Grain Mill Questions
So, I just got into milling my own grain. I am experimenting with milling coarseness, sifting and multiple passes through the mill, along with tempering the grain.
My current mill is a Mockmill. It works great; however, I am trying to achieve a white flour, and I have read that a roller mill is best to separate the bran from the kernel. Understandably the Mockmill is a stone mill, and I am at a disadvantage to achieve my goal.
My question here is not about how to get white flour with a stone mill, but if anyone has used a roller mill to make white flour? I was looking around and saw the Mighty Mill 3 and wondered why is this only geared towards home brewing and not milling flour as well? I don't know anything about brewing, so my guess is that you want a more whole, uncrushed grain, and I am guessing that it is not meant to mill very fine for that purpose. It sure is a real nice-looking mill though.
Has anyone used the Might Mill 3 for flour, or any other roller mill, and what were your results? Did you achieve a pure white flour?