can mill any of these with a Retsel Little Ark, Uni Ark or GrainMaster Whisper
Grain crops like Wheat, Corn, Rice, Barley, Oats, Rye and Millet are an important energy source. They're low in fat and high in carbohydrates and the proteins (essential for body building, healthy muscles, bones and teeth,) lipids, vitamins and minerals needed for good nutrition.
It is prepared by grinding and sieving grains, primarily wheat. Wheat flour is suitable for use as an ingredient in the preparation of baked products.
Other grains such as barley, buckwheat, corn, rice and rye can be ground into flour and are often mixed with wheat flour in making certain types of bread.
The milling process by which flour is made separates the wheat endosperms from the bran layers and the wheat germ and then reduces the endosperms chunks to fine powder. Commercial mills must remove the wheat germ from their flour because the highly nutritious oil (like any fresh food) has a limited shelf life and is therefore not compatible with modern supermarket and warehousing needs. 28 of the 30 known minerals, vitamins, and trace elements found in a single grain of wheat are typically lost in the commercial milling process to produce white flour with an unlimited shelf life. In the USA, commercial millers are forced to artificially add 4 minerals or vitamins back in what they call an "enrichment" process. Australian flour millers are not under any such obligation.
A commercial miller can make flours of widely varying quality from the same wheat. Most commercial whole wheat breads contain substantial amounts of white flour. True whole wheat grain flour is darker, coarser and stronger in flavour than white flour. Because the bran and germ are present, whole grain flour has a limited shelf life and goes off if stored at room temperature for longer than 72 hours. Freshly milled however, whole grain wheat flour is rich in protein, thiamine, niacin, minerals and dietary fibre.
Like most foods, flour does not provide a complete supply of all essential nutrients. Other ingredients used in making bread, especially milk and yeast, provide some additional amino acids, vitamins, and minerals. Soy flour, rich in protein and amino acids, can also used be as a bread improver when added to whole grain flour in home made bread making
By making your own flour with a GrainMaster as and when you need it, your body absorbs all the goodness that nature packed into her wonderful seed grains. You get to enjoy all the delicate oils and vitamins that are so important to your health, but so easily lost or damaged in the commercial milling process.
The wheat from which most bread is made has proven to be one of nature's most perfect foods, full of vitamins, minerals, and many trace elements.
The seed of wheat is made up of many parts consisting of three basic categories:
The bran, made up of many layers of vitamins, minerals, and rich proteins, forms the tough outer covering. This part of the wheat also provides valuable roughage which acts like a sponge to absorb and remove unwanted poisons and toxins from our digestive system.
The germ is the life-giving part of the seed. It's packed with vitamins B and E, but once milled, it can only last 72 hours at room temperature before going rancid.
The endosperm, (or the white centre) is mostly starch with very few vitamins. This is the part of the wheat that most of today's store bought milled flour is made from.
For centuries wheat was milled into flour with large milling stones which crushed the seed grain into whole wheat flour. There were no supermarkets for selling flour, and so people made their flour as and when they needed it, ensuring minimal time difference between making flour and eating the results.
To ensure today's milled white flour lasts long enough to sit in warehouses and on shop shelves for months on end, today's millers have had to remove all trace of the bran and the germ - losing at least 22 of the 26 known vitamins and minerals in the process, and all of the valuable roughage our bodies need to absorb and remove unwanted toxins and poisons within our digestive system.
You get whiter, fluffier bread, cakes or pastries but you get them at a price. Health problems such as Obesity, Diabetes, Hypoglycaemia, Heart Disease, Bowel Cancer and Tooth Decay are just some of the major diseases on the upswing since the introduction of white flour in the 1900's. Many nutritionalists agree that that white flour and other refined foods are largely responsible.
Millers have tried to counter the problem through "enrichment" or adding vitamins B1, B2, Niacin and Iron. But there are at least 26 known vitamins and minerals in the whole wheat kernel. How can you enrich something with 22 fewer qualities than you started with? And why strip the natural goodness from our food, then artificially restore a part of it back? Wouldn't it be wiser to eat the wholesome natural food in the first place?
By making your own flour with a GrainMaster as and when you need it, your body absorbs all the goodness that nature packed into her wonderful seed grains. You get to enjoy all the delicate oils and vitamins that are so important to your health, but so easily lost or damaged in the commercial milling process.
The flour you'll produce from a GrainMaster is very soft and smooth. You'll feel the slight oiliness of the natural life-giving wheat germ. This type of flour will take on moisture fast, is easy for the body to digest and utilise, and (if you like the taste of fresh quality ingredients) will enrich the taste of everything you make from it.
