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General Rule:
Flour has double the volume of corn. Using the on/off switch you
can stop the milling process at any time and then re-start the
process.
Correct storage of grain
Since biblical times it has been a known fact, that grain can be stored. This
is best done under the following conditions: Humidity under 14 %,
temperature under 20 % (the most favourable temperatures are between
5-8 °).
Once you have bought your grain it does not necessarily keep the same
degree of dryness (as it had at the time of purchase).
Grain can absorb moisture after a short time, does however, also emit the
same. Grain breathes – that means there is a re-distribution of moisture in
the grain kernels which leads to loss of moisture – the grain can, therefore
also begin to “sweat”.
A continual check on the humidity and the temperature is, therefore,
necessary.
When purchasing grain it should be dry, cleaned and well packed. Provided the
grain has been stored in rooms with a humidity of up to 60 %, processing will
not be a problem.
A humidity level of over 60 % can cause the mill stones to become
smeared, when using a fine adjustment setting.
Careful storage is especially necessary during the damp seasons.
We therefore recommend purchasing only small quantities at once and to
store them near a source of warmth.
