cleaning stock grains?greenspun.com : LUSENET : TimeBomb 2000 (Y2000) : One Thread |
Cleaning stock grains? I read this in a previous question and am hoping there is some detailed info on how this is done.It sounds very interesting.Thanx for any suggestions. Billi
-- Billi Peters (jspeters@silk.net), October 17, 1998
The following post was extracted from the GN Food Forum. Admitedly the author has a commercial interest, but the information should be considered before considering trying to clean stock grain. I've emphesized the food/feed section because it addresses the question you ask. The author of this post had previously made the point that food grade grain sells for a higher price than feed grain, so that it's in the farmer's interest to have the grain classified as food grade.I don't represent this company and have no commercial interest in them. __________________________________
Im concerned as I read these posts that many people are buying products that will not end up being what they had expected. Regardless of where you decide to buy grain please know exactly what you are getting. Be aware of the following issues:
1) FOOD GRADE vs. FEED GRADE - Be sure that you are buying grain suitable for human consumption. DO NOT BUY FEED GRAIN! It is in feed channels because it is NOT suitable for human consumption. All grains are graded. Most grade #1 wheat is OK for people. Generally grades #2- #5 are not.
2) DOCKAGE - Dockage refers to the amount of foreign material that is present in grain out of the field -- e.g. grasshopper legs, weeds, dirt, pebbles, etc. If dockage levels are too high then the grain cant be adequately cleaned and is usually sold for feed. Before you buy understand what cleaning processes have been used to clean the grain you are purchasing. Make sure that it is table clean -- ready to be eaten.
3) MOISTURE - Know what the moisture level is of the grain you are buying. If it is over 10% you may have difficulty. Over 12% it simply wont store properly. Generally 7-10% will store just fine.
For wheat also know the:
4) BUSHEL WEIGHT - Know the bushel weight of the wheat you are buying. Generally wheat should weigh 60 lbs to the bushel, however, it can easily vary between 58 and 62 lbs/bushel. If it is under 58 lbs/bushel be careful. It may have kernel damage or be too lightweight to grind properly.
5) KERNEL DAMAGE and/or BROKEN/SHRUNKEN KERNELS - make sure that the wheat you are buying doesnt have kernel damage or a high level of broken/shrunken kernels. You can visibly check for broken kernels by examining the wheat. Insect damage can also be spotted by looking for kernels with small holes in the end.
6) INSECT/DISEASE Damage - Make sure that the wheat has not been damaged by insects and that there is no trace of smut or other diseased kernels.
7) BAKING QUALITY - If you plan to grind the wheat and bake bread, you had better know the baking quality of the wheat you are buying. Baking quality often does not correlate with the protein level!! For the past several decades, governmental institutions, universities, seed breeders and farmers have worked closely together to improve wheat yields, disease and drought resistance, etc. Unfortunately, they've largely ignored the fact that eventually someone bakes and eats the wheat. The result is thousands of varieties of wheat which are grown and work well agronomically (from the farmers perspective) but they don't perform well in a bakery or kitchen. They often show high proteins, but then the flour doesnt bake properly. Hence all of the vital wheat gluten which is sold as an additive to help bake good bread.
8) METHOD OF STORAGE - How you store the wheat depends upon how you intend to use it. If you will grind it fairly quickly, buy it in bags to save money. If you intend to store it long term then use a more permanent method. You basically have two concerns: 1) eliminating potential infestation in the first place and 2) preventing future infestation once your product is stored. Many people use airtight metal cans or mylar bags and oxygen removers for long term storage. This is OK, especially when you are not sure how clean and/or pest free your product is. However, be aware that when you remove all the oxygen you eventually kill the wheat (it is a living organism) and it will not sprout. If you can eliminate the initial concern for infestation through careful screening and/or cleaning then you are better off storing wheat in sealed plastic buckets which can breath and wont allow pests to penetrate from the outside. Once your wheat is properly prepared, store it in a cool and dry place and it should keep indefinitely. You could open it in 100 years and grind it or plant it!
Again, Im not so concerned about where you buy grain as I am that you make an educated purchase. Any supplier should be happy to provide you with specifications about the product you are getting. If they cant, be careful...
If you have difficulty locating a supplier near you, we are happy to help.
We have an extensive lab to test every load that we purchase. In addition to the standard tests, we also use a mixograph to guarantee the baking quality of our wheat. We have worked very hard with local farmers for many years to introduce new, superior varieties of wheat. All of our wheat goes through a nine-step cleaning process twice. It is among the cleanest wheat on the market.
Our primary business is commercial bakeries. We service some of the pickiest bakers in the country. We have had to learn everything we could about wheat because we make about 30 different types of flour. Our mill is certified by the American Institute of Baking and regularly achieves a SUPERIOR rating, their highest measure of quality.
