← Grain, flour and bread
H45-01 · Module 1 of 7 · Pages: 21 · Worksheets: 6
Milling: stones, mills and flour
From clean, dry grain to flour you know inside out: hand and electric stone mills, the village mill, flour types, sifting and storage
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Whole series: Grain, flour and bread, €39
In short
- Mill only clean, dry grain: no more than 13–14 % moisture, no stones, ergot or corncockle.
- From 100 kg of wheat you get roughly 90–95 kg of wholemeal or 70–75 kg of white flour; the rest is bran.
- Wholemeal flour goes off in 1–3 months at room temperature. So mill little and often and store the grain.
- A home stone mill grinds roughly 4–10 kg an hour; for a family of four that is an hour or two of milling a week.
- Flour dust harms the lungs and catches fire easily: mask, ventilation, no open flame.
What's inside
Chapters
- Grain, flour and bran
- Flour types: what T550 means
- Preparing the grain
- Which mill
- How to mill
- Sifting
- Maize: flour, meal and grits
- Rye, spelt, buckwheat and others
- Fresh flour: resting and testing
- Safety at the mill
- Storing flour
- Common mistakes
- Printable checklist
Worksheets
- Milling calendar
- Flour yield calculator
- How much to mill each month
- Milling log
- Mill comparison
- Flour labels
Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.
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