For many years the health and flavour benefits of freshly milled flour has been lost to the western world in the name of convenience. But now with the GrainMaster, you can have it all in minutes. Simply pour in whole grain wheat (or any other cereal or lentil you wish to mill) turn on the switch, and the whole grain flour is made almost instantly.
Not only will you enjoy the health benefits, but your own flour will cost you a fraction of the price of bought flour.
It's so simple to mill your own flour as and when you need it, but if required, a convenient storage container allows you to keep the fresh flour for up to 72 hours at room temperature and even longer if refrigerated.
Designed to look at home in todays modern kitchens, the GrainMaster is a God-send to anyone interested in giving their bodies the best nature has to offer.
"I am living proof of the effectiveness of real whole grain fibre." - Sue Becker.
"An elated friend called. She had just come from the doctor. Her cholesterol had dropped 85 points in one month! This was significant to her since her last doctor had given her no hope of lowering her cholesterol. She had been trying for years, but no avail. "It's the bread," she cried. "I know it's the bread. I haven't changed any other part of my diet. At every meal I always eat some of your bread no matter what else I have to eat."
"This testimony encouraged me to understand more. Why could this 'real bread' be so effective? With a degree in Food Science, I have some understanding of biochemistry and microbiology. As I studied biochemically the nutrition value of 'real bread', I was both amazed and in awe of our Almighty God. I could now see why the sifting of the fibre and the nutrients from the flour has directly or indirectly caused many of the common diseases that now plague our country.
"High cholesterol is indeed a common problem. Lecithin is a key nutrient in the metabolism of fats and is found in any unrefined food with oil. Yet the refining process of the food industry destroys lecithin. Fresh milled wheat contains lecithin as well as B6, inositol, and choline; all essential nutrients for lecithin production.
"Grain fibre helps to remove fat from the walls of the colon. Fibre also promotes fresh bile production. Bile is made by the liver out of cholesterol. The key nutrients for keeping cholesterol levels in check are in our freshly ground, daily baked bread.
"America and Great Britain are the most constipated nations in the world. Constipation is basic to a whole list of diseases which could be avoided were the fibre not stripped from our foods. Fibre increases the bulk of the stool, yet softens the stool by absorbing water much like a sponge would do. This decreases constipation as well as shortening the transit time of the stool in the intestinal tract. Doctors everywhere agree that constipation is due to one factor only - lack of fibre in the diet. If fibre, especially grain fibre, were added back to our diets, this would end the need for laxatives.
"I am living proof of the effectiveness of real whole grain fibre. Once we freshly ground the grain and made our first batch of 'real bread' my struggles with constipation ended. I did not realise how my constipation had caused such a lack of energy, irritability, headaches and sinus congestion. Many have testified to the effectiveness of the daily ground, freshly baked bread for relieving their constipation. After having tried laxatives and stool softeners, people are thrilled and amazed at the results from this bread. They definitely like the taste of the bread better too.
"The wide use of antihistamines in our country is also related to the problem of constipation. With constipation comes a high level of toxin builds up in our bodies, thus causing the response of mucous formation in the sinuses. The shortened transit time and the thorough cleansing of the colon promoted by high fibre diet reduces this toxin build up and therefore eliminates both the mucus formation and the need for antihistamines. This was a great revelation to me and I have now been antihistamine free since eating this bread.
"Diverticulitis is a condition that affects one out of three people and results from problems caused by trying to eliminate hard stools. Surgery is the traditional solution, but we have a friend who was totally healed without surgery, just by adding bread made from fresh milled grains to his diet. Our first mill sale came by sharing one loaf of bread with another friend who had one third of his lower track removed due to diverticulitis. Noticing such significant benefits over the high fibre products from the health food store, he purchased a mill, sight unseen!
"Thirty-five percent of cancer is caused by diet. Fibre keeps our colons thoroughly cleansed, thus eliminating the possibility of infection and toxin build up. Grain fibres are known to actually leach carcinogens from our systems. Wheat and most grains may absorb up to 20 per cent while grain sorghum has been found to absorb as much as 50 per cent. Thus Fresh milled grains, can help avoid cancer.
"One of the testimonies we hear over and over, once people begin to mill their grains and make their own bread, is that of reduced cravings for sugar. The demand for energy is now being adequately met with a diet rich in complex carbohydrates. Glutamine is the amino acid that is directly related to the metabolism of sugar and its richest source is wheat. Since sugary foods tend to weaken the immune system and fed causing bacteria, we have seen a tremendous improvement in health with the elimination of these types of foods....."
