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var athome='Buying a mill is an investment for the years ahead and it has a financial return. Good nutritious bread is expensive, around $4.50 a loaf if not more. 6 sourdough loaves of 800g baked weekly in a family of 5 (500g flour + 300g water) cost $4.00 (organic grain at 90c/kg from the farm + 30¢/kg freight) + 40c power (1 hour 10 min in a 3kWh oven) + salt. This is 70¢ a loaf, a saving of over $3.50 - on a similar loaf of bread from the shop, that is if you can find such bread in a shop.
Over the whole year, 50 x 6 = 300 loaves, a yearly saving of $1050. And if you prefer using yeast, we will show you that only one teaspoon dried yeast does a batch of 6 loaves. Many other uses of the mill will bring other savings, will also give you a sense of independence, of achievement, and a gradual change (for the better) in your diet and in your food buying patterns.';
var oilyseed='Mention is often made of the various oily seeds one would like to grind or nuts to be made into butter. The SAMAP stone grain mills have been designed for milling wheat or other cereal grains, and other non oily seeds. Sesame seeds, linseeds, pumpkin seeds and nuts will not go through the mill.
A small quantity of the seeds can be added to the wheat and milled at the same time. Flour of these seeds or nut butter is obtained with a special mill. See the Porkert Small Seed Grinder and Porkert Corn Grinder.
Some manufactures claim that their mills can do both oily seeds for butters and dry grains for flour. But is it worth all the cleaning in-between? Look critically at such mills after reading the secrets of good milling.';
var secrets='Did you know that the SAMAP mills run at 3000Rpm, milling only about one grain per each revolution?
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Since cereal grain like wheat is tough, the pressure created by the grain being processed between the millstones produces heat. The more grains are milled together, the more pressure, and therefore the more heat is generated.
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For a given output of 10kg fine flour per hour (or 166 g per minute):
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- @ 3000 Rpm, 1 grain per revolution is enough (Rpm=Revolution per minute)
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- @ 1200 Rpm, 2.5 grain per Rpm are needed
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- @ 250 Rpm, 12 grain per Rpm
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If a mill rotates fast, it will achieve a low pressure between the stones because a smaller number of grains is milled at the same time. The faster it rotates, the more precise its construction has to be, and the finer the flour can be. And he who can do more can do less.
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If there should be a secret in the making of a mill, this is where it lies. It is at lower speeds that a considerable heat-up of the flour occurs. It occurs in every grain right from the start; gradually this heat will build up in the millstones. But the SAMAP mills have a patented cooling system and heat build up is prevented by a fast airstream.
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Hot milling is detrimental to the quality of the bread. We talk here of a flour temperature of over 70 degC. Gluten is partially disabled (burnt) and the resulting flour will have poor baking quality: the bread does not rise well, it crumbles, it has no elasticity. In addition the fragile nutrients are destroyed, like the B-Group vitamins which occur on the envelope of the germ and like the enzymes which help the fermentation.
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It has been shown that heat produced in cooking or baking does not destroy systematically the B-Group vitamins, and in the case of sour dough bread, they all survive heat in the acidic dough. The bread in the oven does not reach the temperature selected on the oven control, say 200 degC, but the constant water evaporation keeps it below 100 degC and the core will be around 80 degC, sometimes less depending on baking time.
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SAMAP flour from the hand mill remains cold of course (and it is you who are heating up!). Flour from the electric mills reaches 35 degC and stays at that level after 20 minutes of milling. It makes a sour dough bread full of vitality (spontaneous sourdough).
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Flours of various coarseness can be used for bread. But fine flour makes better bread. More starch and more gluten are hydrated during mixing, the dough is more elastic and it rises well. The bread is firm and will bake well.
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Some mills have no special ventilation. Ventilation allows for a continuous use even over several hours. It has 2 functions: - one to take the flour away from the millstones - and the other to cool the motor and the millstones Therefore ventilation will take heat away during transportation of the flour, and will also reduce it at the point where the grain is milled by keeping the millstones cool.
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A word about the millstones: they all wear slowly, and dust is mixed in the flour. Only dust from millstones made from natural components is favourable to health because of their specific trace elements. The same could not be said of millstones containing man-made resins, or made of ceramic or of alloyed steel. These are cheaper to produce than natural stones. They also are mechanically more resistant and can cope with more grain per Rpm, at the expense of hot milling.';
var goodness='History of mankind is closely tied to the evolution of cereal grains. And still today, to help populations stricken by hunger, cereal grains (rice, wheat etc.) are sent and politicians express concern when the world stock of grain is at a low level.
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Whole cereals should be consumed daily. In addition to the wholemeal bread, there could be a morning wheat porridge, and a millet dish at lunch, and some oat flakes in the soup at tea time, or a home baking with wholemeal flour.
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Diversifying the cereals takes care of all deficiencies, providing they are consumed whole (not refined): wholemeal bread, wholemeal flour, wholemeal pasta, bulghur wheat, porridges or patties using flakes (of any cereal grains), all sort of baking.
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In our tempered NZ latitudes, wheat remains the most important cereal, followed by rice, buckwheat, pearl barley, oats (flakes), rye bread, millet, corn in cobs or grains or semolina (polenta), dinkel (now grown in Canterbury), and sorghum which is little known in our country but is nevertheless one of the most cultivated plants on earth, staple diet in Central Africa, India and China.
