The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recommended grain mills and removing bran only.

Brot Backer's picture
Brot Backer

Recommended grain mills and removing bran only.

I'm looking get a grain mill and was wondering who had them, what kind and what they think about it. I know I could have just done a search for that but I have another question: is there a semi-easy/efficient way to remove the bran only? I'd most likely mix milled flour with aged bread flour and if I could add bran back in on a whim I'd be able to make a 'frenchier' bread with a higher percentage of milled flour. So what mills produce flour that can have the bran removed?

3,2,1, GO!

subfuscpersona's picture

these questions have been discussed many times before on TFL and I'm sure you'll find good advice

LindyD's picture

It contains over 1,000 posts.  You will find it by visiting the "Forum" tab at the top of the page and if you have any questions about a particular mill,  you can PM the person who wrote about it (presuming they are still TLF members).

proth5's picture

But to be chatty you'll need more than just a mill - you will need the appropriate sifting mechanisms.  Which will also be found by doing a search.

proth5's picture

your original question.  Sorry if we were a bit curt.

Then again, both bwraith (come back!) and I have written extensive blogs on the subject of removing bran. So again, you might want to search for those first because I can't duplicate them here. I've gone so far as to mill pure white flour.

I'll be the first to name my mill.  It is a Diamant.  I love it.  However most people faint when they see how much it costs.

Hope this helps.