January 13, 2022 - 4:24am
Buying a large mill
Hello, I grow wheat and sell flour to a bakery and some pizza restaurants , lm interested in purchasing my own mill but want to hear your reviews on Osttiroler and New Americal stone mills , any advice on which l should pick?
Welcome to TFL! Glad to have a farmer/miller join the group.
This is an international web site.
What country are you in?
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What through-put would you need on a daily basis? What would be your annual through-put?
Are you planning to also use a machine called a "peeler" ?
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How are you milling your flour now?
Hi , thank you for responding. We are based in Jordan and grow hard durum wheat, currently using a very old mill that is in another town and has no sifter. We mill and sell approximately 4 ton per week, there is a capacity to scale as there is a market demand, but it would be easier if we have a mill.
From Jordan, it may be easier and less expensive to buy from EU, or Asian nations that export machinery, maybe even Russia or China, whichever country has trade relations with Jordan.
There are so many options. For instance, if you use a mechanical "peeler" before milling wheat, that reduces (but does not totally eliminate) the need for sifting. A peeler removes some of the outer bran before you mill the wheat.
Google "wheat peeler" to see what is available.
If a customer wants whole wheat flour, or flour that is from "peeled wheat" and is not sifted, you could use an "impact grain mill" that makes a very powdery (small particle size) flour. Those are less expensive than large stone mills. You can google that too.
But once wheat is milled into flour by an impact mill, it cannot then be sifted, because the particle size is too small; it would all pass through the finest sifting screen.
I have seen peelers and impact grain mills online that come from China. But the issue would be spare parts and service. A stone mill would eventually need spare parts and service too. But impact grain mills are cheap enough that you could buy spare machines, the whole machine that is, to be ready to go when one breaks.
But an impact mill, even a peeler-plus-impact-mill, makes different flour than what a stone-mill-plus-sifter makes. So you need to keep your customers' expectations in mind.
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I have used whole grain flour from an impact mill, Prairie Gold flour from Wheat Montana in the US. I liked it very much, and made all sorts of loaf bread and flat-bread.
Good luck with your business, and God bless you for feeding the people of Jordan, and the, how can we say, "guests" that you have there.