"The Seed That Saved My Life" - Gary Skeem.
"It was October 1964. I had just been married 4 months, when I discovered a lump in my lower abdomen. A trip to the local doctor landed me in hospital the next day, and soon it was determined that I had cancer, of a variety that would no doubt kill me within 5 years. A number of treatments were tried on me, but none seemed to react as the doctors had hoped, so I was sent home with little hope from the medical people. Because of X-ray treatments etc., it was also determined I would not be able to father children, which was a great disappointment to my wife and myself.
"Some time later I happened to read an article that had an interesting effect on my life. Basically what was discussed was the fact that oils of Freshly Ground grains (especially wheat) contained a good amount of a particular type of "E" vitamin that naturally strengthens the very body cells that cancer attacks. Some other by-products of this vitamin is that it also plays an important part in rebuilding other body cells in the blood, liver, heart, reproductive and digestive systems, and more.
"This lowly seed of wheat was made out to be some sort of health program all wrapped up in one tiny package. I doubted it could be all that great... But on the other hand, what did I have to lose? Could mother nature be so kind to provide a food so complete in its make-up that all the trace elements, minerals and chemicals found in the human body are also found in approximately the same proportions in the wheat seed??? Is this "wheat seed" able to actually restore my health and well being??? Is it really worth my time to grind wheat fresh, and prepare food from scratch?
Nearly 20 years have passed and I've outlived the doctor who sent me home to die, I am the father of 11 children, and I have enjoyed the best of health in mind and body. I truly love the seed of wheat that gave me life. To me and my family, the effort it takes us to use grain in our daily eating habits has been more than worth the time it has taken, not only in health but also in economics. I enjoy making my living helping people see the need, and providing the equipment to use the wonderful seed of wheat. The seed that saved my life....to this I testify.
"When I began to grind my own wheat into flour...my health began to be restored." - Edna King.
"The question has often been asked - 'How did you come to be grinding wheat flour and making bread?' Had I not gone through a year of ill health. I would not have begun doing this!
"I went to a doctor only to find out what a small lump was on the side of my knee; to learn later it was ganglion. On my first visit I was found to have very high blood pressure. Through medication I became very weak, till I ended up in bed for five months. My husband stayed home six weeks from his place of employment to care for me. Christopher stayed home some days from school to do what he could for me. It seemed God began to speak to me about grain. In the book of Isaiah I was drawn to that which spoke about bread, corn, wheat and rye. God is wonderful in counsel and excellent in working: I read.
"After being in hospital the second time, I managed to go as far as Warrnambool for a short holiday. While resting at the flat where we stayed. I picked up a book and it was about wheat and other grains including making bread.
"I felt that I must get some wheat. I asked a relative for some wheat to try cooking something with it. When I received it, I endeavoured to grind it through an old-time meat mincer without success. I put some grain in a vitamiser- that wasn't good enough, in disgust I gave the wheat to the fowls.
"My sister had been in a car accident: she also was found to have high blood pressure. She sent me a Health news pamphlet to read about vitamins, but instead I saw a tiny advertisement for a mill. I asked my husband to take me to purchase one. I had made up my mind to put aside the tablets- I'd been weak long enough.
"When I began to grind my own wheat into flour, Making my own cakes, bread and biscuits, my health began to be restored. I have continued using only whole wheat flour and other grains. I have had my mill almost three years now. To feel so well, strong and able to cook, sew, give bread making demonstrations and be involved in other church activities and to do just what I want to; I thank God for his leading. I learnt later, out of a German health book, that wheat, barley and oats are for strength. That was just what I needed as I have never felt so well. My sister's experience is the same.
"I find I don't have to shop every day and I know the family is getting good food." - Mrs Edna Kellet.
Using whole grain flours and cereals and unrefined foods is just a part of living for Mrs Kellet.
"I find I don't have to shop every day and I know the family is getting good food," she says.
"And, what's more, I'm saving money by buying food in bulk."
Since early last year Mrs Kellet, from North Balwyn, has been using a mill in her own kitchen. And she's full of enthusiasm for the foods she is producing.
"To get all the goodness from the whole grain it should be used within 72 hours of being milled," says Mrs Kellet. "This is why it is important to mill your own"
Mrs Kellet uses her mill for grinding most grains- rice, barley, rye, millet. And with a simple adjustment it can grind fine, medium or coarse.
"I'm not a health food crank," she says, "but I feel so much more healthy since I've been eating these natural foods."
Raw sugar, honey, nuts, dried fruits, powdered skim milk are all stored in her pantry.
