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USING THE STAND MIXER ATTACHMENT | 9
USING THE STAND MIXER ATTACHMENT
GRAIN MILL ATTACHMENT CHART
SUGGESTED
GRAINS SUGGESTED USES SPEED
WHEAT
Many different types of wheat are grown around the
world. Hard wheat, with a high percentage of protein,
is generally considered best for bread our; soft wheat
is preferred for cakes, cookies, and other baked goods.
Mix hard and soft wheat to make all-purpose our.
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CORN Grind ne for baking.
Grind coarse for cornmeal mush.
RYE
Combine rye our with wheat our for best results
with rye bread; rye does not contain enough gluten
for good rising.
OATS
Oats must be hulled before grinding for our, or use
rolled oats. Oat hulls block proper feeding of grain into
the grinding burrs. In most recipes, you can substitute
oat our for up to 1/3 of the all-purpose our.
One cup of oats yields 110 g (3.9 oz) of our.
RICE Both white and brown rice varieties grind well.
BUCKWHEAT For best results, buckwheat should be hulled before
grinding. Raw and toasted buckwheat both grind well.
BARLEY For best results, barley should be hulled
before grinding.
MILLET
Before grinding, toast the millet in a heavy, dry skillet
to bring out this very small grain’s unique avour. Stir
constantly to avoid burning.
• Flour ground with the Grain Mill
will have a coarser texture than
commercially ground our. The Grain
Mill grinds, and you receive, all parts
of the berry; commercial grinders sift
out some parts of the berry before
marketing the our.
• It is not necessary to press grain into
the grain mill hopper with your hands
or any utensil. The moving grind
worm will feed the grain into the
grinding burrs.
• If you grind more our than your
recipe requires, store the our in
the refrigerator or freezer to avoid
rancidity, since this product contains
no preservatives.
• Do not grind coffee beans in your
grain mill; their high oil content can
damage the grinding mechanism.
Coffee beans may be ground with
the KitchenAid Artisan Burr Grinder.
• Do not grind grains or nuts with
high moisture or oil content, such
as peanuts, sunower seeds, and
soybeans. These can also damage
the grinding mechanism.
TIP: One cup of grain yields between 156 g (5.5 oz) and 188 g (6.6 oz) of our.
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