Grain Information - NutriMill plus Owner's Manual

clean out any remaining particles. For best results, clean after every use.
2. Clean the air filter by tapping out flour. Be sure there is no flour in filter if you wish to
wash it. NOTE: Make sure the filter is thoroughly dry before using.
3. Hand wash flour canister and lid, DO NOT put them in the dishwasher. High heat
dishwashers can warp the plastics.
4. Wipe down plastic housing with a damp cloth.
5. Always thoroughly clean and dry canister before stacking and storing.
PURCHASE QUALITY GRAIN
• Know the source of your grain. Purchase your grain through a reputable dealer. The
grain should have been thoroughly cleaned and packaged. We recommend double
or triple cleaned grains.
• The quality of your grain will affect the quality of your bread. The bran and wheat
germ contained in wheat have a tendency to make bread heavy and unresponsive to
yeast. A high protein wheat will balance this, so bread rises properly.
• Make sure your grains are dry and do not have a high moisture content. Wet or
damp grains may cause your mill to plug up.
• Rotation and use of grains is as important as the rotation and use of your other
perishable food items.

GRAIN INFORMATION

• You will want to adjust the amount of grain you add to the hopper so the flour bowl
does not overfill. One full hopper of hard white wheat will yield one full canister of
flour.
• Soft grains, like oats and beans, will produce a greater volume of flour.
• Only fill the hopper ⅔ full of soft grains to avoid overfilling the flour canister.
• Overfilling the flour canister may cause the mill to clog. The canister will hold 23 to
24 cups of flour. You will get about 21 cups of flour from 13 cups of hard wheat when
milled at a medium texture. This texture is ideal for most breads.
• The amount of flour you get from a cup of grain varies with the type of grain and
how finely it is milled. Fine milling produces a greater volume of flour than coarse
milling.
• WHEAT - Wheat contains the highest gluten amounts of any grain. Gluten provides
the elasticity in dough and holds the air bubbles in the yeast, causing the bread to
rise.
• WHOLE OAT GROATS - Oats are rich in high quality protein, calcium, fiber,
DO NOT IMMERSE MILLING UNIT IN WATER
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