"For long storage, the wheat must be a hard grain that is high in protein and with a 10 per cent moisture content," Mrs Kellet said...For the past 12 months Mrs Kellet has been giving cooking demonstrations for people in her church group.
"Not only are these foods good for you but they taste good" she says. And she enjoys sharing her recipes and ideas with other people.
Mrs Edna Kellet.
story about a family who grind their own flour
I watched my 15-year-old daughter cut herself a thick slice of freshly baked
bread, peel off the crusty edge and eat it.
Then she tore off bite sized pieces of the soft middle and popped them
into her mouth. She ate the bread
plain, not needing any spread on it. I marvelled at how healthy she looked
despite her erratic eating habits. Being a teenager Thea often chooses to eat
food I consider to be ‘dead’ food - food far removed from nature and often
containing man made substances to make it look nice and last longer. I am very
grateful when I see her eating something as nutritious as the bread I make.
make bread from freshly ground, chemical free wheat and other grains. Before our
daughter was born my husband and I responded to an opportunity to buy a small
flour mill. As we were a single income family with two young children the outlay
seemed expensive at the time. Looking back now we see it was an excellent
investment in the health of our family. This is the story of how this chance
purchase went on to play a big roll in our developing a healthy life style.
grain of wheat is alive. If you plant it under the right conditions, it will
grow and provide you with many more grains of wheat.
All whole grains, seeds and nuts are cleverly designed by God to be
suitable for storing for a long time without deteriorating. Life energy lies
dormant in each, waiting to sprout forth or be used as life preserving food.
Once you grind them however, the life giving energy begins to fade. One
of the ways to transfer the vital energy from these natural foods to our bodies,
is to eat them within a short time of them being ground.
our own mill made this possible. The first mill we bought was a Retsel Little
Ark. It was a hand mill, which was great - we could use it even in a black out.
However, to grind fine flour the stones have to be close together and that makes
grinding, using a handle, quite hard work. By loosening the tension on the
stones the resulting coarse ground grain is wonderful for porridge.
That is how we mainly used out mill in the beginning. It was fun
experimenting with different grains to create new and different recipes for
breakfast. Instead of offering the children rolled oat porridge or packaged
cereal, the choice that our children were presented with each morning now
included - cracked wheat porridge with golden syrup and cream, barley porridge
with sultanas, rye porridge with raisins and rice porridge made with milk, honey
and cinnamon. I would grind the grain of choice freshly each morning.
one time I was supplying a mother of triplets with freshly ground rice porridge.
She believes that rice is the easiest cereal for babies to digest. She was keen
to start her babies on the best solid foods she could procure.
man lived on seeds and nuts, raw and not tampered with. When the art of
cultivation was acquired, grains became the staple food all over the world. In
Asia it was rice; oats in Scotland; rye and buckwheat in Russia and East Europe;
millet and sesame seeds in the Middle East; corn in Mexico and Central America;
and wheat in Europe and North America. The nutritional value of grains and seeds
is impressive. They are a gold mine of minerals. They contain most of the
vitamins, particularly A, B and E. They are nature’s best source of
unsaturated fatty acids and lecithin. And they are an excellent source of
that the increasing poor health has a lot to do with what people eat,
world-famous nutritionist Paavo Airola in his book “Are you confused?” wrote
about the health building, health-restoring power of seeds, grains and nuts.
He claims they are the most important and potent foods of all. He also
quotes scientific research that claims that there are valuable substances in
these foods, which are unavailable in other foods. These substances are highly
effective in preventing disease and maintaining optimum health. He reminds
readers that only whole fresh unrefined grains and seeds contain all these
substances. They are largely destroyed in processing and refining.
As Airola says, you can’t benefit from them by eating packaged
breakfast cereal or white bread.
our Little Ark flour mill was equipped with bearings, which made it suitable for
motorisation. We bought a couple of pulleys and a fan belt and my husband David
connected the mill to an old washing machine motor.
We considered connecting the mill to an exercise bike as legs are
stronger than arms, and we could get fit at the same time!
However, as we came by the washing machine motor first (and we didn’t
ever find a second hand exercise bike) circumstance decided the matter for us.
As it was now easier and less time consuming to make flour, my cooking received
a new burst of creativity. The smell of fresh baked bread wafting through the
house became a challenge for Thea and her two older brothers to guess what
grains were in the fresh loaf . I also made our own fresh pasta, cakes,
biscuits, pastry and pizzas. Fresh
flour as a thickening agent for stews and gravies is another way I use one of
the best natural ingredients.
value of wheat
kernel of wheat consists of three parts - the bran, germ and endosperm.
The bran which is made up of layers rich in many minerals and vitamins as well
as high quality protein.
