Milla stone grain mill, professional

What seeds and grains can I grind with the Milla?

Milla mills can process any grains and seeds that are not oily (oily) and not moist. Oily seeds cannot be ground with a stone mill, as the stones fill up and the oil smears them, then the mill needs to be disassembled and cleaned. And wet seeds should be dried in the sun, in a dryer or on a radiator. Grinding is best when seed moisture is below 10-12%.
The following types of products are suitable for processing with the home stone grinder:

Soft grains - spelled, rye, wheat, spelled, oats, barley, triticale, kamut
Hard grains - millet, corn, rice, buckwheat, sorghum, quinoa, amaranth
Legumes - beans, ripe peas (dry), chickpeas, soybeans, lentils,
Coffee - all types of roasted coffee
Seasonings - rock salt, dried chili, pepper, mustard, dried herbs

With the breakfast cereal press, you can prepare fresh flakes (pressed seeds) from spelled, oats, soft wheat, spelt, rye, and also some oil seeds - linseed, sesame, oats, hemp, sunflower. These are delicious additions to your breakfast cereal. But remember that oily seeds should not be the main part in the mix. We recommend that the mixture of grains and seeds be prepared in advance and then processed with the press.

What happens if I put the wrong seeds?

Unsuitable seeds are either too moist or too oily. In most cases, the product smears on the millstones, they get dirty and stop grinding. The mill does not throw out the flour as it normally does, but gets clogged and simply stops working.

How do I clean the stones on my grinder?

The grinder does not need cleaning if used correctly. It cleans itself if you wait until all the grains are ground and all the flour comes out of it.

But in case you accidentally dropped oily seeds or wet ones, the stones will get muddy and you will have to clean. Follow the steps:

     Set the grinder for the coarsest grind
     Empty the contents of the funnel
     Pour in approximately two handfuls of rice and turn on to grind
     If the rice is still contaminated, repeat the procedure
     Before cleaning the mill thoroughly, do the procedure with the rice. Then open the lid and remove the remaining flour from the stones with a vacuum cleaner and a nozzle. This is also recommended if the grinder will not be used for a long time.

Does the temperature of the flour rise during milling?

The temperature change is negligible. Even when setting the finest grinding, the flour will have a temperature 4-5 degrees higher than that of the grain. That's why we have a cold milling process that keeps the enzymes alive and preserves the flavor of the flour.

Can it overheat the grinder?
No, your mill cannot overheat if it is being used to grind flour for a household's needs. Even if you leave the grinder running for too long (over 30 min.), it will stop by itself, as the motor is protected against overheating. If your grinder happens to stop due to an overheated motor, just turn it off at the power button and wait until it cools down.

How fast is the mill?
Technically speaking, the motor rotates the stone at approximately 920 revolutions per minute. But the capacity of the mill depends on the size of the flour we want to obtain, as well as the type of product. When setting for coarse grinding, we will obtain about 130-150 g/min. And with fine grinding, the mills produce about 100 grams of flour per minute.

How wet can the seed be that the Milla mill grinds?

Seed moisture should not exceed 10-12%.

You can do the following test: crush a grain on the kitchen counter using a hard object. If the grain is squishy and whole, it is too moist. If it crumbles, it is good for grinding.

To dry the wet grain, put it in a tray in a layer no thicker than 2 cm and put it in an oven for 15-20 minutes at a temperature of 70°C. The temperature will need to be below 43°C if you want to keep the product raw, but then be prepared to dry the grain for hours.

How long can you grind with the Milla mills and press?

With our homemade models, we recommend grinding as much flour as is needed for one loaf. The mill should not run continuously for more than 30 minutes. Motor warm-up time varies and depends on factors such as: crop type, size setting, humidity, room temperature and ventilation. Therefore, the motor may overheat and shut down sometimes earlier or continue to run even after 40 minutes of continuous operation.

If you want to grind longer, choose our professional model.

And remember, it's up to you how much you keep the grinder and how long it will serve you.

How is Milla made?

Milla mills are made using a combination of automated and manual processes. First, the healthy motor is made, which is checked and secured. Then the material for the case is carefully selected. The boards go through a series of treatments until they are finally glued together in a cylinder and sanded. After the motor, the grinding chamber is placed, the stones are balanced, which are prepared in special furnaces for high temperature and pressure, the electrical components are added, and this is how the mill got its appearance. It remains only to impregnate it with natural oils and varnishes, which will keep it in a good appearance for many years.
Attention to detail, selection of quality materials and care at every stage of production are entrusted to experienced craftsmen in Milla's workshop. From the hands of our good craftsmen, healthy stone grinders are born, which will growl in the homes of health-conscious people.

Why is Milla my choice?

Because Milla was created by people like you.
At first we wanted to make the mill for us and our families to eat better, according to the laws of nature. We listened to our inner voice and discovered the way to process the beans correctly. Now you too can enjoy wholesome and good food that you can prepare yourself at home.

Because Milla is a device that takes care of my health.
By preparing the flour ourselves at home, we will not only have fresh, tasty and aromatic flour, but we will also be sure of its composition and quality. The most important ingredient of whole wheat flour ground with a home stone mill is not the fiber of the seed coat, but the germ. This part of the grain is removed from industrially prepared flours to increase the durability of the flour. And the enzymes, vitamins and "life" of the future grain are precisely concentrated in the germ.
 
Because Milla is gentle and precise.
The stones of the home mill are made of the natural mineral corundum. They are not large, but they are effective in grinding flour from different grains. The process is short and therefore the temperature of the flour does not rise during the grinding itself. It stays alive, fresh and smells good. According to your desire, Milla will make coarse or fine flour. It's that easy - just twist on the scale and tighten. And your wish is granted.

Because Milla is high quality, sturdy and will serve me for many years.
The most important part - the stone - is extremely strong! The ingot of corundum with a diameter of 90 mm will grind flour for a lifetime! The precise assembly of the mill guarantees the long period of operation and reliability. Equipped with a powerful motor, Milla does not stop at any hard grain, but turns even corn, rice, chickpeas into a fluffy powder. It's no joke that one day your grandchildren may be making flour with the same mill you chose!

Because Milla is modern, comfortable and ecological.
With its elegant design, Milla will fit into any modern kitchen. A powerful motor is hidden in the oval shape, which in a few minutes produces enough flour for a large loaf of bread. The natural materials for making the hull - solid linden wood and natural varnishes and resins for its impregnation - are in harmony with our understanding of an environmentally friendly way of life. The closer to nature, the better!

Because Milla is a profitable investment.
We all know the saying "Cheap is expensive". When creating the Milla mills, we were guided by the idea of having an appliance that would serve us for a lifetime. And indeed, if we use the mill with the care of a good farmer and feed it with stone-cleaned grain, it is capable of working not for years, but for several generations. What could be more profitable than that? A machine that our children can also use.


https://www.millamills.com/faq