GrindingIndividualMaterials
These are recommended procedures for grinding individual materials. Follow the
procedures until you acquire enough experience with grinding various materials.
For first grinding, we recommend maximum quantity of 200 g; when you have experience
with grinding, you can maximally use 500 g.
Carefully observe the safety warnings and recommendations from Chapter
II.B.Grinding
.
Wheat,Barley,Rye,Oats,Millet
- First pass:
25 to 30 turns = check coarseness of grinding after start, wheat should be very
coarse, with grains only divided into several parts and with some complete grains.
- Second pass: 2 to 3 turns (2 turns when the material is very dry).
Rice
Rice is a very hard crop. It is not possible to achieve fine flour as with cereals. Never mill
rice in one pass. It is suitable for cleaning the stones of the grinder.
Rice is easy to move in the hopper when milled repeatedly, therefore you can grind it more
than twice. When grinding, or cleaning the grinding stones, always used mill rice (e.g. long/
medium/short grain) that has not been heat-treated.
NeveruseParboiledrice,pre-cookedorcookedrice!
Grinding Procedure
- First pass: 10 to 12 turns.
- Second pass: 6 turns.
- Third pass: 2 to 3 turns.
Buckwheat
Only processes mill buckwheat, always at least in two passes.
The quality of grinding buckwheat depends on the quality of drying.
Grinding Procedure
- First pass:
25 to 30 turns = check the coarseness of grinding after start, you should be
able to see halves of buckwheat.
- Second pass: 3 turns.
The best grinding results are produced when processing grout from mill buckwheat.
Legumes–Lentils,Peas,Beans
Process all legumes in two passes. Legumes that are not dried sufficiently can quickly clog
the stones, therefore follow the procedures described in Chapter
II.B.Grinding
.
Never process material larger than 6mm.
When processing peas, use only half-cut, peeled, green or yellow peas.
Suitable types of beans are Adzuki, small white beans and Mungo beans.
Grinding Procedure
- First pass:
25 to 35 turns = check coarseness of grinding after start, the material must be
sufficiently coarse so that it can move in the hopper for the second pass.
- Second pass: 3 to 5 turns.
TipsforFlours
–
Let the milled flour completely cool down and air out in the vessel before storage, then
pour it into a prepared storage vessel or bag.
–
If you need very fine flour, use a suitable sieve to separate coarse grit. You can use the grit
for other types of healthy foods. Grit can also be ground again to make its structure finer.
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