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Experiments have been done, showing the superiority of whole cereal and wholemeal flour. One experiment showed that the fertility of some animals dropped dramatically after a few generations if they are fed with wholemeal flour older than 2 weeks. On the opposite, if fed freshly ground flour or bread made from this flour the number of young per litter increases. On the other hand, cancer (here experimentally induced in the animal while fed refined cereals), regresses and their life is extended if whole wheat is introduced in the animals diet.
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A diet based on whole cereal grains helps maintaining and building up the immune system. There is such a variety of minerals and vitamins that can befound in the whole grain, mostly in the bran and the envelop of the germ. Here in order of importance:
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Wheat: silica (for the lungs), vitamin B1 (nervous balance), vitamin E (against sterility, asthma, diabetes, heart diseases, some cancer), sulfur (blood), phosphorous (nervous cells, blood cells), chlorine (bones, tendons, teeth), sodium (digestion and assimilation), potassium (same as sodium + bone cells), magnesium (protection of the nerves), calcium (for the construction of the bones, of the blood cell kernels, of the gray matter of the brain), iron (favouring the renewing of the blood), and fluoride (in a natural and useful state against tooth decay).
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Emphasis has been put on the role of oligo element: just a "trace" of some particular element is sufficient for a successful assimilation (fixation and use). Wheat contains precious ores, like zinc, iodine, arsenic, copper. Other vitamins contained in the whole wheat are: vitamin B2, B12, K, A, D, PP. There is no need to buy expensive supplements produced in factories. To obtain a larger amount of fresh wholemeal flour, it important to have a good grain mill. But if you\'d rather buy the bread and the flour, a small crushing mill can be useful to crush grain freshly for porridges, soups or patties.
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Oats: Its composition is close to the one of wheat. Oats stimulate and accelerate exchanges and is precious in winter. It is a staple food in cold countries.
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Corn: Corn has a large place in the diet of those who live in hot countries. On the opposite of oats, corn slows down metabolic exchanges and is recommended for the summer. Its protein lacks of certain essential amino-acids and that is why corn is always associated with pulses. It is rich in carbohydrates, and nitrogenous, fatty and sweet elements. Its flour should be used fresh, as it quickly gets rancid.
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Millet: particularly rich in phosphorus, a choice food for those suffering of asthenia (or lack of strength) or of mental fatigue or who are depressed. It contains also much magnesium and iron. It is the grain best supplied in vitamin A (cell regeneration), and is recommended to pregnant women.
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Barley: All elements identified in the wheat are present, in different proportions. Its vitamin B1, B2 and PP contribute to a better use of the food we eat, its carotene (vitamin A) helps the renewal (rejuvenation) of the cells. Malt flour (sprouted barley, dried and ground) contains as well the vitamin B12 (against anemia = low number of red blood cells = blood carrying less oxygen). An addition of malt flour to a dish can help digestion of starches like pasta, potatoes, porridges (one Tsp. per plate, but it must not be heated over 70 deg C).
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Unfortunately pearl barley has lost much of its envelope, and has no sprouting power any more. There is a source of naked barley in Canterbury, a variety that can be used whole like wheat, which Golden Fields> use in some of our coffees (Yannoh). Barley soup or Barley water is recommended to all whose intestinal functions are deficient.
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Rice: Contains nearly all the same minerals as wheat, and sulfur and iron, no copper. It is well supplied in important vitamins, A, B1, B2, PP. Those precious substances are concentrated at the outer surface of the grain and are removed by processing the brown into white or polished grain which is more constipating than nourishing.
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Very rich in carbohydrate, rice is remarkably energetic, easy to digest, it can be taken just before some physical work, some competition or other endurance test. Rice also reduces blood pressure.
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Rice flakes or flour are used in soups or patties. They are flavoursome if prepared in vegetable stock or they can be associated with dried fruit.
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Buckwheat: It contains more calcium than wheat, much magnesium, phosphorus, fluoride. Precious amino-acids have been identified in its protein, identical to animal protein. The presence of vitamin P fortifies blood vessels. Buckwheat has a beneficial influence on nutritional and nervous balance.
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Rye: Rye is recommended against arteriosclerosis (this chronic disease of thickening and hardening of the arterial walls which interfere with blood circulation) and against thick blood. But it should be eaten as a sourdough whole rye bread, difficult to find in shops, but after a bit of experience in bread making, it can be made. It is recommended, especially to those who have sedentary occupations, and to alternate rye and wheat bread is a good practice.
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Dinkel: Dinkel is an old cereal which regains favours in Europe and is now also grown in Canterbury. It is half way between wheat and rice, softer than wheat, makes delicious soups. It has a higher protein content than wheat and makes excellent bread. It is not a naked grain and has to be hulled on a machine called a dinkel huller. In fact the cultivars now available have been crossed with wheat, and this for the purpose of improving yield, plant strength and pest resistance. However no adverse reactions have been found, making this cereal welcome in case of wheat allergy.
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Literature about the goodness of cereal grain is abundant and there are many almanacs and books going into much more details than the above. Alternating cereal grains is a base to a sound diet,especially vegetarian.
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Fresh stone ground flour is rich in all the minerals we need and the various cereal grains can be taken in proportions and quantities adapted to our own needs. SAMAP offers a range of mills reputed for their quality and designed to last a lifetime: the stone ground flour is fine and fluffy and can be made freshly whenever you need it. The hand crusher offers a great flexibility. The dough mixer is there for regular bread making for a family with growing school kids or a small commercial operation.
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And last but not least sprouting cereal grains will allow you to make regular cures (like 2 weeks when the seasons change) of harmless and cheap natural supplements full of energy and minerals which are accepted by your system. Try wheat sprouts, and chew them well (one Tsp/day).';