If you have little kids at home you must definitely be loving to bake some delights for them. Baking is better with freshly stone grounded whole grain flour both in terms of taste, aroma and nutrition.
Previously, consumption of baked goodies was considered unhealthy owing to higher carbs and calories in them. However this has changed now a days with people opting out of refined flour and sugar and choosing healthier alternatives like, whole wheat flour and jaggery as nutritious and tastier options.
Now you can choose to freshly stone grind the grains of your choice with Hawos Flour mills right on your own kitchen slab and have an unending supply of healthy and unadulterated flour at your fingertips. Turning baking into a tastier and more importantly, a healthier indulgence
Now since you are aware of
the enhanced taste, healthier option and prudence of freshly milled flour, let’s
talk about how baking with freshly milled flour performs better than packed or
stored flour.
Stored flour get compacted and dense over time, while freshly milled flour is light and fluffy. All what you need is an adjustment in measurements depending on what are you baking.
With Hawos Flour mill you have the flexibility of adjusting the coarseness of the flour.
One can grind exactly how much is required, for example if one needs 200gm of fresh flour, 200 gm of whole wheat berries can be milled. The weight remains constant while converting the grain to flour, but volume will change. In this way, one can be more informed about the measurements of ingredients accurately. Using fresh ingredient will consequently make baked goods fresh every time and conveniently at that.
Wholesome nutrients in the freshly milled flour help in the proliferation of yeast, which make the fermentation faster.
Freshly stone ground flour absorbs considerably more amount of water, which undoubtedly leads to addition its nutrition value.
When baking a
loaf the bread, it will have tighter crumb.
The stone ground method of milling can be used for all of baking needs with different grains. Choosing the particle size of the flour is one more convenience that comes with these mills.
In a nutshell: Give a treat to your taste buds with delicious home baked cakes, breads and more in a healthify way with stone grinding Hawos Flour mills”.
The Oktagon features a new appearance from every angle. As the light hits the different angles of the housing, the solid beech surface texture shows off its natural beauty. Luminescent at times and at others in dark velvet. The interplay of the angular and curved elements creates an exciting yet equally harmonious design. In spite of its utter beauty, performance isn’t sacrificed in the least. Whether a compact Oktagon 1 or a large Oktagon 2, it is versatile and convenient to use thanks to its powerful motor and exceptionally low noise emission.
Eight sides – eight good reasons
1. Solid housing made of solid beech wood
2. A design that will bring joy for decades
3. Single-handed operation
4. Robust and powerful industrial motor
5. Corundum ceramic grinding stones with 70 mm diameter
6. Low noise development at great output speeds
7. High quality craftsmanship goes into every part
8. 5 years warranty and excellent service
If you are looking for a timeless design, combined with easy single-hand operation, you’ll love the hawos Oktini.
The classic beauty for fans of straight-forward objectivity
The flour mills Billy, Queen and Mill present them – selves in the same shape but with housings made from different materials.
The hawos Mill is made of solid beech wood, a linseed oil varnish protects the surface and optimally accents the lively grain of the solid wood.
High-grade plywood is used in the housing of the Billy and Queen models. Special gluing of the individual layers of the housing guarantees a particularly high degree of stability. Our plywood presents itself with avant-garde reserve – in birch with Billy and beech with Queen.
Billy, Queen and Mill are each available in a compact construction featuring a 360-watt motor or the more powerful and larger variant with 600 watts
Opinions about the ‘best’ way to fuel your body for optimal health and longevity will always exist. Conflicting advice about what you should, and what you shouldn’t, eat is hard to avoid. With a new dietary villain around every corner and new panacea behind every door – it’s easy to get exhausted and feel lost in the chaos!
For many, the term ‘diet’ conjures up the type of eating pattern encouraged by this narrative – one of exclusion, extremes, and restrictive, rigid plans. However, the top 10 overall diets of 2019, as ranked by The US News and World report, highlight a different attitude toward the idea of a diet. Though distinct in purpose and direction, they each offer approachable guidelines towards a healthy lifestyle, focusing on the advice you have probably heard before. Though these diets vary, they share commonalities and themes which shine a light on trends in our current health and nutrition landscape at large, emphasizing: whole foods, the energy quality of our food, and chronic disease prevention. We are proud to report – though we can’t say we’re surprised – that whole grains play an active role in the top 10 diets on this list by supporting these larger themes.
