Flour temperature

The interest in making your own flour is that much greater  when a mill like ours is capable of fulfilling this operation withe the lowest possible temperature. Flour that is not subjected to a raise in temperature during grinding contains all vital but fragile substances and maintains  a "raising" power that is unequalled.
What use would freshly ground flour be , if its interesting elements were altered at the moment of grinding?

Unfortunately, all grinding, even manual, releases heat, as the energy necessary to crack the grain and the friction of the millstones transforms itself into heat.

This heat can be transmitted to the millstones and to the flour. This is often a problem with metal millstones, wich conduct too much the heat. Metal millstones therefore need to be left for the grinding of coffee where the temperature aspect is not as vital.

To respond to this constraint, many techniques have been deployed in our mills:
• Utilization of stone millstones, limiting the transfer of temperature to the flour.

• We have put a double ventilation system in place, in order to extract heat from the grinding zone.
This exclusive and patented system enables the cooling of the grinding chamber in an effective and constant manner thanks to the motor ventilator and by a second ventilator integrated in the heart of the grinding chamber itself.
The temperature  does not vary , no matter what the duration, the quantity and the finesse of the flour required.
The quality of a mill is not considered by the first 200 grams, but after 20 minutes of grinding. The same process is used for professional mills as for mills for domestic usage.

• Usage of a rapidly turning motor (approx. 3000 rev/min) in order to have not only good ventilation but above all as  short a grinding time as possible (grinding time for grain: 2/100 of a second).
Thus, with a very short time present in the grinding chamber, the flour cannot experience a raise in temperature.

• Usage of industrial motors in which low heating of its components is an important criteria.

• The SAMAP grain mill is equipped with a systeme enbling temperature control, by limiting the re-entry of grains and therefore the number of grains in the millstone.
By minimizing the effort and energy released related to grinding, the raise in temperature is reduced.

All these techniques enable obtaining as low temperature as possible in order to preserve the vitamins, trace elements, enzymles, natural raising agents, germs and unsaturated oils in the germ.