Here are the screen specifications for making the common grades of rye flour, including white wheat flour, which is a flour that you will sometimes encounter in the historic record. Flour Type Mesh Size Particle Size (µm) Extraction Rate White Rye 60-70 250-300 65-70% Light Rye 50 300 ~80% Medium Rye 40 425 ~85% Wholegrain…
Category: Milling Flour
Thursday, August 20, 2020 Seminar: Milling from The Ancient World world to the Early 19th Century
I am very excited to announce that Seminar #12, the first of the August -December series of Thursday Bread History Seminars will be led by Milling Historian, Tony Shahan. Register at EventBrite. The seminar takes place via Zoom at 9am Pacific Time. This is 10am in Columbia, noon in New York, 5 pm Ireland and…
The Miller’s Thumb
Stone milling is the art of grinding grain into a meal, and then through sifting and re-grinding (and re-sifting), refining the product into the quality flour one wants for the finished product. While sifting determines the final quality of flour, the ratios of what is produced (and thus profit) depends heavily on the precision with which…
Flour Mills on the Seine, Paris
This is an eighteenth-century print of a flour mill floating on the Seine with Notre Dame in the background. Until well into the nineteenth century mills were attached bridges that crossed the Seine and smaller mills, like the one in this print, were actually small boats, or barges, attached to shore or anchored in the…
William Rubel 