Re: Re: one more flour mill question

[Guest guest]

Thanks for the reply. But I'm a little confused. One

person I talked to said the FGM is not at all fine. Is

there a difference in the FGM between using the manual

or the electric option? Also, are you sure about the

heat and oxidation on the ones that explode the grain?

Whisper Mill says it's low heat and preserves

nutrients. Do you have any other information on that?

I'd sure appreciate any help!

Sharon

--- radlife2002 <radiantlife@...> wrote:

> Hi Sharon,

>

> The Family Grain Mill flour is pretty darn fine on

> the finest

> setting. Depending on the type of grain you use it

> can leave some

> little flecks of bran. I use kamut a lot and that

> grain must have a

> tougher surface bec. it does leave more bran flecks.

> If I remember

> right other grains which are more common in baking

> don't leave nearly

> as many bran flecks. Anytime you want more fineness

> though you can

> just run the flour through again, and this won't

> hurt it at all bec.

> of the slow speed.

>

> The thing to remember is that high speed grain mills

> don't grind

> flour - they literally explode it. This isn't good

> for the

> nutritional integrity, what with the heat and high

> oxidation.

>

> And just to let you know, we are still having a

> special on the Family

> Mill, which includes free shipping, and when you buy

> the motorized

> base you get a hand base for free. Other

> attachments that are

> available are the flaker for making oatmeal (instead

> of buying store-

> confetti as we call it), the veggie shredder

> (excellent for prepping

> for your fermented veggie dishes), and the meat

> grinder attachment.

>

> You can call me if you have questions, or check out

> our web page....

>

> Cheers,

>

>

> Radiant Life

> (888) 593-8333

> www.4radiantlife.com

>

>

> > I was just getting ready to post the question

> about

> > fineness of the flour when I saw Aubin's reply.

> I've

> > been comparing Family Grain Mill and Whisper Mill.

> One

> > thing I read says FGM grinds as fine as a burr

> machine

> > can. That makes me wonder. I want a mill that

> grinds

> > very fine so that there are virtually no particles

> > left (except for tiny flat slivers of the bran

> that I

> > see visible in my store-bought because the bran is

> a

> > darker color). Could anyone comment on this

> regarding

> > these two brands before I make my choice?

> > Sharon

> >

> > __________________________________________________

> >

[Guest guest]

I have the same question about the K-Tec mill. The ad says it keeps the grain

cool while milling. Is there any other problem with it, besides the noise?

----- Original Message -----

From: radlife2002

Sent: Wednesday, February 06, 2002 9:18 AM

Subject: Re: one more flour mill question

Hi again,

Does the Family Mill produce filo or pastry grade flour? Certainly

not the first pass. It has been my experience that it grinds fine

enough for most purposes on the first pass, and one can make it finer

by running it through again if desired. Again I do think that the

choice of grain makes a difference. I haven't tried using soft

summer pastry wheat in the FGM. Any other Family mill owners who

want to comment on whether the FGM satisfies their needs for flour,

and on the fineness issue?

I have not used the Whisper Mill but in researching it years ago I

was under the impression that it was a higher speed mill and that

thus it would fall under the category of producing flour by micro-

explosion. Added to this were the reports I repeatedly got of the

intense noise, which I took to confirm this notion of high speed

milling. This alone would dissuade me from putting it in my home. I

am sure about the problems of heat and oxidation with the high speed

mills but I'm not positive that the Whisper is one of those - it has

been some time since we researched it. Any others with info?

One other consideration is that of warranty, which on the Family is

lifetime....

Anyway hope this helps,

> > > I was just getting ready to post the question

> > about

> > > fineness of the flour when I saw Aubin's reply.

> > I've

> > > been comparing Family Grain Mill and Whisper Mill.

> > One

> > > thing I read says FGM grinds as fine as a burr

> > machine

> > > can. That makes me wonder. I want a mill that

> > grinds

> > > very fine so that there are virtually no particles

> > > left (except for tiny flat slivers of the bran

> > that I

> > > see visible in my store-bought because the bran is

> > a

> > > darker color). Could anyone comment on this

> > regarding

> > > these two brands before I make my choice?

> > > Sharon

> > >

> > > __________________________________________________

> > >

[Guest guest]

, thanks for the helpful information. Yes,

the Whisper Mill uses micro-explosion. One seller or

it said the flour temp is about 130 degrees. If I

understand, you feel that is too warm? What is the

" official " temp at which emzymes are destroyed?

Also, thanks to all who contributed to answering my

questions. You've been a big help. Any other comments

or ideas would be welcome!

Sharon

--- radlife2002 <radiantlife@...> wrote:

> Hi again,

>

> Does the Family Mill produce filo or pastry grade

> flour? Certainly

> not the first pass. It has been my experience that

> it grinds fine

> enough for most purposes on the first pass, and one

> can make it finer

> by running it through again if desired. Again I do

> think that the

> choice of grain makes a difference. I haven't tried

> using soft

> summer pastry wheat in the FGM. Any other Family

> mill owners who

> want to comment on whether the FGM satisfies their

> needs for flour,

> and on the fineness issue?

