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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.
During the milling process turn the hopper in the clockwise direction.
Watch the flour spout!
Should no flour come out of the spout
immediately adjust to a coarser setting.
