Need opinions on grain rollers/flakers

[pcrowder]

Does anyone out there have one, and if so, what brand is it, and how does it perform? I'm thinking of getting one, but don't want to waste $$ getting one that doesn't work well or last. I've also seen then vary GREATLY in price, so want to spend my money wisely.
Feel free to email me privately if you wish at pacrowderholyoke@aol.com.

Thanks so much for any help you can give!

[pcrowder]

Also -- I forgot to mention that it needs to be HAND CRANKED, not one that hooks on a mixer or grain mill.
Thanks again!
Pat

[Shamrock1121]

Does anyone out there have one, and if so, what brand is it, and how does it perform? *I'm thinking of getting one, but don't want to waste $$ getting one that doesn't work well or last. I've also seen then vary GREATLY in price, so want to spend my money wisely.
Feel free to email me privately if you wish at pacrowderholyoke@aol.com.

Thanks so much for any help you can give!

I have a Marga Mulino Roller/Flaker Mill and have used it for at least 10 years. It has three settings:

1. very coarse flour, that is too coarse for bread, but works well for cooked farina
2. coarsly chopped/flaked grain - similar to multi-grain cereal
3. flakes

How "into" whole grains are you? Answer that and you'll know if this will be a "tool" or a "toy". How interested in the health benefits of freshly-milled flakes are you? How often do you eat foods made from whole grains?

If you have hundreds of pounds of grain in storage like I do, you may consider it a "tool". ;) The chopped grain setting is the one I use most often for homemade multi-grain cereal mixes for adding to bread recipes; and to use for cooked cereal I like to flake grains.

It won't mill corn (or other large seeds/beans/grains) or oily seeds (sesame, flax, etc.). You can't wash it, it has to be brushed out after each use, but cleaning is relatively easy.

I have a wooden-topped "mill cart" that contains my mills and some grains. The Marga clamps onto the wooden top. I also have a Porkert seed mill and a Corona Corn Mill, as well as my "Old-Faithful" Wonder Mill.

When you make flakes from whole grains, they cook quicker than cooking the whole grain. Since oat flakes aren't heat processed, like commercial oatmeal, they are much chewier, so expect a different texture.

I'd also suggest an overnight soak for flakes when using them for breakfast cereal. This will break down the hard-to-digest phytic acid found in the bran of grains. This is more important if you consume lots of oatmeal - it just happens to have one of the highest amounts of phytic acid of all grains. Soaking also speeds cooking - reducing cooking time from 40 minutes to 5 minutes.
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(Source: Nourishing Traditions - by Sally Fallon & Mary G. Enig, PhD)

Breakfast Porridge
(serves 4)

1 c. oats, rolled or cracked
1 c. warm filter water plus 2 T. whey, yogurt, kefir or buttermilk
1/2 t. sea salt
1 c. filtered water
1 T. flax seeds (optional)

For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes.

Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flaxmeal and let stand for a few minutes. Serve with plenty of butter or cream and a natural sweetener like sucanat, date sugar, maple syrup, maple sugar or raw honey.

Variations:
Kamut or Spelt Porridge
Use 1 c. rolled or coarsely ground kamut or spelt instead of oats

Rye Porridge - Use 1 c. rolled or coarsely ground rye instead of oats. Rye may need extra soaking time and more water for complete hydration.
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Benefits? When you use freshly-milled grains, you are assured the complete nutrition and fiber from the whole grain. Commercially milled whole grain products have already oxidized (as soon as the bran is broken), and most of the nutrition has degraded. The germ oil is already rancid (you don't have to be able to smell a rancid smell for the oils to BE rancid). You have no idea of how long it's been since the grains have been milled and how long they have been warehoused and shelved.

Hope that's what you are looking for.

-Karen

[pcrowder]

I have a large grinder (can't remember the name) that is dual electric/hand power that I use frequently to grind/crack corn, wheat, and millet (we live on a farm), and we just came into 16,000 pounds (yes, that's right!) of triticale. I was hoping to use the grain flaker to make flakes from the wheat and triticale. I also have a Corona corn mill, which works GREAT to crack the corn in smallish pieces for the very young chickens and quail we have. I'm glad to know that your Marga/Mulino has lasted so long, and thank you very much for your input...I hate buying things w/out knowing if they'll last more than a week, but you've sold me! Thanks so much!
Pat