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Home / Product Warranty / 1 Year Parts Commercial Use Only

1 Year Parts Commercial Use Only

Showing all 2 results

  • Osttiroler Semi-Commercial Sifter

    Osttiroler SIFTER

    0 out of 5
    Backorder
  • KoMo Semi-Commercial Jumbo

    KoMo JUMBO

    0 out of 5
    $4,298.00     Read more

Browse Sale Products

  • Eschenfelder Table Flaker - NOVIA Blue Eschenfelder TABLE Flaker - NOVIA Blue
    0 out of 5
    $378.00 $358.00
  • Grain Sack SET - Wall Grain Dispensing Sack SET
    0 out of 5
    $178.00 $158.00
  • Lief SVEIN Kitchen Knife Set
    0 out of 5
    $198.00 $98.00
  • Ceramic BAKING DISH - Bread & Cake
    0 out of 5
    $198.00 $169.00
  • Schnitzer MANUS 1
    0 out of 5
    $378.00 $328.00
  • ME VEG Cutter Package
    0 out of 5
    $368.00 $268.00

Recent Posts

  • KAREN’S rye wholegrain starter success
  • Tony’s BILLY 100 and his new OAT FLAKER
  • DON’S soft creamy porridge & ANNE’S full grain fresh bread A true VARIO combo couple
  • Is the flour output fine from a stone mill?

What Grains and Spices

  • Stone 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.
  • 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), Chili, the seeds of Green/White/Black Cardamon etc.
  • Small amounts of oily items can be milled, or used in a mix with dry items.

Is the flour output fine from a stone mill?

Fine flour output from the Hawos & Schnitzer 90 – 100mm mill-work is particularly good at greater than 90% under 300 micron. This translates into genuinely fine flours when the finest setting is desired. The output makes fantastic breads without sieving, and where sour dough benefits greatly from the complete balance. Sieving is of course an option too if you want super fine flours for pastries etc, but many home millers discover that the fresh whole grain flour output in natural balance including the bran and germ grain particles make wonderfully tasty and nutritious foods, without the need for further refinement… super-fine is not always the best.

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