The germ or embryo from which springs new life. The wheat germ is one of the
richest known sources of B and E vitamins and contains protein, fat and
The endosperm where cellulose, starch and gluten are abundant, but very little
in the way of vitamins or minerals. White flour is made principally from
germ and bran contain organic phosphates, which provide brain and nerve food and
calcium for bone and teeth. Consumption of the complete kernel is necessary in
order to receive the full value from wheat, especially the trace elements so
essential to human nutrition.
vitamins and minerals in a wheat kernel.
Riboflavin B-2 or G
Biotin or H
plus others generally found in bran and Wheat germ
and other trace elements.
were hooked on this easy means of ensuring that an important part of the food we
ate was the best we could provide our family. Thanks to our little mill, the
grains we ate were natural, healthy and alive with nutrients - just as Nature
had produced them.
is lost from the grain when ground slowly between stones. The metal rollers used
by most commercial mills today get hot and unfortunately the heat destroys some
of the vitamins found in wheat grains. With stone grinding the entire kernel is
ground spreading the germ evenly throughout the flour. The roller milling method
removes the germ and the bran from the endosperm.
Wholemeal flour produced by roller mill, is the endosperm with some of
the extracted ingredients added back. The
wheat germ for example, is generally not included. Enriched white flour is the
endosperm with a few synthetic vitamins and minerals added.
Bleach and preservatives may also be added.
stones however, are only suitable for grinding dry grains such as wheat, rye,
barley, rice and buckwheat. If we wanted to grind anything containing oil, such
as nuts, corn, sesame seeds or sunflower seeds we needed to obtain a mill, which
had metal burrs. And this we did. (Today the Retsel Little Ark Convertible has
stones and burrs so only one mill is required.) We were now able to stock our
pantry with more whole foods, chemical free and with their full quota of
nutrients. Soybeans became an important part of our store of provisions in case
of an emergency. By grinding
soybeans we could make soymilk and butter. Treats made from freshly ground whole
nuts became a favourite delicacy for all five of us.
concept of being able to grind grains, seeds and nuts freshly, at home, was such
a good one we decided to promote the idea in our local farming community. We
felt that many more people would be interested in doing the same if only they
knew that the mills were available. We wanted to demonstrate how easy it is to
grind the grain just before it is needed for cooking. We could also show people
how we successfully stored our bulk grain with minimum effort. We decided to
invest in the larger Retsel Mil-rite so that we had three mills to demonstrate.
We then booked a space at the local agricultural show. At the show we
demonstrated the mills and handed out samples of freshly ground grains with
recipes to go with them. Much to our delight, mill sales resulted from our
initiative. We did this for several years until we felt that we had satisfied
the local market. People still remember our stall. Only last week I had a call
from a local shop keeper who said he had a customer with him who was asking
about domestic flour mills. It was the homeopathic doctor from a neighbouring
town. As well as being keen on avoiding chemicals in food he also grows unusual
grains, which he wanted to grind at home. He
mentioned that there would be an increase in people interested in obtaining
fresh grains following the visit to our town of Dr. Sandra Cabot, author of
‘The Liver Cleansing Diet’.
the Little Ark which requires bolting to a steady surface, the Mil-rite has a
motor is built into it, making it easily portable. This opened up new
opportunities to introduce people to the possibilities of grinding grains
freshly. I used to take the mill to
the Pre-school kindergarten my children attended. It was delightful watching the
children’s interest in seeing the grains being ground into flour. They tasted
the flour and many would return again and again for another taste as if there
was something in the flour, which their bodies were craving. I had white shop
bought flour for them to sample as well so that they could taste the difference.
Freshly ground flour made from the whole grain tastes nutty and
flavoursome, whereas white flour tastes more like talcum powder than food. I
took the fresh flour and made it into dough for pasta.
With the help of the children, we rolled it into flat sheets and then cut
them into strips, which were cooked by the staff.
You can imagine the excitement when it came to eating what we had made.
our three children grew so did the opportunities to use our mills.
At the primary school fete we had a pancake stall where we ground the
flour freshly for the most delicious pancakes. The portable mill also enabled us
to lend our mill to friends so that they could have the experience grinding
are sprayed on the ground to prevent weeds from growing; sprayed on the crops to
prevent fungus and insect attacks; sprayed into the storage systems to prevent
further insect attacks. Preservatives are added to extend shelf life. Bleaches
are added to make white food whiter. The list goes on. People generally are
eating an increasing amount of chemicals in their daily food.
the essential nutrients likely to be deficient or out of balance in the
supermarket produce commonly consumed are Vitamin B6, magnesium, vitamins E and
C, folic acid and trace minerals. This is not a complete list, but …all these
are needed to keep the cells and
tissues of the heart and blood vessels healthy. “
retardation, dental disease, arthritis, alcoholism and possibly even cancer, can
be blamed on the poor internal environment which the cells and tissues of our
bodies have to live with.” wrote Vikki Peterson in The Natural Food Catalogue.
