In this few lines we provide you a FAST GUIDE
for the purchase in this section of over 40 electric Flour mills
, in order to find, in very few passages, the model which is most suitable to your needs.
In fact, we show you how to use the FILTERS
in the column here below on the left in order to carry out a fast and successful selection. We remind you that you can select also more filters.
The first two filters, BRAND and PRICE
are subjective and we do not provide suggestions; we focus on the next ones, that is to say the ones of technical nature.
- The first thing to evaluate is the PRODUCT LEVEL: think about the intensity and how often you will use your mill and select a level which should be apt for your use;
- OUTPUT: it is undoubtedly the best filter to be used; the choice of the output has to made so as to guarantee you to obtain the quantity of flour you need in about 10/15 minutes. A too long grinding warms the flour up, so risking to loose some important nutrients. A flour mill with an output of 100 g/min allows you to obtain up to 1/1,5 kg of fine flour at once. The cereal grinders of 200 g/min has a double output.
- ENGINE POWER: strictly connected to the output; a higher power engine means a bigger flour production in less time. Moreover, the mills with higher engine power are apt at working for longer time with respect to those with less power.
- BODY MATERIAL: other fundamental aspect of the choice is the main material which is made of. Steel and wood (here you find models in birchwood and ultraresistant beechwood treated with vegetable oils) are among the most resistant materials; their ten-year warranty is in fact a confirmation of the reliability of these products. Also the plastic products are worth mentioning; some of them are in Arboblend and combine a high malleability of the bioplastic of natural origin with the innovative stability and structural resistance of the rigid plastic.
- THE MILL GRINDERS: all models have long lasting in time mill grinders; the advantages of the stone grinding basically come from the low speed of the grinding stone that maintains the temperature low during the grinding, thus flour won't be affected by overheating and organoleptic characteristics are preserved at their best. As regards those in steel (pratically eternal) they are capable of producing more refined flour and thin wheat (like the 0 type). The stone mill, although it can grind the wheat in a finer or less finer way, could never produce a very refined flour