Flour temperature

Only the SAMAP mill is capable of grinding over several hours with a rise in temperature that is so low and stable.
Flour that has not been subjected to a rise in temperature contains all its vital but fragile substances and maintains a "raising" power that is unequaled.

Unfortunately, all grinding, even manual, releases heat. the necessary energy, released at the moment of cracking grain, transforms itself into heat. For certain mills and notably traditional ones, using heavy granite millstones, it is necessary to let the millstone cool for up to three day after the grinding for just one day. This type of mill, after a complete day of grinding, produces flour  that is almost non possible to touch due to its high temperature. To respond to this constraint, many techniques have been deployed in our mills:

• 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 grinding chamber itself. These ventilation permit the evacuation of the calories connected to yhe grinding efforts. These calories will not be stored up by the stone millstones. The temperature does not vary, no matter what the duration and the quality of flour required. the quality of a mill is not considered by the first kilos, but after one hour of grinding. 

• Usage of rapidly rotating motor (3000 rev/min) in order to have not only a good ventilation and heat evacuation, but above all as short grinding time as possible (grinding time for a grain: 2/100 of a second). Thus the flour canot rise in temperature.
• Usage of industrial motors in which the criterai of low heating of its components is one important criteria. 

• Usage of millstone in stone limiting temperature transfer to the flour.

• The SAMAP mill enables temperature control in limiting the entry of grains and thus the number of grain between the millstones. In minimizing the effort and energy released during the grinding, the rise of temperature is even more limited.

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.