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Adjustment of the degree of fineness:
At a standstill:
Provided there are no grain kernels between the mill stones, any adjustment
can be carried out – even when the mill is at a standstill. With the mill turned
on fill the grain into the hopper.
When the mill is switched off and with a full hopper no finer re-adjustment
should be carried out. The grain, which has not yet been processed and is still
between the mill stones will become wedged. This can cause problems when
re-starting the mill.
During the milling process:
During the milling process re-adjustment from fine to coarse and vice versa is
possible. Re-set from coarse to fine “slowly” in order to give the mill time to
process the grain which is between the stones. If you do the re-adjustment
too quickly the stones could become blocked.
Coarse Setting
The coarsest setting for producing grits is set by turning the hopper by about 1
turn in the anti-clockwise direction. (During milling do not open further than by
1 turn as this could cause the seal to not work properly).
Watching the flour output will tell you if the flour is coarse enough.
Normal setting
With this setting the red points on the thread part and on the hopper match.
The degree of flour fineness resulting when using this setting is sufficient for all
types of baking and also takes the degree of dampness of the grain into
account.
Finest setting
In order to produce the finest possible flour, provided you are using the best
(extremely dry) grain the setting “red point over red point” may be lowered.
