After sowing the most important thing is the right way of drying and airing grains. Before the milling it is very important how we prepare and keep the grains.
After the active start of drying, the most appropriate in the spilt state on the sun or on the wind, we must clean the grains of all the impurities and husks, that mixed into it during the harvest. We use an old traditional air blowing machine called pajkl, which blows out the impurities or husks through three different sized sieves, which are different for each grain type. After the cleaning has been complete we dry them to the optimal moisture level, which depends on the grain type. For this we use a machine for drying with either hot or dry air. Before storing the seeds in the silos, we clean them by brushing; in a way, we polish every seed to remove any even so small an impurity, to increase the quality of the product and make it last longer. Grains prepared in such a way are prepared for optimal storage. The room has to be dark, dry and cool. When storing correctly and drying we have a higher chance to delay different biochemical processes, like heating up of the grains, forming of moulds and infestation by insects.
PROCESSING GRAINS
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
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. The milling is done with the rubbing of two 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.