4 electric grain mills tested

How about a broche made from wheat flour, a broa de milho made from corn flour or a rieska made from barley flour? All these baked goods, which have their roots in completely different parts of the world, have one thing in common: they all have a flour base that simply needs to be mixed with water and the like. The history of milling is just as old as that of baking. It is now known that ~ 10,000 years ago, people used various grains (scil. Emmer, Einkom etc.) were turned into flour by heavy discs of rock. Grinding opened up completely new spheres of flavour for humans: Finally, it allowed them to try their hand at completely different foods. This was the birth of the bakery trade. Certainly, we can now grind flour in a much faster, simpler and also safer way. From the 1960s, for example, it was possible to buy mills with slim dimensions that were easy to use in the home. These mills already offered consumers many advantages: First and foremost, you can see the quality of the grains, seeds, etc. entering the grinder from the outset and ensure that the flour is still full of flavour during the subsequent baking project. What's more, you don't have to worry about any loss of minerals, vitamins, etc. - if you use the flour immediately after grinding. This time we looked at grain mills from Häussler. KoMo and Mockmill: In the following, we illustrate how the models can be used, how effectively the grinders available here can really grind and how the sound output, power consumption etc. are presented.