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In
December of 2003 Heartland Mill began milling on a newly constructed,
long-flow roller mill, located adjacent to the stone mills we have long
used for producing our whole-grain flours and meals.
This new on-site facility allows us the same control over our
white flour products that we have long exercised with our stone-ground
flours.
We designed the mill for less aggressive milling, resulting in less starch damage and better-performing flour. This is due in part to the design of the rollers themselves and the speed at which they rotate, and is in part a result of our capability to temper wheat 50% longer than is typical for US flour mills. It may take a little longer for the wheat to become flour – but we believe the better baking quality is worth the extra time.Lab and bakery results alike have demonstrated the quality of the flour from our new mill. We have achieved a lower level of starch damage and an improved performance profile for our flour.
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Here are few pictures of our new long-flow roller mill. Just click on the images for a larger view. 1. Tempering bins. One of the features of the mill is long tempering time (36 hours). This allows us good extraction and gentle milling of our High Plains hard winter wheat. 2. The Roll Stands. This is where the actual grinding occurs. Wheat is ground, sifted and reground, passing through the rolls several times before all the flour is extracted from the grain. 3. Purifiers. 4. Sifters. The purifiers and sifters separate different sized particles and route them back to the roll stands, into the flour stream, or into the mids, bran and germ streams. 5. The white box in the foreground is the Rebolt Sifter, where a final sifting is done before the finished flour is bagged. The small machines with white hoppers to the right are used to precisely meter organic malted barley flour into our malted products. 6.& 7. Overall shots of the ground floor of the mill. There are operation platforms both above and below this level. 8. Our bank of Meadows stone mills (there's a fourth that didn't make the picture) that we use for our Whole Wheat, Whole Rye, Light Rye and Golden Buffalo flours.
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The
Heartland Baker