We are happy to help answer questions, provide information and share what we have learned. We are also happy to provide exceptionally good wheat or grain to those who need a source. We have been extremely surprised at the demand. To respond we have hired three new people and increased our storage wheat production about ten fold. We have no backorders and will do everything we can to prevent a backlog. To contact us call 800-660-4346 or visit us on the web at http://www.lehimill.com.
Thanks,
Cory Jensen Lehi Mill 800-660-4346 lrmci@itsnet.com
-- rocky (rknolls@hotmail.com), October 18, 1998.
The following post was extracted from the GN Food Forum. Admitedly the author has a commercial interest, but the information should be considered before considering trying to clean stock grain. I've emphesized the food/feed section because it addresses the question you ask. The author of this post had previously made the point that food grade grain sells for a higher price than feed grain, so that it's in the farmer's interest to have the grain classified as food grade.I don't represent this company and have no commercial interest in them. __________________________________
Im concerned as I read these posts that many people are buying products that will not end up being what they had expected. Regardless of where you decide to buy grain please know exactly what you are getting. Be aware of the following issues:
1) FOOD GRADE vs. FEED GRADE - Be sure that you are buying grain suitable for human consumption. DO NOT BUY FEED GRAIN! It is in feed channels because it is NOT suitable for human consumption. All grains are graded. Most grade #1 wheat is OK for people. Generally grades #2- #5 are not.
2) DOCKAGE - Dockage refers to the amount of foreign material that is present in grain out of the field -- e.g. grasshopper legs, weeds, dirt, pebbles, etc. If dockage levels are too high then the grain cant be adequately cleaned and is usually sold for feed. Before you buy understand what cleaning processes have been used to clean the grain you are purchasing. Make sure that it is table clean -- ready to be eaten.
3) MOISTURE - Know what the moisture level is of the grain you are buying. If it is over 10% you may have difficulty. Over 12% it simply wont store properly. Generally 7-10% will store just fine.
For wheat also know the:
4) BUSHEL WEIGHT - Know the bushel weight of the wheat you are buying. Generally wheat should weigh 60 lbs to the bushel, however, it can easily vary between 58 and 62 lbs/bushel. If it is under 58 lbs/bushel be careful. It may have kernel damage or be too lightweight to grind properly.
5) KERNEL DAMAGE and/or BROKEN/SHRUNKEN KERNELS - make sure that the wheat you are buying doesnt have kernel damage or a high level of broken/shrunken kernels. You can visibly check for broken kernels by examining the wheat. Insect damage can also be spotted by looking for kernels with small holes in the end.
6) INSECT/DISEASE Damage - Make sure that the wheat has not been damaged by insects and that there is no trace of smut or other diseased kernels.
7) BAKING QUALITY - If you plan to grind the wheat and bake bread, you had better know the baking quality of the wheat you are buying. Baking quality often does not correlate with the protein level!! For the past several decades, governmental institutions, universities, seed breeders and farmers have worked closely together to improve wheat yields, disease and drought resistance, etc. Unfortunately, they've largely ignored the fact that eventually someone bakes and eats the wheat. The result is thousands of varieties of wheat which are grown and work well agronomically (from the farmers perspective) but they don't perform well in a bakery or kitchen. They often show high proteins, but then the flour doesnt bake properly. Hence all of the vital wheat gluten which is sold as an additive to help bake good bread.
8) METHOD OF STORAGE - How you store the wheat depends upon how you intend to use it. If you will grind it fairly quickly, buy it in bags to save money. If you intend to store it long term then use a more permanent method. You basically have two concerns: 1) eliminating potential infestation in the first place and 2) preventing future infestation once your product is stored. Many people use airtight metal cans or mylar bags and oxygen removers for long term storage. This is OK, especially when you are not sure how clean and/or pest free your product is. However, be aware that when you remove all the oxygen you eventually kill the wheat (it is a living organism) and it will not sprout. If you can eliminate the initial concern for infestation through careful screening and/or cleaning then you are better off storing wheat in sealed plastic buckets which can breath and wont allow pests to penetrate from the outside. Once your wheat is properly prepared, store it in a cool and dry place and it should keep indefinitely. You could open it in 100 years and grind it or plant it!
Again, Im not so concerned about where you buy grain as I am that you make an educated purchase. Any supplier should be happy to provide you with specifications about the product you are getting. If they cant, be careful...
If you have difficulty locating a supplier near you, we are happy to help.
We have an extensive lab to test every load that we purchase. In addition to the standard tests, we also use a mixograph to guarantee the baking quality of our wheat. We have worked very hard with local farmers for many years to introduce new, superior varieties of wheat. All of our wheat goes through a nine-step cleaning process twice. It is among the cleanest wheat on the market.
Our primary business is commercial bakeries. We service some of the pickiest bakers in the country. We have had to learn everything we could about wheat because we make about 30 different types of flour. Our mill is certified by the American Institute of Baking and regularly achieves a SUPERIOR rating, their highest measure of quality.
