13
Milling
Your mill does not have a scale with information on finer and coarser
adjustment settings.
It is impossible to issue a valid scale which would cover all types of grain
and at taking the different degrees of dampness into consideration.
Wheat and spelt can be processed to the finest degree. Rye has higher oil
content and has to be processed more coarsely. Oats which are extremely oily
can only be ground. At the same time the degree of dampness or dryness of
the grain is of the utmost importance for the processing results achieved.
The drier the grain and the lower its oil content, the finer you can produce
your flour.
The higher the oil content and the degree of dampness of the grain, the
coarser you will have to mill.
For these reasons it is impossible to supply the mill with a scale suitable and
valid for all types of grain and all the different degrees of dampness, allowing
repeatable results.
Only watching the flour spout and touching the flour will give you reliable
information as to whether you are using the correct adjustment setting, or
whether it has to be altered.
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 millin
g process.