All those nutrients essential for a healthy robust, disease free,
internal environment can be found in freshly ground wheat!!!!!
year we couldn’t resist adding a revolutionary new home flour mill to our
collection. It is an exciting example of what can be developed with new
technology. This latest addition is called the GrainMaster Whisper Mill ®.
It uses a new revolutionary means of milling the grain into flour called
Advanced Microburst® Technology. The
heart of this new mill is a patented stainless steel milling chamber with
concentric rows of stainless steel teeth. All the stainless steel is surgical
quality. Grains fall by gravity into the centre of the milling chamber. Then, as
the grains are propelled by centrifugal force to the outside of the milling
chamber they collide with the surgical quality stainless steel teeth. During
this process, as the term ‘microburst’ implies, the grain bursts into
smaller and smaller particles. The result is fine fresh living flour. The
stainless steel teeth do no touch each other so this method of milling has all
the advantages of the older stone grinding mills, in that there is no heating of
the grains and there is nothing lost from the whole grain in the process.
However, the GrainMaster Whisper Mill ® is a more modern looking kitchen
appliance and is much faster. Whereas the Milrite takes 5 minutes to grind three
cups of flour, the new machine does it in 40 seconds!
This new mill is also excellent for grinding soybeans.
the past 16 years our family has been regarded as ‘alternative’,
‘unusual’, ‘going against the normal trend’ because we grind our own
flour. And yet, in this complex
age, it has been our way of keeping connected to an aspect of life that is
simple and natural. It has enabled us to ensure that at least part of our diet
is as ‘pure’ as we can get it.
it is with great interest that we watch what may be a revolution in the flour
industry. With the advent of this new machine it is now quick and easy to grind
your own flour. ‘Quick and easy’ those words, which have so much, appeal
may well be that the Microburst technology has bought the grinding of grain
around to a full circle.
time immemorial, humankind has made flour by grinding grains between two stones.
Originally the grains were collected and ground by hand.
When man learned how to cultivate grains, something bigger was required
to grind them. Until about 100 years ago the farmer was still taking his wheat
to the local mill where it was ground between two large stone wheels. Water,
wind or large animals were often used to turn the heavy millstones. These mills
were slow and had limited output. The
flour was fairly coarse but it was fresh and nutritious.
cultivation techniques lead to larger quantities of grain being produced, again
another development in milling was needed.
Steel roller mills took over the roll of milling nearly all-commercial
flour. This large complex machinery can separate the wheat into its components
of bran, wheat germ and endosperm. The positive outcome was that there was a
greater variety of uses for wheat products. The negative aspect was two fold.
Firstly, the heat generated by the metal rollers destroyed the more sensitive
nutritional elements of the grain. Secondly, bread generally no longer contained
the whole grain in its perfectly balanced proportions.
flour is made from endosperm, which is the bulky carbohydrate portion of the
grain. It contains little in the
way of the minerals, proteins and vitamins. And yet white bread became a status
symbol. This is an example of the
trend, which developed and became so detrimental to the health of our societies.
The increased sophistication of technology facilitated people being able
to choose what they ate, with their minds. Developing our mind is part of our
evolution. In doing so, we have, to a large extend, become out of touch with our
bodies. We no longer ‘hear’ what our bodies are telling us.
Our minds know best - or do they?
the increasing popularity of bread machines will pave the way for the idea that
it is beneficial to grind your own flour. Bread
machines are quick and easy. The
family can control what goes into the bread.
And now, as a companion to the bread machine, Microburst Technology
enables the home bread maker to use the very best quality flour. They can enjoy
the consequent health benefits that people enjoyed before the advent of roller
our family installed a simple little four mill in our laundry 16 years ago we
had no idea of where that first step would lead us.
It became a catalyst for focusing our attention on healthy eating in an
easy, unfussy way. It gave us a
means of introducing our friends and community to these ideas. It lead to us
eating a greater variety of food, which was alive with vital energy and valuable
nutrients. We were able to ensure that a major portion of our daily food was
chemical free. As a result, much of the food we bought was unprocessed and often
bought in bulk. Thus our mill enabled us to buy our food more cheaply.
a milking cow can improve the quality of the food you provide your family in
much the same way. However, a mill
does not need to be milked and fed each day. The calf does not have to be
separated from its mother. There are no veterinary fees and we don’t need to
ask the neighbours to look after it when you go away!
