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The Beginning
Schmidt Flour Mills has been in operation since 1980.
During this time, many upgrades and advances have been made
with our milling machines. We are proud of our products which
produce a wide range of superior quality products.
A Major Technological Advance.
Delivering superb quality and more cost-effective performance.
Schmidt Mills represent a major step forward in the evolution
of milling. Grain is gravity fed into a hopper and forced into
the milling chamber by a hydrostatic controlled conveyer. The
grain is exposed to micronizers for less than three seconds
and the bran is removed from the grain to be conveyed into the
sifter. The remainder of the grain is milled down and conveyed
also into the sifter. The bran and the flour will be separated
in the sifter, ready for bagging and use.
To make whole wheat flour, the sifter is not needed. Constant
air pressure and temperature control ensure a fine, uniform
flour using the whole grain.
A Major Improvement in Large Scale Milling.
Traditional stone milling is effective in producing small
quantities of nutritious and tasty whole grain flour, but it
is inefficient for larger volume operations. It requires high
energy consumption over extended periods. And there can be
considerable quality loss, too.
Conventional roller mills are more efficient for larger
production, but they also require a much larger space and more
skilled manpower to maintain operations. Efficiency gains are
also offset by a significant loss of flavor and natural
occurring nutrients. (Of the 45 minerals and vitamins
occurring naturally in wheat, most are removed or destroyed in
this process.)
The all new Schmidt V-Models offer many
advantages over both stone and roller milling predecessors.
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