Is there a noticeable difference in the amount of heat produced when milling finely or coarsely?
The difference is significant. The finer the flour, the more energy needed to mill it and the greater the heat thereby generated. The SAMAP mill can produce very fine flour because of its powerful motor and the particular shape and design of the precision-made stones. Our mills can produce a very large portion of fine meal. This is a desirable characteristic because all sorts of cakes, noodles, and other fine things can be made and baked without the addition of any white flour. Also, the bran is almost entirely broken up. The valuable nutritional parts of the grain which normally stay unobtainable between the layers of bran, are thereby made available in the flour. This is just one great advantage the SAMAP mill has to offer over the old mills. Q: Production of fine flour results in increased mill temperature and increased temperature is not good for grain. What can you say about that? A: Even the large old stone mills churned out a mill product which was slightly warmer than the tempe