Rules Road, YOUNG New South Wales 2594 Australia
anyone is interested in finding out more about domestic mills for grinding
grains, nuts and seeds, please contact Penny Gibson, PO Box 561, Young, New
South Wales, Australia. Or
telephone Australia (02) 6382 2896.
GrainMaster Whisper Mill – Helpful Hints
In addition to your GrainMaster Whisper Mill User Guide, we are providing these “helpful hints” to ensure that you have a wonderful experience with your new Whisper Mill the first time and every time thereafter. First of all, we will refer you to your User Guide – please be sure to read it from front to back. This may save you time and trouble by simply taking the few minutes you will need to review the important information for use of your mill.
The Grain Master Whisper Mill is a domestic kitchen appliance. Although it has an enormous capacity, it is a wonderful domestic appliance and is not intended for commercial use.
ADVANCED MICROBURST TECHNOLOGY – Turn it on !
Your Whisper Mill is equipped with advanced microburst technology. To allow proper functioning, you need to first turn your Grain Master Whisper Mill to the “ON” position (you will hear it running) before loading any grain into the hopper. Those of us who have used a hand grinding mill or stone mill may be accustomed to first pouring in the grain before turning the handle. This is not the case with the Whisper Mill. Turn it on first and then add the grain. (If you’ve ever driven a truck or car up a steep incline or hill, you know you won’t make it unless you shift gears. By turning the mill on first, you allow it to be operating in high gear to allow it to function as it should.)
When you are finished grinding your grain, do not turn your mill off until you have used all of the grain in the hopper and given it time to be ground and passed on to the flour canister. If you fail to follow this simple procedure, you may get what we call a “hiccup” or “plugging”. Plugging may keep your machine from starting properly for the next use. Never turn your machine off before you are finished milling all of the grain in the hopper. If you are unsure whether the grain is finished, turn the dial next to the “ON/OFF” switch from normal (12 O’clock) position to the right (3 O’clock) position. Allow the mill to run a few more seconds to assure grain has completely cleared the milling chamber and emptied into the flour canister.
If you are milling something larger than wheat-sized grains (for instance beans, popcorn or split peas, it does not hurt to take hold of the mill (while it is “on”) and once in a while move it in a circular motion or give a little shake, a jiggle, a wobble or a tap to assist in removing any residue and assure nothing is left in the milling chamber. This is a precautionary measure if you are not sure everything has gone through. When you know it’s through (normally a few seconds) turn it off and then turn the dial to the “parked” (9 O’clock) position.
What does the dial do? The dial, or the control knob, does not change the position of the milling mechanism. The dial adjusts the size of the hole where the grains fall through. If dial is set for the 9 O’clock position, the hole hidden at the bottom of the hopper is at its smallest size. This allows smaller grain to fall through and keeps it from popping back up. At the 3 O’clock position, the hole is at its largest size. If milling something larger than your normal wheat, rye or similar sized grains, use the 3 O’clock setting. There is a slight difference between the 9 O’clock, 12 O’clock and 3 O’clock positions; however the difference is in the fineness ~ from finest grind to not quite as fine grind. The GrainMaster Whisper Mill uses a special technology which is the specific microburst technology - specifically designed to make fine flour.
What about the Beans? When in doubt about what you should and should not put through your Whisper Mill, refer to your manual or call the company. Don’t take chances. You may remember, if you ever owned a manual (non-electric) grinder, being able to grind nuts, sunflower seeds, dried fruits and more without worrying about the moisture content. The Whisper Mill does a wonderful job milling grain to flour, but you never want to mill nuts, fruits, and other high-oil content items which will gum up the machine. Ideal moisture content is 10 percent.
If you plan to grind chickpeas, use the smaller variety, not the large size. The larger size may cause problems. When using larger variety grains and legumes, feed them in slowly in a circular motion and you will hear them plunk, plunk, plunk in. It does a good job, but we don’t want a hiccup because of overloading the hopper and too much going through at one time.
AVOIDING DAMAGE TO YOUR MACHINE
DAMAGE TO YOUR MACHINE because of improper usage is not covered by the company under the warranty. Below are listed some precautions to avoid uncovered damage to your machine.
from the Field
In many areas of the world,
grain and legumes come straight from the fields to the home.
In the US, great precautions are used to provide a clean product – free
from debris or foreign articles. Still,
there remains a variation of what is considered “clean,” depending on your
source of purchase. When fields are
harvested, there are always possibilities of other minute or small items finding
their way into the harvested materials and even into your kitchen.
