Hi!
We bought a Waldner Industry Combi milling + sieving machine (quite a nice combination in good quality). With it we planned to mill home grown soft wheat and hard wheat (for pasta). We also bought a set of sieves:
- 0,15 mm
- 0,20 mm
- 0,25 mm
- 0,30 mm
- 0,50 mm
- 0,71 mm
It works fine and the result with the 0,15 mm and 0,20 mm sieve is a very fine flour. However when adding water or oil to the flour it changes its colour and becomes much darker / brown. Furthermore dough made with the flour (no matter if soft wheat or hard wheat for pasta) feels quite soft and is not holding together very nice. The flavour is okay - but its clearly full wheat flower that is produced.
For the soft wheat we also tried to add some moisture (90ml for 5kg) let it sit and mill it roughly in a first pass and use only the result of the 0,30mm and 0,50mm sieve for a second pass with finer sieves. This helps a bit, but still far from flour that I would use for pizza, pasta or white bread types.
So obviously some of the hull ends in the flour, this is okay for some types of bread and is obviously quite healthy. Nevertheless we are also interessted in making pizza and pasta and so on. So maybe someone has an idea how to handle that problem?
