How to grind your own flour? Hi at all! I'm in search for…
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How to grind your own flour?
Hi at all!
I'm in search for a method to grind your own flour from regular soft wheat (or hard wheat for semola --> pasta). We already bought this nice flour mill, it has 3 replaceable sieves in the left part and allows sieving to only get finer "flour" particles.
Waldner Industry Combi Flour Mill: https:\/\/www.waldner-biotech.at\/getreidemuehle\/haushaltsmuehle-industry-combi-zirbe\/ https://preview.redd.it/jhbyk0kaw3zg1.png?width=1200&format=png&auto=webp&s=f1a7cfd1e7bbd4252f7c5a4d2616828564fbe1f6
We tried using the fines sieves but still quite a bit of fine ground hull ends in the flour. To tacle the problem we prewetted the soft wheat (\~20g of Water per kG wheat) and did a rough first milling path - trying to sort as much as hull out as possible. The remaing material was remilled much finer. But still the result looks like regular flour and is very fine and white. Once mixed with water it gets much darker and is actually only useable as replacement for whole wheat flour. So there is still a lot of hull left in the flour.
Since we also want to have flour without the hull, is there any proven method to remove the hull, that works also in smaller scales (10-100kg)?
#home
Hi at all!
I'm in search for a method to grind your own flour from regular soft wheat (or hard wheat for semola --> pasta). We already bought this nice flour mill, it has 3 replaceable sieves in the left part and allows sieving to only get finer "flour" particles.
Waldner Industry Combi Flour Mill: https:\/\/www.waldner-biotech.at\/getreidemuehle\/haushaltsmuehle-industry-combi-zirbe\/ https://preview.redd.it/jhbyk0kaw3zg1.png?width=1200&format=png&auto=webp&s=f1a7cfd1e7bbd4252f7c5a4d2616828564fbe1f6
We tried using the fines sieves but still quite a bit of fine ground hull ends in the flour. To tacle the problem we prewetted the soft wheat (\~20g of Water per kG wheat) and did a rough first milling path - trying to sort as much as hull out as possible. The remaing material was remilled much finer. But still the result looks like regular flour and is very fine and white. Once mixed with water it gets much darker and is actually only useable as replacement for whole wheat flour. So there is still a lot of hull left in the flour.
Since we also want to have flour without the hull, is there any proven method to remove the hull, that works also in smaller scales (10-100kg)?
#home
| 4,000 mlx | |
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