14 Feb
Whole Grain

Baking with freshly ground whole grain flour

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.

  1. 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. 
  2. With Hawos Flour mill you have the flexibility of adjusting the coarseness of the flour.
  3. 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.
  4. Wholesome nutrients in the freshly milled flour help in the proliferation of yeast, which make the fermentation faster.
  5. Freshly stone ground flour absorbs considerably more amount of water, which undoubtedly leads to addition its nutrition value.
  1. 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”.

“Eat Fresh, Live Longer”

08 Jan
Flour Mill Blog

Hawos Flour Mill- domestic atta chakki |domestic flour mill

Designer mill with corners and curves

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.

16 Oct
Hawos Mill Heritage

WHY YOU MIGHT WANT TO RETHINK A GRAIN-FREE OR GLUTEN-FREE DIET

FIRST THINGS FIRST: WHAT IS GLUTEN?

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.

14 Oct
Hawos Mill Heritage

The motor heart of domestic flour mill

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.

Small but powerful electric flour mill

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.

28 Sep
Whole Grain

Soul in the whole

Dear reader,

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.

26 Sep
Whole Grain

WHOLE GRAIN BRAIN

The modern day hectic lifestyle, spurs each one of us to chase bigger dreams and higher goals. It is prudent to take a step back to re-calibrate where we stand and what small changes can be brought about in our daily life style to enhance our life quality.

Someone has correctly pointed out that “more important than years in our life, is life in our years”. There are many small changes that one can bring about and one such change is consciously choosing to make whole grains part of our daily diet.

Almost everyone knows that eating natural and healthy is the right thing to do, however when it comes to picking the food from the shelf, it’s the subconscious mind that comes into play or the last happening ad seen that sweeps away our power to make logical decisions. Awareness is the first step towards making the right choices and taking informed decisions.

So what is a whole grain?

All grains in their natural form have three parts- BRAN, GERM and ENDOSPERM and they occur in a certain proportion naturally. When all three parts of the grain are available in the same proportion in the grain as it was growing in the field it is called a whole grain. Needless to say it is in its most natural form readily available for consumption.

What is a refined grain?

Refined grain is the term used to refer to grains that are not whole, i.e. one or more of the 3 key parts is missing (Bran, Germ and Endosperm). This not only reduces the nutrient contents of the food that we eat but also leads to disastrous and widespread nutrition deficiency diseases like Pellagra and Beriberi. So came an influx of products which are fortified/ enriched with nutrients, however only a few do get added and that to in proportions that are different from the original proportion present in the grains naturally.

To place in short a refined grain is a mere shadow of the original grain form. As much as ¼ of the proteins and anywhere from ½ to 2/3rd or more of the score of nutrients are lost due to the refining process. This not only leads to poor nutrient availability in the food we eat, but also leads to a deficiencies diseases.

The chart below compares whole wheat flour to refined wheat flour and enriched wheat flour. You can see the vast difference in essential nutrients.

The natural and best way to address this is to consciously look for the words “WHOLE GRAIN” in the products that we buy, be it in the form of wheat flour that we buy or ready to eat food that we purchase.

The best alternative is to mill your own grains at home. This not only ensures that we are absolutely in know of what we eat, but also provides us the flexibility of deciding what type and proportion of blended flour we get to choose from. Obviously there is nothing like a freshly grounded flour at home that keeps our food naturally nutritive but also enhances the taste of our breads and bakery.

A smart and trendy way to do this is to mill your whole grains fresh through hAWos mills. This top mill brand from Germany, besides a legacy to great technology also  packed with smart modern looks, is light weight, and super easy to operate, providing you the option to make a smarter conscious choice of a healthier lifestyle. 

Enjoy your fresh whole grain everyday…