This is how we build mills
The granite millstone
The heart of the flour mill is the grinding stone.
Out of experience and full of conviction, we decided to use the name in 2016 Salzburger grain mills exclusively mills with the in the nature quarried granite Millstones to manufacture.
The decisive factor for this decision were the convincing ones characteristics
- Extreme durability
- Almost unbreakable
- The exclusively natural abrasion – without artificial additives
- The self-sharpening
- The delicacy and bakery quality of the flour
- no noticeable stone grain in the flour
The abrasion from the millstones enters the freshly milled flour in only the smallest quantities.
The following applies to the grinding stones:
The size of the millstone is not decisive for the fineness of the flour.
The optimal coordination of the millstone diameter and engine speed is of great importance. These, combined with the heat- and energy-optimized grinding mill geometry, ensure gentle grinding of the grain.
The special, elastic bearing of the grinding stones brings 2 advantages:
Quieter grinding noises and protection against grinder damage from foreign bodies in the grain.
The grinder made of granite:
GRANITE IS NOT GRANITE! There are hundreds of types of granite, but only a few have proven themselves as milling stones.
More than 40 years ago we started the search for “the stone”. For years we searched Austria, Germany and all of Europe and checked the advantages and disadvantages of the stones in order to find the most suitable granite for the Salzburg MT series.
Today we know what requirements the stone must meet in terms of hardness, wear, self-sharpening and, above all, grinding behavior.
Also, today we Salzburg millwrights can proudly claim to be the only ones in Europe with 40 years of experience in granite millstones for household mills.
The GRANITE, which is mined in nature and carefully selected by us, is completely natural – free of additives – pure nature!
- Granite is characterized by high wear resistance and is harder than some steel.
- Granite is perfectly bonded by nature (without any binder), self-sharpening and proven durable.
- To date, we are not aware of any allergic reactions to the granite millstone.
- We are not aware of any breakage or chipping of stone particles (due to grinding of stone particles that may be in the grain) – therefore we are happy to provide a 24-year warranty on our natural stones.
- Therefore, a granite grinding stone protects your teeth, also you will not notice any unpleasant, crunching stone grit in your flour.
- We guarantee within 12 years to regrind the granite millstones free of charge if necessary. Thus, we prove the optimal self-sharpening of the stones.
Our granite stones are carefully and time-consuming coordinated and processed by hand, each pair individually.
Each pair of stones is unique!
The built-in granite millstones have an extremely long service life: after often decades of activity, granite millstones can be reworked by us and can then be regarded as completely new.
Granite grinding stones are naturally environmentally friendly!
The stainless-steel thread
of the grain mills MT 5 ED, MT 12 and MT 18
- The stainless steel thread, together with the grinding stones, is the most important part of the mill
- Guaranteed finest flour for decades
- No grain is as hard as steel – whether kamut, corn or chickpeas
- Guarantees no change in flour fineness during milling
Not only the stones are important for the fineness of your flour, but also the adjustment system.
The stones grind fine or coarse flour in direct interaction with the adjustment – just as you wish. This is usually the case when the mill is purchased, but it should still work perfectly after decades.
No matter whether you turn an adjusting wheel or a funnel or operate a slider, you always change the distance between the stones.
If the adjustment system does not work accurately, the stones will not lie exactly flat (i.e. they will not lie exactly parallel to each other). Then the stones cannot grind the finest flour and the coarse portion of the flour is greatly increased.
But how often do you hear: My mill is only 10 years old (the problem can occur sooner or later) and no longer grinds fine! In this case, it is usually the adjustment system that is to blame and not the millstones, as is often assumed.
With our high-quality adjustment system, you grind with the same fineness from the first to the last second.
No checking and correcting!
The stainless steel thread guarantees that the set fineness does not change during grinding.
To ensure that you will still be able to grind the finest flour in 20, 30 or 40 years, you should pay particular attention to the adjustment system.
In our pioneering days, the threads were made of steel. After that, the surface was chromed or galvanized.
But every thread, no matter if it is 30, 40 years old, or even older, still works the same today as it did when it was purchased. Exactly – to the millimetre.
Today, our threads are no longer surface-treated, but are made of high-quality stainless steel by an Austrian master craftsman.
The weight of the thread is 3.60 kg.
