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- info@agrisan.at
Function:
The grain mill grinds grain into flour, while the flake master processes grain into flakes.
Grinding mechanism:
Grain mills use granite grinding stones, whereas flake masters use stainless steel rollers.
End product:
The mill produces a powdery, fine flour for baking, while the flake master produces tender flakes for muesli or porridge.
The use of a hand mill is definitely necessary and correct in areas without electrical supply.
On alpine pastures, on yachts, etc., but also in some developing countries of this earth or areas without electric power supply, our hand grain mills with granite millstone have been doing good, reliable work for decades.
Many of our customers make provision for times of crisis by purchasing a hand mill in order to be able to supply themselves, family and friends independently of electricity.
But raw foodists do not shy away from manual labor to process the grain as naturally as possible.
Of course, hand milling is the gentlest way of milling and we are also told from time to time that this flour tastes “even much better”.
But we also tell you that this manual work is quite exhausting and time-consuming. Thus, the purchase of a hand mill for daily use is really worth considering.
As a precaution for times of crisis, the hand mill MH 4 is sufficient. Without electricity, we certainly have time enough to turn the crank.
If you still want a hand mill for everyday use, then we advise you to look at the mill MH 8.
This mill grinds almost as quickly and efficiently as an electric mill – and with little effort!
Natural stones, as the name suggests, are formed over thousands of years in nature.
They do not need human help to emerge, do not need auxiliary or binding agents, they are nature-pure.
The granite stones we use are quarried in a European quarry and subsequently worked by hand. Each pair of stones installed by us is unique.
Allergic reactions to the natural stone are not known to us so far.
The breaking of natural stones (due to impurities in the grain) is also not known to us. Therefore, it is also possible for us to give a guarantee of 24 years (or even longer if desired) on these stones. A good feeling for your teeth!
Granite stones are mostly reground after 20 – 30 years (depending on which grain was mostly ground) at our company.
The corundum-ceramic millstones most commonly used today are synthetically manufactured. Contrary to popular belief, corundum mined in nature cannot be used to manufacture the artificial corundum ceramic millstones.
Alumina (approx. 75%), silica (approx. 20%) and other oxides are shaped and fired under high heat.
Very little abrasion occurs during grinding. The abrasion of the stones that occurs during grinding is also known as stone grit (particularly prevalent in older mills). The abrasion of the stones gets into your flour.
A handcrafted device from Salzburg that lets you press grains and spices into fresh flakes – just like homemade!
The gear drive ensures that the rollers don’t slip. This makes it easy to process larger or oily seeds like sunflower or flaxseed.
Oats, spelt, wheat, rye, sunflower seeds, quinoa, amaranth, flaxseed, spices like pepper, fennel, or coriander – even pieces of licorice root or hyssop.
It’s made from high-quality, local wood such as oak or beech, handcrafted and treated with beeswax oil – completely free of plastic.
You get large, thin flakes that can easily be broken down further by hand.
Yes – footprint approx. 10.5 × 11.5 cm (4.13 × 4.52 in), height approx. 29 cm (11.4 in), weight around 2.2 kg (4.8 lbs), flake output: oats 100–160 g/min, spelt about 120 g/min.
With a screw clamp that securely attaches it to tables or countertops between 15 and 50 mm thick.
The hopper can be removed without tools – making it easy to clean the rollers. The smooth wooden finish is also simple to wipe down.
Yes – some versions come with a 3-year warranty.
Industrial flakes are often steamed or heat-treated, which destroys important vitamins and enzymes. When made fresh with the flaker, these valuable nutrients are preserved.
