Schmidt Manufacturing

Description

Whole Grain Flour Milling Made Easy and Affordable

The Challenge
To develop a more cost-effective and versatile method of millingthey will deliver the full nutritional value of whole grains in a superior quality flour product.

The Response.
Researchers in Canada's agricultural heartland have developed a unique, one-step flour milling process that is fast and efficient ... easy to operate and maintain.... and versatile enough to deliver the full nutritional value of any dry grain, legume or seed.

The Evolution of Milling
1. The Stone Age
Traditional stone milling methods are effective in producing small quantities of nutritious and taste whole grain flour.
A slow, low-temperature grinding process creates the desired shape and size of flour granule.
However, stone milling is ineffective for larger volume operations. It requires high energy consumption over extended periods. And there is some quality loss, too. Most stone millsinclude three breaking and sifting sequences, resulting in a loss of up to 25% of nutritional components like bran and wheat germ.

2. Rolling Right Along
Conventional roller mills are much more efficient for larger scale production, by the also require a much larger space and more skilled manpower to maintain operations. Efficiency gains are also offset by a significant loss of flavour and natural occurring nutrients. (Of the 45 minerals and vitamins occurringnaturally in wheat, most are removed or destroyed in this process.)
When processing wheat, multiple breaking and sifting procedures remove the bran and wheat germ and separate the remaining particles into different grades. Bleaching follows to whiten the flour, conditioning improves the grade and quality, and an enriching process adds three artificial vitamins and minerals.
Using conventional roller mill technology, 100 pounds of wheat produces about 72 pounds of white flour. To make whole wheat flour, about 75 percent of the original bran is mixed back in, but wheat germ is rarely replaced.

3. A Major Step Forward
The Schmidt Mill overcomes the disadvantages of both its stone and roller milling predecessors.

Compact, Fast and Effective
The whole grain enters a durable, compact machine where it is instantly reduced and screened to create a wonderful flour that retains 100% of the grain's original nutrients.

Designed With Growth in Mind.
Schmidt Mills are available in a variety of sizes. One unit is ideal for many milling operations and additional units can be added in series to accommodate large milling.

Flexible And Adaptable
Reducing power consumption and adapting to different power sources, Schmidt Mills can be used almost anywhere.

Cost Efficient Operation
Schmidt Mills require much less space that other milling systemsand thereby reduce building costs. They are also easier to operate... with reduced overtime.

Low Maintenance
Schmidt Mills have very few moving parts, and the few parts that can wear out are easily accessible. Repairs and replacements can be made by anyone with basic mechanical skills.

Versatility
With Schmidt Mills, a variety of grains, legume and seeds can be milled into flour with no waste and no pretreatment required.
Coarse or fine grades can be produced... And no changes or adaptations are needed, regardless of the type of grain being milled.

FLOUR PERFECTION WITH ADDED SPICE
With Schmidt Mills you retain all the nutritional goodness of the whole grain in a flour that has superior cooking and baking qualities. And the very same mill can also be used to process spices, seasoning and who know what else.

Wheat flour - all purpose whole wheat for bread, rolls, cakes, cookies, pies, donuts, muffins, noodles and more.

Rye flour - excellent for all purpose and rye crisp breads.

Triticale flour - fine for noodles, puddings, cookies, cakes, biscuits, crackers and pie crusts... great of wheat restricted diets.

Buckwheat flour - for pancakes and waffles.

Oat flour - for tasty scones and biscuits.

Corn flour/cornmeal - a basic food in many countries... delicious in its ` `whole` ` state.

Soybean flour - no need to de-fat and dry... full-fat soy flour is excellent for noodles and tofu, as a protein filler, and as a substitute for eggs and milk in some types of baking.

Barley/Millet/Sorghum - can be milled with ease

Beans, Peas, Lentils, Garbanzos - flour form these sources is added to other flours to add nutrients and fibre to baked goods.

Spices - a wide variety of spices and seasonings can be reduced to package-ready perfection.

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