Re: one more flour mill question

[Guest guest]

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]

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]

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

> > > > >

> > > > >

> > __________________________________________________

> > > > >