Are the stainless steel milling chambers bad for the flour?
Once a grain is broken open, it is susceptible to being ‘attacked’ by the oxygen in the atmosphere, bringing about a chemical reaction called oxidationl. In this way, valuable enzymes, minerals and vitamins are rendered inactive over a period of time – beginning the moment the grain is broken, to being reduced to around 25% of the original value after just a few days. Storage conditions and atmospheric conditions will vary this loss rate. In a similar fashion, the inherent magnetic value of steel burrs or rollers used in some milling processes can alter the chemical make-up of some of the nutrients in the grain. And the metal itself will also begin an oxidation process. Schnitzer uses a stainless steel – free of lead or cadmium ( which is not necessarily the case in the metal used in burr or steel roller mills) as the mill housing in the GRANO, the GRANO 200 and the VARIO. The moment milling commences, the flour and the small amount of dust from the milling process coat the stainless s