We are happy to help answer questions, provide information and share what we have learned. We are also happy to provide exceptionally good wheat or grain to those who need a source. We have been extremely surprised at the demand. To respond we have hired three new people and increased our storage wheat production about ten fold. We have no backorders and will do everything we can to prevent a backlog. To contact us call 800-660-4346 or visit us on the web at http://www.lehimill.com.
Thanks,
Cory Jensen Lehi Mill 800-660-4346 lrmci@itsnet.com
Im concerned as I read these posts that many people are buying products that will not end up being what they had expected. Regardless of where you decide to buy grain please know exactly what you are getting. Be aware of the following issues:
1) FOOD GRADE vs. FEED GRADE - Be sure that you are buying grain suitable for human consumption. DO NOT BUY FEED GRAIN! It is in feed channels because it is NOT suitable for human consumption. All grains are graded. Most grade #1 wheat is OK for people. Generally grades #2- #5 are not.
2) DOCKAGE - Dockage refers to the amount of foreign material that is present in grain out of the field -- e.g. grasshopper legs, weeds, dirt, pebbles, etc. If dockage levels are too high then the grain cant be adequately cleaned and is usually sold for feed. Before you buy understand what cleaning processes have been used to clean the grain you are purchasing. Make sure that it is table clean -- ready to be eaten.
3) MOISTURE - Know what the moisture level is of the grain you are buying. If it is over 10% you may have difficulty. Over 12% it simply wont store properly. Generally 7-10% will store just fine.
For wheat also know the:
4) BUSHEL WEIGHT - Know the bushel weight of the wheat you are buying. Generally wheat should weigh 60 lbs to the bushel, however, it can easily vary between 58 and 62 lbs/bushel. If it is under 58 lbs/bushel be careful. It may have kernel damage or be too lightweight to grind properly.
5) KERNEL DAMAGE and/or BROKEN/SHRUNKEN KERNELS - make sure that the wheat you are buying doesnt have kernel damage or a high level of broken/shrunken kernels. You can visibly check for broken kernels by examining the wheat. Insect damage can also be spotted by looking for kernels with small holes in the end.
6) INSECT/DISEASE Damage - Make sure that the wheat has not been damaged by insects and that there is no trace of smut or other diseased kernels.
7) BAKING QUALITY - If you plan to grind the wheat and bake bread, you had better know the baking quality of the wheat you are buying. Baking quality often does not correlate with the protein level!! For the past several decades, governmental institutions, universities, seed breeders and farmers have worked closely together to improve wheat yields, disease and drought resistance, etc. Unfortunately, they've largely ignored the fact that eventually someone bakes and eats the wheat. The result is thousands of varieties of wheat which are grown and work well agronomically (from the farmers perspective) but they don't perform well in a bakery or kitchen. They often show high proteins, but then the flour doesnt bake properly. Hence all of the vital wheat gluten which is sold as an additive to help bake good bread.
8) METHOD OF STORAGE - How you store the wheat depends upon how you intend to use it. If you will grind it fairly quickly, buy it in bags to save money. If you intend to store it long term then use a more permanent method. You basically have two concerns: 1) eliminating potential infestation in the first place and 2) preventing future infestation once your product is stored. Many people use airtight metal cans or mylar bags and oxygen removers for long term storage. This is OK, especially when you are not sure how clean and/or pest free your product is. However, be aware that when you remove all the oxygen you eventually kill the wheat (it is a living organism) and it will not sprout. If you can eliminate the initial concern for infestation through careful screening and/or cleaning then you are better off storing wheat in sealed plastic buckets which can breath and wont allow pests to penetrate from the outside. Once your wheat is properly prepared, store it in a cool and dry place and it should keep indefinitely. You could open it in 100 years and grind it or plant it!
Again, Im not so concerned about where you buy grain as I am that you make an educated purchase. Any supplier should be happy to provide you with specifications about the product you are getting. If they cant, be careful...
If you have difficulty locating a supplier near you, we are happy to help.
We have an extensive lab to test every load that we purchase. In addition to the standard tests, we also use a mixograph to guarantee the baking quality of our wheat. We have worked very hard with local farmers for many years to introduce new, superior varieties of wheat. All of our wheat goes through a nine-step cleaning process twice. It is among the cleanest wheat on the market.
Our primary business is commercial bakeries. We service some of the pickiest bakers in the country. We have had to learn everything we could about wheat because we make about 30 different types of flour. Our mill is certified by the American Institute of Baking and regularly achieves a SUPERIOR rating, their highest measure of quality.
We are happy to help answer questions, provide information and share what we have learned. We are also happy to provide exceptionally good wheat or grain to those who need a source. We have been extremely surprised at the demand. To respond we have hired three new people and increased our storage wheat production about ten fold. We have no backorders and will do everything we can to prevent a backlog. To contact us call 800-660-4346 or visit us on the web at http://www.lehimill.com.
Thanks,
Cory Jensen Lehi Mill 800-660-4346 lrmci@itsnet.com
-- rocky (rknolls@hotmail.com), October 18, 1998.