Queen’s Park Day 2023
Advocating for the Organic Industry We are looking forward to meeting with MPP’s and policymakers at Queen’s Park, Toronto on October 25th! Organized by the
Home bakers love this simple kneader, the ideal companion of the grain mills. This mixer is capable of mixing 1 to 8 kg of dough – moist or firm – in just a few minutes. Even the thickest rye dough is ready in just 10 minutes. Kneading can be tiring and time consuming, but is an important feature of bread making: flour particles are completely hydrated and air is incorporated in the dough, helping the fermentation process and giving more resilience to the baked product, with a finer and more uniform texture.
The mixing bowl is a 17 litre, thick-bottomed stock pot. The geared motor and dough hook assembly is clamped onto the pot without difficulty. Once your dough – yeast-raised or sourdough – is kneaded, you can simply leave it in the stainless steel pot, remove the kneader head, cover it with the supplied lid and put it in a warm place.
The SAMAP T200 Kneader is driven by a robust industrial motor and a planetary gear reducer. For cleaning and storage, the kneading hook disconnects easily. It is a perfect machine: simple and safe to use, easy to clean, maintenance-free and compact.
They cannot make fine flour out of damp grain. With the fine setting the stones will become smeared if the grain is too damp. The rule is quite simple: the finer the flour desired, the drier the grain must be.
When the mill is under a full load of grain the speed of the stones is about 2,800 rotations per minute. In terms of the speed at the perimeter of the stones, they revolve at 30 miles per hour.
The SAMAP commercial mills can produce very fine flour because of their powerful motors and the particular shape and design of the precision-made stones.
Stone is harder than metal and it possesses a valuable resistance to heat. Our mills use a magnesite compound, rather than engraved steel, or cast steel, or cut granite. Stone is a poor conductor of warmth in comparison to steel and it actually provides resistance to heat which is optimal for milling quality flour.
The stones of Samap grain mills consist of emery and a binding agent in which the emery is set. For our emery, we use only the extremely hard NAXOS granules. NAXOS is a naturally occurring stone that has long been mined for millstones. It is an extremely hard stone, which is beneficial for milling grain. The quality of milled flour is particularly fine when NAXOS stones grind it. The binding agent for these NAXOS emery granules consists of stabilized magnesite cement, which has similar hardness.
SAMAP has patented a special feature for temperature control. Very fine milling creates a higher temperature in any material. Because of the grain’s fineness, the high temperatures also decrease the flour’s stability. Because of this problem, the SAMAP mill has a very efficient method of cooling. A strong air stream within the mill cools the stones and carries the warmth away from the milling chamber.
It consists of two fans that work simultaneously. One fan cools the motor while a second fan, situated under the moving millstones, cools the stones. The air stream, caused by the fans, cools the stones efficiently and removes the flour from the mill chamber at the same time.
The greater the quantity of flour milled the more warmth produced in the mill. For this reason, the SAMAP grain mill has an adjustable feed inlet. This inlet allows us to mill corn, dried peas, and several other kinds of large grains at a suitable speed. The adjuster allows a very exact amount of grain to be milled at a certain time. The energy used and the warmth produced can be carefully controlled. This means the mill is never overloaded.
Advocating for the Organic Industry We are looking forward to meeting with MPP’s and policymakers at Queen’s Park, Toronto on October 25th! Organized by the
Advocating for the Organic Industry We are looking forward to meeting with MPP’s and policymakers at Queen’s Park, Toronto on October 25th! Organized by the
We grow beautiful leaf lettuces in Ontario, but our growing season comes to an end in the fall. At that time, we are grateful to
This year marks the 56th anniversary of the Seasonal Agricultural Worker Program (SAWP), the branch of the Temporary Foreign Worker Program (TFWP) that is specific
