Grinding your own grain
After the harvest, the most important thing is the correct drying and airing of the grains. Preparation and storage are very important before grain milling.
After active initial drying, preferably in bulk in the sun or wind, the grains must be cleaned of all dirt and weeds that arose during harvesting. Here, we clean the grains with an ancient air cleaner (pajkl), which blows the chaff or chaff through three different sized sieves, which are different for each grain. After cleaning, they are dried to the optimal moisture level, which depends on the type of grain. For this, we additionally use a device with hot or dry air drying. Before the actual storage in the silos, the grains are also cleaned with a brushing process – this means that all the grains are polished, so to speak, and even small impurities and impurities are removed from them, which affect the quality and integrity of the products. Such grains are prepared for optimal storage. The premises must be dark, dry and cool. With proper storage and drying, we have several opportunities to slow down various biochemical processes, such as overheating of grains, the formation of mold and the settlement of various insecticides or pests.
Hulling spelt
Spelt is an ancient kind of wheat, which retained its original form and is therefore specific for cleaning. The husk protects the grain from external influences and therefore demand a special process of cleaning. Before processing the grains, we must hull the grain with which we remove the protective layer or the husk, which can as a side product be used for mattresses and pillows. For hulling spelt we use a machine which works in the principle of rubbing two special surfaces. The husk or the protective layer is blown into a deposit space. Grains cleaned this way are later cleaned again with a process of brushing, which cleans all the grains and polishes out every even so small an impurity, to not affect the quality of the final product.
Cleaning buckwheat
Like for grains the same holds true for buckwheat that it must be dried and aired correctly after the harvest. Before the milling it is very important how it was prepared and stored. After the active start of drying, the most appropriate in the spilt state on the sun or on the wind, we put buckwheat through a cleaner, which operates on the principle of blowing out with the wind, the so called pajkl. This blows out the impurities or husks through three different sized sieves, which were mixed in during the harvest. Buckwheat cleaned this way is dried to the appropriate moisture level, additionally cleaned by brushing, which cleans the grains of all the remaining impurities to increase the quality.
Milling the grains
Here, we grind grains according to a process that has worked for centuries. We mill the grains using an age-proven process, with the grinding of two mill stones. Once water was used to drive them, now we use electricity. The advantage in it is that we provide a freshness of the product, because we can start it for even very small amounts and that practically at any time. The milling must proceed slowly, because if milled too fast the grain is overheated and losses its nutritional value and quality. For this process, we use a mill with integrated sieves. By milling the grain, it automatically travels through a sieve, which separates the flour to a finer, coarser and from groats. At the end of this process we also remove the bran. Or we can close this process and the ground grain travels just through one chamber, with which we get wholegrain flour, which includes the bran as well. The groats must be sieved once more by hand after the end of the process to remove the rest of the brans. Or we can let it travel through the mill once more and tighten it a bit more. This way we get a bit more flour and reduce the amount of groats.
Milling buckwheat
Buckwheat is milled the same way as grain and which has been time-proven. We mill the grains using an age-proven process, with the grinding of two mill stones. Once water was used to drive them, now we use electricity. The advantage in it is that we provide a freshness of the product, because we can start it for even very small amounts and that practically at any time. The milling must proceed slowly, because if milled too fast the grain is overheated and losses its nutritional value and quality. For this process, we use a mill with integrated sieves. By milling the grain, it automatically travels through a sieve, which separates the flour to a finer, coarser and from groats. At the end, we remove the waste husks, which can be used as pillow or mattress filling. You cannot make wholegrain flour out of buckwheat, because the husk is too hard and unsuitable for chewing. The groats must be sieved once more by hand after the end of the process to remove the rest of the husks. Or we can let it travel through the mill once more and tighten it a bit more. This way we get a bit more flour and reduce the amount of groats. This way we get a bit more flour and reduce the amount of groats.
