SAMAP ECOSYSTEME

Reguation of the finesse is done with a high precision screw system, integrated into the upper millstone. It makes it possible to adapt the negligible, but real, wear on your millstone and to keep, years after years , the same unequalled finesse.
The quality of the finesse is an crucial consideration because it gives acces to all the natural energy of the seeds which , when fienly ground , are able to release all their vitalessences.
Exceedingly fine flour is more assimilated by fragile intestines than a coarse flour.One can compare the finesse to mastication in humans : well-chewed food is better assimilated and with mless effort.

Ultra-fine grinding enables one to obtain simple and easily assimilated particles, all of it witout loss of cellulose and fibers that facilitate motility.
When grinding finesse is not achieved, sifting or sieving the flour is necessary in order to extract the particules from it that are too large  and which  prove to be irritating for , e.g., the colon.
Unfortunately when the flour is sieved, one removes the elements from it that are most difficult to grind but especially tose that are the most interesting, like germs the protein bases.
Thus , when one makes a ligtht sifting in order to remove 2% of the largest particule, one removes 15% of the vitamines and trace elements which reside there, not to speak of the bran or the fibers.