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Author Topic: Grinders to Grind Flour: Buying or Building DIY  (Read 2929 times)

trueblue2k2

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Grinders to Grind Flour: Buying or Building DIY
« on: January 19, 2011, 02:07:21 PM »
Of interest might be the need for proper appliances for grinding wheat, and mixing whole wheat breads etc.  Kitchen Mill (II, III, IV, etc) is a good, fast little grinder that is up to the job.  The design uses stainless steel blades rather than the stones usually used.  It sounds like an F-15 on take-off, but there are always earplugs I guess (or just run it in another room 8~) 

Most successful grain grinders use stone wheels such that the grain enters through a funnel to the center of a stationary stone that runs against a revolving stone. Centrifugal force and friction moves the kernels outward until the flour emerges around the outer circumference of the stones.  These grinders are also available as a kit including the stones and construction plans.  A suitable 3/4 hp motor is purchased locally and a wooden 3/4" plywood box is made to house the assembly.  The motor is mounted stationary with a plywood bulkhead and end piece enclosing the grinding stone chamber.  The stationary stone is mounted to a simple precise mechanism to move it back and forth against the rotary stone while keeping them exactly parallel so the grinding path is uniform and adjustable for optimum results.

Thinking in terms of a totally home manufactured DIY effort, an attachment for a large (8") bench grinder comes to mind.  Available fine abrasive bench grinder stones should work.  The stationary stone would need to be modified to enlarge the center hole and mount a funnel/hopper for the grain to enter.  Whether you would need to chip the stone away with a chisel or if a hammer drill and masonry bits would work would need to be determined and shared with others.  The hole shape is usually optimized to feed the grain between the stones efficiently.  The adjustment allows the stones to adjust close enough for making fine flour.  Epoxy glue should adhere well to the stone for attaching the adjustment mechanism and hopper.  IIRC the shape is tapered to a larger diameter to force the grain into a very tight gap between the grindstones.  This taper/shape may be critical and irregular with several smaller tapered channels to limit the amount of grain that grinds.  That could be to prevent overloading the motor perhaps.  I do not have one on hand to check, but others may contribute more information.

TIP:  Fresh whole wheat flour does not store long without becoming off-taste or rancid.  I have found that it stores fresh almost indefinitely in a covered container in the freezer.

 

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