>

> I have not used the Whisper Mill but in researching

> it years ago I

> was under the impression that it was a higher speed

> mill and that

> thus it would fall under the category of producing

> flour by micro-

> explosion. Added to this were the reports I

> repeatedly got of the

> intense noise, which I took to confirm this notion

> of high speed

> milling. This alone would dissuade me from putting

> it in my home. I

> am sure about the problems of heat and oxidation

> with the high speed

> mills but I'm not positive that the Whisper is one

> of those - it has

> been some time since we researched it. Any others

> with info?

>

> One other consideration is that of warranty, which

> on the Family is

> lifetime....

>

> Anyway hope this helps,

>

>

>

>

>

>

> > > > I was just getting ready to post the question

> > > about

> > > > fineness of the flour when I saw Aubin's

> reply.

> > > I've

> > > > been comparing Family Grain Mill and Whisper

> Mill.

> > > One

> > > > thing I read says FGM grinds as fine as a burr

> > > machine

> > > > can. That makes me wonder. I want a mill that

> > > grinds

> > > > very fine so that there are virtually no

> particles

> > > > left (except for tiny flat slivers of the bran

> > > that I

> > > > see visible in my store-bought because the

> bran is

> > > a

> > > > darker color). Could anyone comment on this

> > > regarding

> > > > these two brands before I make my choice?

> > > > Sharon

> > > >

> > > >

> __________________________________________________

> > > >

[Guest guest]

Why do we need to be concerned about enzymes if the grain flour will be heated

when baked?

----- Original Message -----

From: radlife2002

Sent: Wednesday, February 06, 2002 10:22 AM

Subject: Re: one more flour mill question

I would be concerned about that temp. because flour cools quickly,

and at what point are they measuring the temp? Sally says that the

magic number for enzymes ranges from 118F wet heat to 150F dry heat.

There are other opinions out there on the magic number. 130F is very

iffy I would say, esp. given that the actual temp could be higher at

the point of contact.... The time is short though so that factors in

too.

Also, the flaker mill works great - creates oat flakes that look just

like store bought, but actually have an aroma which disappears in 24

hours.

> > > > > I was just getting ready to post the question

> > > > about

> > > > > fineness of the flour when I saw Aubin's

> > reply.

> > > > I've

> > > > > been comparing Family Grain Mill and Whisper

> > Mill.

> > > > One

> > > > > thing I read says FGM grinds as fine as a burr

> > > > machine

> > > > > can. That makes me wonder. I want a mill that

> > > > grinds

> > > > > very fine so that there are virtually no

> > particles

> > > > > left (except for tiny flat slivers of the bran

> > > > that I

> > > > > see visible in my store-bought because the

> > bran is

> > > > a

> > > > > darker color). Could anyone comment on this

> > > > regarding

> > > > > these two brands before I make my choice?

> > > > > Sharon

> > > > >

> > > > >

> > __________________________________________________

> > > > >

[Guest guest]

At least one reason is that it's the phytase enzyme that breaks down the

mineral phytates and allows the minerals to be absorbed. If the phytase

isn't intact when you soak your flour, the soaking won't do you much good.

-----Original Message-----

From: Dana Milmeister [mailto:danamilmeister@...]

Sent: Wednesday, February 06, 2002 12:26 PM

Subject: Re: Re: one more flour mill question

Why do we need to be concerned about enzymes if the grain flour will be

heated when baked?

----- Original Message -----

From: radlife2002

Sent: Wednesday, February 06, 2002 10:22 AM

Subject: Re: one more flour mill question

I would be concerned about that temp. because flour cools quickly,

and at what point are they measuring the temp? Sally says that the

magic number for enzymes ranges from 118F wet heat to 150F dry heat.

There are other opinions out there on the magic number. 130F is very

iffy I would say, esp. given that the actual temp could be higher at

the point of contact.... The time is short though so that factors in

too.

Also, the flaker mill works great - creates oat flakes that look just

like store bought, but actually have an aroma which disappears in 24

hours.

> > > > > I was just getting ready to post the question

> > > > about

> > > > > fineness of the flour when I saw Aubin's

> > reply.

> > > > I've

> > > > > been comparing Family Grain Mill and Whisper

> > Mill.

> > > > One

> > > > > thing I read says FGM grinds as fine as a burr

> > > > machine

> > > > > can. That makes me wonder. I want a mill that

> > > > grinds

> > > > > very fine so that there are virtually no

> > particles

> > > > > left (except for tiny flat slivers of the bran

> > > > that I

> > > > > see visible in my store-bought because the

> > bran is

> > > > a

> > > > > darker color). Could anyone comment on this

> > > > regarding

> > > > > these two brands before I make my choice?

> > > > > Sharon

> > > > >

> > > > >

> > __________________________________________________

> > > > >

[Guest guest]

Good point! That may explain why the research that someone reported a few

days ago that soaking didn't have much effect - they had destroyed the

enzymes in preparing for the experiment.

