10
GRAIN TYPE/CORN TYPE
Please make sure to use only dry and cleaned grain!
Moist grain will smear the millstones! (Please see the chapter on smeared
millstones).
Poorly cleaned grain can include dirt or foreign particles (e.g. small stones
etc.) which can damage the millstones.
Mill to the desired degree of fineness
in one process
(except when
processing large, hard kernels such as corn).
A second re-milling can result in the grain input funnel becoming blocked and
will not give satisfactory milling results. The Salzburger grain mill will give you
powder fine and flaky flour in one milling process.
Storage of the grain indoors with up to 60% humidity, allows a
problem-free processing. Storage at humidity levels over 60 % can
result in smearing of the millstones during fine processing.
Especially during wet or damp wet conditions store smaller quantities of
grain in an air-permeable bag (linen, etc.) near a source of heat.
The following test will show you yourself just how dry your
grain is:
Dry grain "cracks", if you crush it on a hard surface with a spoon.
Damp grain can be flattened like an oatmeal flake. If you cut dry
grain kernels with a sharp knife the pieces will “fly” apart. Cutting
damp grain kernels is like cutting bread. Rye should be stored for at least 6
months after the harvest.