Perhaps you’ve been using wheat for many years and have never had a
problem with tiny pebbles or any other little items that sometimes find their
way into your buckets and bags, but the possibility is always there.
For this reason, it is always important that you scan your ready-to-grain
product before loading it into the hopper.
One way to do this is to use a cookie sheet or flat-bottom bowl. Pour
an amount of product out on the flat surface and “eyeball” it for a bit to
make sure there are no tiny pebbles, nuts, bolts, bee bees, pellets, wood chips
– no foreign material. Always
take the extra time to check.
The characteristics that make grain satisfactory in the GrainMaster Whisper Mill are crystal clear – CLEAN HARD DRY GRAIN with good protein content. Moisture content is critical. Ten percent moisture is perfect. With the Whisper Mill, a bit higher content is acceptable but 10 percent is perfect. This is something to consider when purchasing grains or legumes. Rice often has a slightly higher moister content but grinds great. Be sensitive to moisture content. This is an important issue.
What I say to anyone who is unsure – Don’t make an assumption. Just because it’s in a bag doesn’t mean it is all the same and it doesn’t guarantee that it’s clean and dry. When in doubt, a good rule of thumb is to check for condensation in the canister. Also, if you are not sure, start out with a very small amount of grain– a teaspoon full. If that goes through without problem, add a tablespoon full. Then move on to just a bit larger amount, each time assuring that the product moves through to the holding canister without problem. Gradually work your way up to 1-cup size. Put it through and check it.
I HAVE A PROBLEM!
Never leave your mill unattended while it is in the “on” position. The GrainMaster Whisper Mill is extremely quick. In an emergency situation or if something major goes wrong, turn the switch, pull the plug, don’t try to fix it yourself. Call the number in your manual.
If the problem is simple – you forgot to put the lid on or connect the canister, don’t panic. Simply turn the dial (next to the On/Off switch) to the left quickly. Wait for a few seconds. Anything in the chamber should continue to move through the machine and should be gone. After waiting for a few seconds, turn the mill to “off” position and disconnect the canister while you attend to the problem. After the problem is fixed, turn mill to “on” position once again, wait a few seconds, and then return the dial back to its original milling position.
You can dust the outside of your machine. It is okay to wipe down the outside with a wet cloth but you really need only to dust it off and blow out the connection tube. Make sure the green connection hose is completely dry. One drop of water will cause flour to collect. It’s better to just brush it off instead of using water.
When milling, do not mill with lid on the hopper of the mill. Leave the lid off. You need a constant air flow.
Because of the microburst technology and the speed of the mechanisms inside of the mill, sometimes if your mill is sitting on a slick surface you may be surprised if your mill moves a bit. You can avoid this simply by holding it in place during start up. You can use the green lid (normally used for when your machine is being stored and not in use), turn the green lid upside down, place it on top of the hopper, put a bit of pressure on the lid and then turn the machine to the “on” position. As soon as the machine is running, remove the green lid and continue with your milling procedure.
Important: the capacity of the flour canister is 8 cups of wheat (or 12 cups of flour). Make sure the separator cup is in the right position or the canister will not hold all12 cups of flour. The tab next to the cup position is only for alignment. The flat section of the tab should be adjacent and parallel to the thin side of the cup. Tab is only for alignment.
Kevin’s suggestion Since the mill has an 8-cup capacity and you do not want to overload the flour canister, it is a wise to practice to mill half of the capacity (4 cups of grain which mills 6 cups of flour). That way, if you forget how much you have milled, you can still add 4 more cups and you will have no more than the maximum.
The flour canister is fine for keeping flour but it is better to empty it each time before reusing. Never put canister in freezer. Brittleness may break it if dropped while frozen. You should transfer flour into another container like a plastic bag or something air tight. Oxygen speeds up the aging process.
Be sure to give your mill a rest if you are doing large quantities to assure it does not overheat. Use four cups of grain and then empty. . . . then another 4 cups and empty, etc.
Be sure to refer to your manual for what you CAN and CANNOT mill – NO Sesame seeds, Poppy seeds, flax seeds, coffee, sugar or anything like that with high oil or resins which can turn sticky or glue like. DO NOT USE any of those items in your mill. When in doubt, ALWAYS ASK THE QUESTION.
With the original development of the microburst technology in the commercial world, earlier models with this technology often sounded like a jet airplane on the runway for takeoff. With the new technology, you will notice the sound is almost like a whisper compared to the older models, but you will still hear it – a sound similar to a vacuum cleaner.