More Whole, Plant-Based Foods
These diets echo each other, despite the fact that their end goals range from weight loss to brain health. They emphasize increased consumption of whole, minimally-processed foods. We have all heard it before (probably from Mom), but these diets encourage us to put more vegetables, whole grains, and fruits on our plates. Limited consumption of poultry and low-fat meat is part of the majority of these diets, with the Mediterranean Diet promoting seafood consumption and the Nordic Diet encouraging high-quality meat in the limited instances meat is consumed. The popularity of the Flexitarian Diet exemplifies the success of this light-on-meat attitude – while mostly vegetarian, it makes room for animal protein when the mood strikes.
Energy Quality
Energy quality is a slightly different way to categorize the food we consume. Highly-refined and fatty foods contain a concentrated punch of energy in a small package – meeting a large portion of your daily energy requirements with just a few bites. This can restrict the diversity and volume of higher-quality foods consumed over the course of the day, and can easily lead to an overconsumption of energy.
The Volumetric and the Mayo Clinic diets use energy density as the scaffolding for their recommendations. The energy density of a food is its energy content per unit of weight. Plant-based foods tend to exhibit low energy density, with high fiber and water content. Fatty and refined foods, on the other hand, are energy-dense, containing high-calorie counts per unit of weight. As US News and World Report points out, “for about the same amount of calories you could have a quarter of a Snickers bar or about 2 cups of broccoli.” By recommending foods with a lower energy density (like broccoli), these diets limit your energy consumption without reducing the total amount of food you eat.
Whole grains not only have low energy density, but intact whole grains have a low Glycemic Index as well – a measurement which rates how quickly carbohydrates are converted into glucose/energy. Your body breaks down whole grains more slowly than it does refined grains, making whole grains a more sustained energy source for your body. You can learn more about whole grain energy quality here.
Chronic disease
The rising rates of chronic diseases worldwide has reached epidemic proportions, so it is no surprise that these diets focus on the prevention of one or more chronic diseases. The Mediterranean and Ornish Diets focus on heart health, and the MIND Diet, true to its name, aims to promote a healthy brain. Managing hypertension and cholesterol is a common goal for almost all of these diets. It’s no surprise, then, to see whole grain recommendations showing up again and again, given the strong role they play in preventing many of the most common chronic diseases including heart disease, type 2 diabetes, and stroke.
No matter which way you spin it, whole grains are an important part of a healthful diet. The common themes of this year’s best overall diets show exclusion and extremes are not promoting, and individuals are looking elsewhere. Whether it be for brain health or heart health, there is to be found centering around eating a diverse array of wholesome foods. (Abby)
Humans have been eating gluten for eons. Gluten forming proteins are found naturally in wheat (including ancient wheat’s like einkorn, faro, Kamut®, or spelt), barley, and rye. They’re what help dough stretch and bread rise
VERY FEW PEOPLE NEED A GLUTEN-FREE OR WHEAT-FREE DIET FOR MEDICAL REASONS
Celiac disease, which affects an estimated 1-2% of the US population, is a medically diagnose autoimmune disease that requires strict lifetime adherence to a gluten-free diet. Another 0.2-0.4% of Americans are allergic to wheat (but not barley or rye).
WHAT ABOUT GLUTEN-SENSITIVITY?
Many patients who respond well to a gluten-free diet, but don’t test positive for Celia disease, are thought to have “non-Celia gluten sensitivity.” But science is casting doubts on the usefulness of gluten-free diets for people like these. Researchers analyzed data from 10 studies, in which 1,312 adults with “non-Celia gluten sensitivity” were tested for their reaction to gluten.1 In these 10 double-blind, placebo-controlled gluten challenges (where neither the researchers nor the participants knew if they were getting a gluten-free diet or the gluten-containing control / placebo), only 16% of the patients showed gluten-specific symptoms when exposed to the gluten-containing diet, and 40% of them had similar or increased symptoms when on the gluten-free control diet. In other words, gluten is probably not the culprit in most people who think they are gluten-sensitive. Blaming gluten may keep other serious problems from being addressed.