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: Kroyer <skroyer@...>

< >

Sent: Wednesday, February 06, 2002 1:30 PM

Subject: RE: Re: one more flour mill question

> At least one reason is that it's the phytase enzyme that breaks down the

> mineral phytates and allows the minerals to be absorbed. If the phytase

> isn't intact when you soak your flour, the soaking won't do you much good.

>

>

>

> -----Original Message-----

> From: Dana Milmeister [mailto:danamilmeister@...]

> Sent: Wednesday, February 06, 2002 12:26 PM

>

> Subject: Re: Re: one more flour mill question

>

>

> Why do we need to be concerned about enzymes if the grain flour will be

> heated when baked?

> ----- Original Message -----

> From: radlife2002

>

> Sent: Wednesday, February 06, 2002 10:22 AM

> Subject: Re: one more flour mill question

>

>

> I would be concerned about that temp. because flour cools quickly,

> and at what point are they measuring the temp? Sally says that the

> magic number for enzymes ranges from 118F wet heat to 150F dry heat.

> There are other opinions out there on the magic number. 130F is very

> iffy I would say, esp. given that the actual temp could be higher at

> the point of contact.... The time is short though so that factors in

> too.

>

> Also, the flaker mill works great - creates oat flakes that look just

> like store bought, but actually have an aroma which disappears in 24

> hours.

>

>

>

>

> > > > > > I was just getting ready to post the question

> > > > > about

> > > > > > fineness of the flour when I saw Aubin's

> > > reply.

> > > > > I've

> > > > > > been comparing Family Grain Mill and Whisper

> > > Mill.

> > > > > One

> > > > > > thing I read says FGM grinds as fine as a burr

> > > > > machine

> > > > > > can. That makes me wonder. I want a mill that

> > > > > grinds

> > > > > > very fine so that there are virtually no

> > > particles

> > > > > > left (except for tiny flat slivers of the bran

> > > > > that I

> > > > > > see visible in my store-bought because the

> > > bran is

> > > > > a

> > > > > > darker color). Could anyone comment on this

> > > > > regarding

> > > > > > these two brands before I make my choice?

> > > > > > Sharon

> > > > > >

> > > > > >

> > > __________________________________________________

> > > > > >

[Guest guest]

I don't know if this is really true about the grain exploding and destroying the

enzymes. I have one of those high powered Magic Mills. When I soak my flour,

it definitely changes. Gets kind of slimy like it has been partly digested. If

the enzymes weren't working than what is this change caused by?

Shari

----- Original Message -----

From: Kris.

Sent: Wednesday, February 06, 2002 10:42 PM

Subject: Re: Re: one more flour mill question

Good point! That may explain why the research that someone reported a few

days ago that soaking didn't have much effect - they had destroyed the

enzymes in preparing for the experiment.

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: Kroyer <skroyer@...>

< >

Sent: Wednesday, February 06, 2002 1:30 PM

Subject: RE: Re: one more flour mill question

> At least one reason is that it's the phytase enzyme that breaks down the

> mineral phytates and allows the minerals to be absorbed. If the phytase

> isn't intact when you soak your flour, the soaking won't do you much good.

>

>

>

> -----Original Message-----

> From: Dana Milmeister [mailto:danamilmeister@...]

> Sent: Wednesday, February 06, 2002 12:26 PM

>

> Subject: Re: Re: one more flour mill question

>

>

> Why do we need to be concerned about enzymes if the grain flour will be

> heated when baked?

> ----- Original Message -----

> From: radlife2002

>

> Sent: Wednesday, February 06, 2002 10:22 AM

> Subject: Re: one more flour mill question

>

>

> I would be concerned about that temp. because flour cools quickly,

> and at what point are they measuring the temp? Sally says that the

> magic number for enzymes ranges from 118F wet heat to 150F dry heat.

> There are other opinions out there on the magic number. 130F is very

> iffy I would say, esp. given that the actual temp could be higher at

> the point of contact.... The time is short though so that factors in

> too.

>

> Also, the flaker mill works great - creates oat flakes that look just

> like store bought, but actually have an aroma which disappears in 24

> hours.

>

>

>

>

> > > > > > I was just getting ready to post the question

> > > > > about

> > > > > > fineness of the flour when I saw Aubin's

> > > reply.

> > > > > I've

> > > > > > been comparing Family Grain Mill and Whisper

> > > Mill.

> > > > > One

> > > > > > thing I read says FGM grinds as fine as a burr

> > > > > machine

> > > > > > can. That makes me wonder. I want a mill that

> > > > > grinds

> > > > > > very fine so that there are virtually no

> > > particles

> > > > > > left (except for tiny flat slivers of the bran

> > > > > that I

> > > > > > see visible in my store-bought because the

> > > bran is

> > > > > a

> > > > > > darker color). Could anyone comment on this

> > > > > regarding

> > > > > > these two brands before I make my choice?

> > > > > > Sharon

> > > > > >

> > > > > >

> > > __________________________________________________

> > > > > >