not a necessity, but can be done at any time if desired. Two simple options are;
1) coarse mill a tablespoon of rice between sessions to clean the grinding surfaces. (stone mill)
2) Run on coarse and vacuum the output spout. *NB no liquid cleaning allowed.
If a stone grinder stops grinding due to high moisture or oil "smearing" the stones, simply turn off the mill as soon as you observe the grinding output lessen, clean the mill chamber out, clean stones with white rice to remove the smeared product, and you are ready to mill again. Cleaning timber housings is done with a dry cloth, and occasionally with Linseed Oil.

How long will a stone grain mill last?
A stone grain mill from Europe will last many decades when used within directions. The brushless induction motors are large and heavy duty, without any brushes to wear out or replace (ratings on Induction motors are much lower than brushed motors, equivalent to '000 of W in a smaller brushed motor). The corundum stones last up to 15+ years under normal use conditions because the stones are always kept apart by the flours whilst milling, even on the finest settings. The timber housings are very sturdy in regular climates. High humidity areas require oiling of the timber - the Hawos Billy & Queen models are recommended for higher humidity climates.

Why the differences in Warranty ?
Warranty varies with manufacturers according to their own ideas of what is reasonable.
With such a high design and build quality found in both Schnitzer and Hawos, the warranty periods do not reflect the quality or longevity of these products, and one of the reasons we have a basic no returns policy - they are built so well!

Are the Corundum in Ceramic Stones bad for health?
Corundum is a naturally occurring gem stone with a harness of 9. (Diamonds are 10) The mill stones are made from a synthetic version of Corundum, identical in chemical structure and hardness. Corundum is Al2O3, where the Aluminium is bound to the Oxygen, making it inert and not harmful to health like raw Aluminium found in old cooking pots (where the Al would leach into the food). The Corundum is bound with ceramic at high temps to create an inert stone that is very, very hard and slow wearing, not like the old mill stones that ended up in the flour and wore peoples teeth down! The Europeans are very particular about these health factors, and found that this inert combination allows for a very hard stone in a relatively low profile, making for more compact mill designs and better output. Other mill sellers (Wonder/Nutrimill) will over-play the false idea that these mill stones wear quickly into the flour and destroy your teeth... it's simply not true.

Can I get spare parts and service?
Yes, spare parts and service are available here in Australia through Skippy.

Are discounts available?
Skippy has sold the European mills for many years now direct to customers, on a low-overhead family business model without retail markups. This allows us to give the lowest possible pricing and the best personal service. So we don't normally offer discounts or re-seller opportunities.



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Why use a
Kitchen Grain Mill?

A kitchen grain mill
allows you to make
fresh whole-grain flour at home, high in nutrients and taste.
Commercial milling removes nearly 30% of the the most nutritious parts of the whole grain. Within 72 hours, over 80% of vitamins are lost. Mold and rancidity also quickly combine to further reduce nutrients and taste.

Flaking Grain MillRoller Grain Mill

Grain SuppliersGrain Supply Listing

What can be milled?
Wheat, Rye, Spelt, Barley, Oats, Millet, Corn (Maize), Durum Wheat, Long Grain Rice, Round Grain Rice, Buckwheat, Linseed, Chickpeas, Dried Peas, Yeast Flakes, Coffee, Quinoa, Amaranth.

What Spices?
Stone grinding includes Coriander, Fennel, Cloves, Fenugreek, Caraway, All Spice (pimento or Jamaican Pepper), Pepper Corn, Mustard Seed, Dill, Nigella (Black Cumin) and the seeds of Green, White, Black Cardamon.

We have made every effort to accurately present the information contained in this web site, but there may be errors, so please contact us if you find any.
This information is solely to inform the users of this web site and does not constitute medical advice nor guarantee product usefulness or otherwise.



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