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.
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.
Stone Hand mill – Mix your own flour!
4 hp 80-100kg per hour (3 phase)
5.5 hp 120-220 kg per hour (3 phase)
T 200 17 Litre 1-8 kg per minute
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.
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