Rice is easy to move in the hopper when milled repeatedly, therefore you can grind it more
than twice.
When grinding, or cleaning the grinding stones, always used mill rice (e.g. long/medium/
short grain) that has not been heat-treated.
Never use Parboiled rice, pre-cooked or cooked rice!
Grinding Procedure
- First pass: 10 to 12 turns.
- Second pass: 6 turns.
- Third pass: 2 to 3 turns.
Buckwheat
Only processes mill buckwheat, always at least in two passes.
The quality of grinding buckwheat depends on the quality of drying.
Grinding Procedure
- First pass: 25 to 30 turns = check the coarseness of grinding after start, you should be
able to see halves of buckwheat.
- Second pass: 3 turns.
The best grinding results are produced when processing grout from mill buckwheat.
Legumes – Lentils, Peas, Beans
Process all legumes in two passes. Legumes that are not dried sufficiently can quickly clog
the stones, therefore follow the procedures described in Chapter II.B. Grinding.
Never process material larger than 6mm.
When processing peas, use only half-cut, peeled, green or yellow peas.
Suitable types of beans are Adzuki, small white beans and Mungo beans.
Grinding Procedure
- First pass: 25 to 35 turns = check coarseness of grinding after start, the material must be
sufficiently coarse so that it can move in the hopper for the second pass.
- Second pass: 3 to 5 turns.
Tips for Flours
– Let the milled flour completely cool down and air out in the vessel before storage, then
pour it into a prepared storage vessel or bag.
– If you need very fine flour, use a suitable sieve to separate coarse grit. You can use the
grit for other types of healthy foods. Grit can also be ground again to make its structure
finer.
Storing Flour
– Wholegrain flour cannot be stored for a long time as white flour as unlike white flour it
contains whole ground grit and long-term storage causes the flour to go stale, which
makes it unsuitable for consumption.
We recommend storing flour under the following conditions:
– The moisture of flour should be below 15 %,
– Ambient temperature around 15 °C,
– In a dry and dark place with unrestricted air supply,
– Do not store flour in an environment with distinct aromas as flour absorbs them
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