The oldest traditional Gristmill Berghofer hosted us today for an exceptional guided tour with the miller. The corn passes through 13 stages until its usage as flour. The processes going on in the mill – machinery connected via straps, runners and numerous pipes responsible for squeezing, cutting, separating and passing on corn – isn’t easy to understand. What is passed through which pipe when?
We learned: “How is the typing of the flour determined?” Flour is being burned in the oven at 900 °C. The remaining non-flammable parts correspond with the minerals in the flour and are called the “ash-content” of the flour. Its weight determines the type.
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