For a non-expert, for the non-technical housewife, it is difficult to estimate the value of the stainless steel thread.
But technicians, metalworkers, etc. know about material costs, manufacturing costs, accuracy requirements, etc. and can estimate the cost of manufacturing.
For the amount we pay for these threads, you could almost get a complete mill from a well known manufacturer, with a 6 year warranty.
However, the question arises: what about after 6 years – and does wear and tear fall under warranty?
It is good advice to pay particular attention to the quality and materials used for the adjustment system and the grinding chamber.
The outer casing, the optics do not matter – but certainly the adjustment system!
For decades, our stainless steel threads have been working with millimetre precision, and not only when you grind the favourite grains of a mill, such as wheat, rye or spelt, but also when you grind kamut, maize, chickpeas or beans.
And this from the first to the last minute of grinding – for decades!
Your mill should give you pleasure and always have a permanent place in your kitchen, like a piece of jewelery, ready for use.
We bring with our mill models colour and different shapes in the kitchen. Not everyone loves angular! When “round” is required, Carina and the MT series are available.
If you want to match your grinder exactly to the color of your kitchen (curtains, countertop, etc.), then talk to us about your color requirements.
… completely happy with a Salzburg grain mill that fits your kitchen.
Grinding chamber funnel
The wood of the grain mill is exposed to the greatest stress in the grinding chamber. The grinding stone grinds the grain with great force, which grinds the outside or the bottom of the grinding chamber through the rotation of the stone.
Abrasion from the grinding chamber can get into your flour – therefore, only solid, untreated and, above all, hard wood comes into question for us as a material for this (with the exception of the stone carrier and grinding stone).
According to the latest findings, natural beech wood has an antibacterial effect – it is also well known that wood too has an antistatic effect!
A The wood grinding chamber is hardly charged statically during grinding and therefore also gives hardly any static charges on the flour.
Many plastics, on the other hand, have a strong static charge . A well-known, visible and noticeable sign when discharging plastics, for example, is the so-called electric shock / spark.
With us, the Salzburg grain mills, you will still find all grain mills with a grinding chamber made from solid, hard, untreated beech wood – almost a rarity today!
Almost all other mill manufacturers have opted for food-safe plastic – but we remain true to our tradition and prefer wood
The cleaning of the grinding chamber is not time-consuming and is only necessary from time to time. Using the grinder all the time is the best you can do. Then there are no moths or other vermin to nestle in your grinder.
If you do not want to use the grinder for a long time, then open the grinder and suck out the remaining flour with the vacuum cleaner. The best thing to do is to leave the Salzburg grain mill open – at normal room temperature
The coarse-fine setting
The coarse/fine adjustment of the mill is one of the most important components for a permanently fine grinding result
Coarse or fine flour from organic cereals, with Agrisan grain mills Our foolproof, indestructible coarse-fine adjustment can be operated with one hand.
Proven for over 30 years!
Thanks to a perfect technical solution, the millstones remain exactly parallel to each other throughout the life of the mill.
We do not use the plastic thread that is common today, but change the fineness of the grinding only by raising and lowering the lower grinding stone.
Our sophisticated, wear-independent, functioning adjustment system was adopted from vehicle clutch construction and is the logical guarantee for fine flour, even after decades! Each r fineness d with a is stepless from Can be adjusted by hand – even while grinding.
Why local wood instead of plastic?
Wood is part of human history and is a living, organic material.
Real wood is nature and fulfills the desire for authenticity in an artificial world.
Anyone who owns a natural wood kitchen knows how to appreciate the benefits of wood. In the solid wood body, food stays fresh longer, bread does not start to go moldy, etc.
The latest research has even shown that the natural substance has bactericidal properties.
Germs cannot grow on natural wood surfaces.
Due to its cellular nature, with an almost unimaginably large surface, wood has a strong hygroscopic effect. The associated dehydration creates a hostile atmosphere for bacteria and leads to their death.
For several years now, the subject of “Wood & Hygiene” has been a research focus at the Institute for Wood Research at the University of Natural Resources and Life Sciences, Vienna.
Further sources on the subject of WOOD AND HYGIENE:
Proven antibacterial effect of wood
Dr. Alexandra Makulla press office
Federal Biological Institute for Agriculture and Forestry