THE DOWNSIDES OF UNPRESCRIBED GLUTEN-FREE DIETS
• In a study that followed more than 100,000 US adults without celiac disease2 for more than 25 years, researchers found that eating gluten was not related to heart disease risk. In fact, the researchers cautioned that avoiding gluten may result in eating fewer whole grain foods, which may in turn increase the risk for heart disease.
• Harvard scientists3 found that people eating less gluten had a higher risk for type 2 diabetes. In fact, those in the top 20% of gluten intake were 13% less likely to get type 2 diabetes over the 30-year study period, even after adjusting for family history, exercise habits, weight, and calorie intake. Why? This may be because glutenfree foods are often made with substitutes like potato starch and tapioca that can make blood sugar spike.
• Gluten-free versions of foods have been shown to have more calories, sodium, and sugar than their regular gluten-containing counterparts, and often carry a higher price tag too.4 Real, whole grain foods are a better choice.
• Self treatment with a gluten-free diet messes up the blood test for celiac disease. Always speak with your doctor before making dietary changes.
• Self treatment with a gluten-free diet messes up the blood test for celiac disease. Always speak with your doctor before making dietary changes.
PEOPLE WHO AVOID GRAINS TEND TO BE LESS HEALTHY
Using national health survey data from 9,341 adults in Australia, researchers found that people avoiding grains were significantly more likely to be overweight or obese than those who eat grains, despite consuming fewer calories than grain eaters. Grain avoids also ate fewer fruits, vegetables and less fiber, and were more likely to have a higher BMI and waist size. Our advice: pick meals and snacks full of whole grains, fruits, vegetables and other real foods.
THE EARTH CAN’T SUPPORT A SHIFT FROM GRAINS TO OTHER FOODS (LIKE MEAT)
For millennia, grains have been one of the most important sources of food worldwide. Today, grains provide nearly 50% of global calories,6 and are some of the most earth-friendly foods to produce. Fruits and vegetables, while very nutritious, aren’t as energy dense as grains and are harder to grow, transport, and store for year-round enjoyment. So to make up the necessary calories in fruits and vegetables, much more food would have to be grown. Similarly, raising animals for meat production requires a substantial amount of land and water. For example, beef production uses 10.19 liters of water to produce 1 calorie of food, compared to only 2.09 liters per calorie of fruits, 1.34 liters per calorie of vegetables, and 0.51 liters per calorie of grains.7 Shifting diets away from grains and towards more energy-intensive foods puts an impossible burden on our planet’s precious resources.
CONVENIENT OPTIONS TO BECOMING A WHOLE GRAIN ENTHUSIAST
There are various options available in the market today both online and through brick and mortar retail shops. These provide a convenient option to mill our own flour on each meal basis, which not only provides maximum nutrition but also fantastic taste. These mills come in various options like hand operated manual flour mill, electricity operated flour mill, and solar power operated flour mill. Bring home a domestic flour mill today to reap the healthy benefits of whole grain meal after meal, every day.
An exceptional warranty for exceptional quality You expect your flour mill to deliver fine flour in sufficient quantity without overloading the motor. The especially resilient, robust industrial motors in hawos flour mill guarantee this. We certify the quality of our motors with a 10-year warranty.
Quiet grinding thanks to patented elastic bedding
We have developed a construction that does not require the motor and grinding attachment to be screwed directly to the housing of the flour mills. This elastic bedding is used in multiple hawos models and noticeably reduces grinding noises.
Even the smallest hawos mill delivers top performance. We build powerful motors with an output of at least 360 watts. You can compare the mill types in this performance class on the last pages.
The strong flaunt their colours!
The larger hawos models grind using 600-watt industrial motors making them ideal for large families and cooking courses. As the largest hawos flour mill, Pegasus delivers even more power (2 levels of motorisation) and is ideal for use in natural food stores, large kitchens, small bakeries etc.
Protection built in
The high-quality protective switches found in hawos flour mills showcase that for us quality comes down to the finest of details. While visually it is an On/Off switch, it also serves as an intelligent electric circuit breaker that switches the mill off should the stones get blocked for approximately 20 seconds, thereby protecting your motor and stones.
On this page we keep you informed about our new building.
Background and construction planning Our new head office with office space, repair facilities, warehouse and underground parking is being built in the Massenheimer Weg in Bad Homburg, only a few hundred meters away from our current location. The planning for the new corporate headquarters has been going on for several years now.After many appointments with the authorities, architects and the general contractor, the third draft was finally approved!
