Milling of hard and large grain and longer milling times

Khorasan, Kamut, Hard red and white Winter Wheat, Corn, Soybeans

There are laws of nature that cannot be evaded: Friction generates heat. When milling grain into flour substantial heat development is inevitable too.
The finer you grind and the harder the grains are, the more heat is generated within the grinding chamber.

Rising heat causes moisture content of the grain to evaporate. The resulting moisture is absorbed by the wooden grinding chamber. This beneficial effect regulates the humidity within the grinding chamber naturally. This is positive effect can not be observed with plastic or metal milling chambers, where condensed water might cause clumping of flour residues and molding.

Wood is a bio-material exhibiting swelling and shrinking with a changing water content in the wood structure coupled with a natural climate regulation effect.
Whenever our wooden grinding chamber has absorbed larger quantities of moisture during long milling, it is recommendable to ease and quicken the escape of moisture by opening the grinding chamber for ventilation.

After a proper drying phase depending on the relative air humidity and temperature of the place the funnel can be mounted again to be ready for another healthy and happy use of your Salzburger Grain Mill.

Checking the grinding temperature during the grinding process:

If you are grinding hard grain, check the temperature of the flour every once in a while repeatedly.
Simply catch a hand full of freshly milling flour from the outlet and close the full hand to a fist.
As long as it feels very warm but is not yet uncomfortably hot, everything is perfect. If it is barely possible to close your hand into a fist, please give your mill a rest to cool down a little.
Remove the upper part (funnel with thread) and ventilate the grinding chamber.

Why do we use grinding chambers made of wood and instead of plastic?

There are 2 reasons for this: We avoid abrasion from plastic and hinder mold growth.

Wood is a natural material. In our milling chamber made of natural und untreated wood, the grain can only cause minimal abrasion over many years with a guarantee of no microplastic in your food. Wood absorbs moisture and releases it in turn.
Plastic cannot absorb moisture. Try it yourself and store moist food in plastic. Observe the change in consistency and taste. You will also notice mold growth within a very short time. It is therefore comprehensible why bread is always stored in wooden containers or breathable linen bags or paper and not in plastic bags or plastic containers!

Stored naturally, bread stays tasty, fresh and mold-free for much longer!
Another proof for our wooden milling chambers to being the better choic