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kimbercup
Member
| Joined: | Thu Sep 6th, 2007 |
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| Posts: | 1 |
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Posted: Sun Sep 16th, 2007 02:31 pm |
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I purchased a Nutrimill from the BreadBeckers this past weekend. I had been using a ten year old K-tec Kitchen Mill. After milling only 4 cups of hard wheat in the Nutrimill, which took a very long time, about 4 minutes (at 10:00 position), I noticed alot of heat in touching the machine, and my flour was very HOT to the touch. My K-tec-, and the milled flour in it, did get warm, but never HOT like this.
This machine boasts a new air flow technology for keeping it cool, and keeping the flour from losing nutrients from heat. For 259.00, this machine should fly me to California and back. I am so discouraged by this. Like I said, my 10 year old K-tec milled like the dickens, with no overheating problems, I only ever noticed warm, never HOT flour. I replaced the Ktec only because the side clamps, which hold the machine onto the flour bin, were cracking.
I cannot imagine this high heat is normal. Can anyone help advise me on this??
Blessings, Kim
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jimcarpenter
Administrator
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Posted: Mon Sep 17th, 2007 06:17 pm |
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Kim:
Thanks for coming to the class! I think I answered your e-mail at the Help Desk, but I'll post the reply here, too, to make sure you see it. If this is not the same issue, please let me know.
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The Nutrimill is NOT made by Bosch. Nutrimill is made by Kitchen Resource, the exclusive importer to the USA that is also the exclusive distributor of the Bosch Universal mixer.
All the high speed mills produce some heat. When you set the Nutrimill to "fine", you slow down the rate of flow of the grains AND air through the milling heads, so you will notice it is warmer. Also, the motor itself gives off heat, so if you are just feeling the outside of the mill, then part of the heat is the motor, and not just the milling heads.
Try setting the fineness to the medium setting; we have found that there is not much difference in the actual flour that comes out, especially for everyday baking.
Heat perception is pretty subjective; if it is a concern for you, you could verify the actual temperature of the flour (with a cooking thermometer) as soon as you turn it off, to see just how hot it gets. I don't know the actual temperature which is "too hot" But, I wouldn't be too concerned about the heat, after all you are getting ready to put it in the oven at 350+/-. The main issue is milling and using the fresh flour as you need it; if you try to store it, oxidation will destroy many of the nutrients within 3 days!
Finally, the folks at Kithcen Resource are pretty helpful. Their main technical guy is Dave; if you want to talk to him about your concern, their contact info is on the NutriMill box. (and is on our web site at http://www.breadbeckers.com/warranty.htm)
Thanks,
Jim Carpenter
The Bread Beckers, Inc.
> Hi Bread Beckers! I was at the raw foods class on Saturday and purchased a Nutrimill Grain Mill. I chose Nutrimill because my husband thinks Bosch is the best. (He has a woodshop with alot of Bosch equiptment) I simply liked the look of it.
>
> Anyway, I started milling this morning. I milled 4 cups of grain (red and white hard wheat) enough for a single recipe of breadbecker bread. Set on "fine" it took about 4-5 minutes and the machine got noticably hotter then my other mill, aK-tec, which I have used for a while and I never really had a problem with heat.
>
> This concerns me because I know heat will destroy nutrients and I thought the bosch had some new air flow technology to keep the machine cool.
> Can you please tell me why the Bosch machine- and my flour is getting very hot???
>
> Thank you for your help!
>
> Kim
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