In May 2015, the excavator finally kicked off, but not without encountering some surprises!Before the excavator could start its work on 2,100 square meters of area, a ground survey had to be prepared. These investigations revealed that archaeological findings were suspected. Construction freeze! An archeological team came on site with rakes and brushes and dug in the scorching summer heat.They found historic pieces of pottery from the time of the Romans, which was to be expected by the proximity to the Limes, as well as earth discolourations, which pointed to a settlement during the Celtics (up to 500 BC).
4. September 2015
The excavations are over! To celebrate, the newspaper ‘Taunus Zeitung’ (part of Frankfurter Neue Presse) has published a story on the history of our construction project so far.
The excavation is dredged. Pictured: Architect M. Raufenbarth, builder Ralf Pigge with wife Jutta and sons Sebastian, Johannes, Thomas and grandchild Taylor.
The building will be thiiiiiis big!Currently, it is still being investigated whether the floor can be compacted with posts or whether a thicker floor slab has to placed in order to provide the necessary load capacity. Due to this and results of the archaeological findings, the statisticians have to start all over again.
Finally it can continue! The foundation is dredged.
December 2015: The first snow. Winter is coming!
The foundations for a stable construction are laid and the insulation is ready. Now the concrete just needs to dry.
February 2016: Finally it Continues.230 tonnes of steel are processed.
April 2016: The first walls are put up for the basement and garage. Today the weather is not playing nice as it is raining.
The basement walls are standing. Now we can finally visualise the true dimensions of our new building.
and in the middle of it all: the freight elevator!
April 13, 2016. The prefabricated walls are filled with concrete through the “Crab-Arms”.
April 19, 2016 The support posts will hold the basement ceiling.
June 30, 2016 Preparations for the basement ceiling are complete. Now the ceiling can come.
08. July 2016 The basement ceiling is being critically appraised by the specialists.
August 2017: The windows are fitted and the outer insulation is in progress. Delay caused by the storm on 1 August.The hail had destroyed 8 of the 36 automatically opening fire-safety windows on the roof!
As of August 2017: The first interior wall for the offices is installed.The pink color signifies the fire resistance code F 90.
Do you want to start consuming wholefoods? Have you recognized
the essential value of guaranteed freshness? Then milling your own flour is one
of the first important steps you should take. With your hawos flour mill, you can
mill grain in the comfort of your own home and process it right away.
Quality and
Durability
hawos offers you the right mill for your needs. Choosing the right model depends on the amount you want to process and your own basic preference: Our manually operated Rotate requires no power and produce little noise when in use. The electric mills are more convenient and available in numerous configurations, sizes, shapes and colors. The tables on the last few pages provide you with information on the differences between the models to help you make your purchase decision. We don’t compromise when it comes to our technical standards. We only manufacture in Germany and Austria and offer a 10-year warranty on our household flour mills and a 2-year warranty on mills used commercially
We particularly emphasize the following:
• Long life-cycle
• Timeless design
• Proven, robust materials
• Materials from sustainable agriculture
• proven motor engineering
• Quiet – despite high output
• Simple, easy-to-understand engineering
• designed for ease of use, cleaning and maintenance
Grain has been a staple of the human diet for thousands of years. Wonderfully simple and imaginative dishes created from buckwheat, spelt, barley, oats, millet, corn, rice, rye and wheat continue to captivate us today.
Cereal grain contains almost all nutrients and building blocks that are essential to our bodies. It is rich in vitamins, minerals, proteins, unsaturated fatty acids and fibers.
Commercially available white flour is processed to ensure a long shelf life – at the expense of the kernel’s vital ingredient – ents. It only contains a tasteless, odorless extract from the grain known as endosperm.
Though whole meal flour contains all parts of the kernel, vitamins, vital nutrients and flavor’s deteriorate shortly after milling. After a few days, a grated apple or harvested lettuce is no longer suitable for consumption, yet we cannot visually see the same process with grains.
Our suggestion: Take a variety of grains home with you and mill them yourself! You can mill your own flour as needed and process it right away. Our hawos mills are designed to provide you with an excellent result – every time.
Once you smell the freshly milled flour and taste the power of its kernel in your culinary creations, you’ll know what we mean.
