Milling – Crushing - Flaking
We continuously being asked whether you can also produce Müsli with a mill and also whether you can produce flour in a flaker
Here are the answers:
A grain mill grinds with two mill-stones and cannot be used to crush flakes.
With adjustment of the refinement control the degree the flour is milled between the mill-stones to the fineness required.
For use as grits (for Muesli instead of flakes) the flour is conventionally coarsely milled = i.e. partly crushed corn with more or less coarse flour, which can of course be sieved out.
Grain containing oil (e.g. linseed) can only be milled together with the corn in small amounts. Milling of grain containing oil on its own causes smearing of the mill-stones, which blocks the milling mechanism. As oil can penetrate the stone and oxidise we clearly prefer – for both technical and hygienic reasons – rollers made from nickel-free, high-grade steel for pressing ingredients containing oil.
A flaker with high-grade steel rollers can crush (press or flake) grain and cereals containing oil – it can however not be used to mill.
For the reasons mentioned above in general a crusher is recommended for processing of ingredients containing oil. Not only linseeds, nuts, poppy seeds etc. but also all kinds of grain can be flaked at the turn of a hand. The favourite cereal for Müsli is oats however rye, wheat or spelt can also be processed into tasty flakes.
With our Salzburger flaker rye, wheat, spelt etc. can be processed – even without pre-soaking. Soaking is only necessary after the grain has been broken - i.e. flaked.
The Salzburger flaker convinces with its automatic course/fine control: a special spring suspension automatically sets the optimal distance of the rollers for each kind of grain.
A further advantage: You can process the flakes directly into the container.
Flakes release energy more slowly as energy creating starch is not as directly accessible to digestive juices.
Freshly crushed grain must be soaked (milk, yoghurt etc) in order to be optimally digestible. The flakes swell and turn into a mush. Soaking time is different according to which kind of grain is processed. For example, oats should be soaked for at least 10 minutes.
Grits (the proportion of starch has a larger surface) can be digested and turned into energy in shorter time.
Grits are soaked overnight whereby the enzymes and vital elements can unfold very well. At the same time this type of Müsli has a very good „bite“.
Otherwise the differencce between a good grit Müsli and a flake Müsli is purely a matter of taste.