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4

That's a nice picture of a spinning blade type spice grinder you have there. The good ones will even do whole nutmegs. You can also use it to make limited quantities of powdered sugar, oat flour, wheat flour, buckwheat flour etc. About any non-oily seed may be turned into a powder with that grinder. Trying to make peanut butter is a mistake. It goos up the ...


4

The FDA does not currently have a legal definition of stone ground. Companies like Hodgson's Mill, Bob's Red Mill, and Arrowhead Mills have petitioned the FDA to set a definition in the past under the concept of truth in labeling, to no avail. Petition example


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Buckwheat is more similar to a sunflower seed than grass cereal grains like wheat, but they have similar characteristics. Buckwheat has a hard outer shell (like wheat's chaff), with a starchy endosperm inside. It's the endosperm you need to grind into flour. I'm not certain, but I would guess the wheat you have already has its husk removed and is not the ...


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How about an old "Ringer" clothes washing machine? I was just at a sorghum making demo yesterday and the machine reminded me of a ringer washing machine - just bigger.


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It sounds like you are doing it wrong! :) Grind spices in a spice grinder first (a rotary coffee grinder works fine for that). See How do you finely grind coriander seeds? Garlic, ginger, fresh herbs and coconut are fine in a small bowl of a food processor, but they need some time and a few restarts after cleaning the sides of the bowl with a spatula. ...


2

Though I've never ground wheat, I've used metal and ceramic mills to grind spices, rice, and nuts. As far as I know you'll usually find either ceramic or steel burrs. Steel burrs though usually stainless steel, can still corrode depending on the type of steel used. Where as you typically want a harder steel for mills, you also want something corrosive ...


2

Looking around at a few pages on the web, it seems that commercial grade mills exert several tons of pressing force on the sorghum to squeeze the juice out. I don't know of any normal kitchen equipment with that kind of pressure. I think you could do the evaporation with household gear -- looks like maintaining temperature and getting the timing right will ...


2

Flour will whiten over time when stored. It generally takes several months to get a whiter color. Most flour manufacturers wish to speed this process up and so they actually bleach the flour using cholrine or benzoyl peroxide. This bleaching process also removes nutrietns which is why flour in the U.S. that has been bleached must also be "fortified" by ...



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