This model of Roller Mill produces Wheat Flour "All-Purpose ~0.55% Ash" & Wheat Flour "Bread ~0.8% Ash" processing 880 lb. / 400 kg of grain per hour.
~0.55% Ash flour is medium in gluten protein content at 9.5-11.5% protein content. It has adequate protein content for many bread and pizza bases, though ~0.8% Ash flour is often preferred for these purposes, respectively, especially by artisan bakers. Some biscuits are also cooked using this type of flour. ~0.55% Ash flour refers not only to middling gluten content but also to its lack of any added leavening agent (as in self-rising flour). ~0.8% Ash flour or strong flour is high in gluten protein, with 11.5-13.5% protein. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a higher rise and chewier crust.
Our mill's unbleached flour (freshly milled flour is yellowish) maintains more gluten-producing potential. Better Baking flour effect can be achieved by letting the flour oxidize with oxygen in the air ("natural aging") for approximately 10 days.
This model is designed for commercial twenty-four-hour use.
During operation, there is practically no need for additional machinery or tools, most parts can be purchased locally. Grinding rollers are highly wear-resistant and can withstand up to eight additional re-corrugations.
Simple servicing procedure requires two operators, using the operations manual available either in print or digital version. Product change-over time takes only 15 minutes.
Specialized buildings are not necessary. Existing warehouse style buildings with the mill installed on a single floor and minimal height clearance is a standard for this mill. The mill combines minimal electrical consumption and easy portability with an elegant design.
Full productivity is guaranteed, the mill produces high-quality flour at the indicated rates immediately upon Start-up.
