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Grain mills

WHY DO YOU NEED A GRAIN MILL?

Most supermarket flours and cereals have been ground weeks or months before they are used. When wholegrain is cracked, rolled or milled, the grain begins to oxidize rapidly within hours leaving grains to become stale, rancid and potentially mucus forming. In most whole foods, herbs, spices and seeds, the nutrients remain dormant until cracked. Once ground the volatile germ oils, enzymes, and vitamins are released with an aromatic flavour and freshness.

The relevance of nutrition to health is now increasingly recognized. For those who are particular about their health, and the quality of the food they eat, freshly milled flour is a must. It is lighter, fluffier and has no time to become oxidized, turn rancid, or lose volatile germ oils through evaporation.

Ideal for the home baker, hand mills will grind most dry (and non-oily) grains including wheat, barley, oats, rice, spelt, rye, millet, buckwheat, various lentils & soy beans. The Commercial mills will also grind whole maize and chickpeas. SAMAP flour mills produce the finest of flour in your own kitchen, at your own convenience.

SAMAP flour mills are designed to last 25 years or more.

DID YOU KNOW?

  • Whole grain is a good source of dietary fibre, protein essential fatty acids, B-complex vitamins and vitamin E.
  • The outside layer of the grain kernel, called the husk, is composed mostly of fibre and minerals. Insoluble fibre passes through the body undigested, cleaning the digestive tract by ‘sweeping’ harmful deposits from the body. This function may be significant in preventing heart disease and cancer. The soluble fibre present in grains slows digestion and allows optimum absorption of nutrients.
  • The germ is full of highly unsaturated fatty acids, as well as vitamin E, which acts as a highly effective anti-oxidant.
  • Unfortunately, these oils and unsaturated fatty acids are very volatile and begin to oxidize and turn rancid almost immediately after grinding. Rancid oils contain free radicals which have been connected to heart disease and other degenerative diseases. Free radicals are also formed when grains are milled at high temperatures, commonly occurring with metal grinding mechanisms.

We sell SAMAP mills which use a grinding stone made of NAXOS BASALT embedded in stabilized Magnesite. This means a 100% natural grinding stone which through its design does not require sharpening even after years of continuous use.  Hand mills and commercial mills are all made with this same stone.

The Models We Carry

sAMAP hAND Mill - MODEL V

Stone Hand mill – Mix your own flour!

sAMAP P220/P380 - COMMERCIAL MODEL

16_1

4 hp 80-100kg per hour  (3 phase) 

sAMAP hI 220/380
COMMERcIAL MODEL

5.5 hp 120-220 kg per hour (3 phase)

sAMAP ELECTRIC DOUGH KnEADER

T 200 17 Litre 1-8 kg per minute

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Growing Organically in New Hamburg, Since 1981.

1209 Waterloo St. New Hamburg ON  519-662-3468 |  1-877-662-3468  veggies@pfenningsfarms.ca

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