Download User Manual

23
Go o d G rain
part of this removal process, the outer layers of
treated with steam and flattened under heat, do
the kernals, which contain most of the grain's
not count as 'fresh food'. Self-m ade flakes on the
valuable fiber, are also extracted. This is how
other hand, like freshly ground flour, contain the
comm ercial flour is made.
entire complement of nutrients, vitam ins and m in­
To obtain all of the ingredients that are important
erals contained in whole grains.
to the human body, flour must be freshly milled
and consum ed shortly thereafter. Mills that use
grinding stones transform the whole grain into
fine, loose, full-value flour. This is of great im­
portance for the quality of baked goods and
cereal dishes. While natural hom ogeneous stone
and steel m ills gradually become blunt, reducing
their efficacy and thus the quality of the flour they
produce, ceram ically bonded corundum stones
constantly sharpen them selves producing high
quality flour.
Cereal flakes can be freshly flattened with a handoperated or electrical flaker. In contrast to freshly
flattened flakes, industrially manufactured flakes