Schmidt Flour Inc.
Whole Grain Flour Milling Made Easy and Affordable
The Challenge
To develop a more cost-effective and versatile method of milling
they will deliver the full nutritional value of whole grains in
a superior quality flour product.
The Response.
Researchers in Canada's agricultural heartland have developed a
unique, one-step flour milling process that is fast and
efficient ... easy to operate and maintain.... and versatile
enough to deliver the full nutritional value of any dry grain,
legume or seed.
The Evolution of Milling
1. The Stone Age
Traditional stone milling methods are effective in producing
small quantities of nutritious and taste whole grain flour.
A slow, low-temperature grinding process creates the desired
shape and size of flour granule.
However, stone milling is ineffective for larger volume
operations. It requires high energy consumption over extended
periods. And there is some quality loss, too. Most stone mills
include three breaking and sifting sequences, resulting in a
loss of up to 25% of nutritional components like bran and wheat
germ.
2. Rolling Right Along
Conventional roller mills are much more efficient for larger
scale production, by the also require a much larger space and
more skilled manpower to maintain operations. Efficiency gains
are also offset by a significant loss of flavour and natural
occurring nutrients. (Of the 45 minerals and vitamins occurring
naturally in wheat, most are removed or destroyed in this
process.)
When processing wheat, multiple breaking and sifting procedures
remove the bran and wheat germ and separate the remaining
particles into different grades. Bleaching follows to whiten
the flour, conditioning improves the grade and quality, and an
enriching process adds three artificial vitamins and minerals.
Using conventional roller mill technology, 100 pounds of wheat
produces about 72 pounds of white flour. To make whole wheat
flour, about 75 percent of the original bran is mixed back in,
but wheat germ is rarely replaced.
3. A Major Step Forward
The Schmidt Mill overcomes the disadvantages of both its stone
and roller milling predecessors.
Compact, Fast and Effective
The whole grain enters a durable, compact machine where it is
instantly reduced and screened to create a wonderful flour that
retains 100% of the grain's original nutrients.
Designed With Growth in Mind.
Schmidt Mills are available in a variety of sizes. One unit is
ideal for many milling operations and additional units can be
added in series to accommodate large milling.
Flexible And Adaptable
Reducing power consumption and adapting to different power
sources, Schmidt Mills can be used almost anywhere.
Cost Efficient Operation
Schmidt Mills require much less space that other milling systems
and thereby reduce building costs. They are also easier to
operate... with reduced overtime.
Low Maintenance
Schmidt Mills have very few moving parts, and the few parts
that can wear out are easily accessible. Repairs and
replacements can be made by anyone with basic mechanical skills.
Versatility
With Schmidt Mills, a variety of grains, legume and seeds can
be milled into flour with no waste and no pretreatment required.
Coarse or fine grades can be produced... And no changes or
adaptations are needed, regardless of the type of grain being
milled.
FLOUR PERFECTION WITH ADDED SPICE
With Schmidt Mills you retain all the nutritional goodness of
the whole grain in a flour that has superior cooking and baking
qualities. And the very same mill can also be used to process
spices, seasoning and who know what else.
Wheat flour - all purpose whole wheat for bread, rolls, cakes,
cookies, pies, donuts, muffins, noodles and more.
Rye flour - excellent for all purpose and rye crisp breads.
Triticale flour - fine for noodles, puddings, cookies, cakes,
biscuits, crackers and pie crusts... great of wheat restricted
diets.
Buckwheat flour - for pancakes and waffles.
Oat flour - for tasty scones and biscuits.
Corn flour/cornmeal - a basic food in many countries...
delicious in its ` `whole` ` state.
Soybean flour - no need to de-fat and dry... full-fat soy flour
is excellent for noodles and tofu, as a protein filler, and as
a substitute for eggs and milk in some types of baking.
Barley/Millet/Sorghum - can be milled with ease
Beans, Peas, Lentils, Garbanzos - flour form these sources is
added to other flours to add nutrients and fibre to baked goods.
Spices - a wide variety of spices and seasonings can be reduced
to package-ready perfection.
Company Details
Number of Employees:
3
Company Information
Arnold Schmidt
Title:
Manager
Area of Responsibility:
Management Executive
Telephone:
(306) 666-4800
Fax:
(306) 666-4838
Email:
Click Here
Products
Milling Machines, Flour Mill
Fruit/Veg/Flower Prep/Packaging Mach, Agr New
V-model Flour Mills
Designed for today and tomorrow. Reducing capital, operating and
maintenance costs... satisfying the most demanding milling
challenges...and delivering superior quality products, Schmidt
V-Model Mills are helping to meet the challenges facing today's
large-scale mill operators-and tomorrow's
Schmidt V-Model Flour Mills
Whole or debranned grain enters a durable and compact machine
where it is efficiently reduced to the desired coarseness
level(s) and expelled through a state of the art vacuum system.
This process assures both maximum volume and improved
consistency, while delivering superior nutritional value.
Versatile and Flexible
With Schmidt V-Model Mills, a tremendous variety of grains,
legumes and seeds can be milled into flour with no waste and no
pretreatment required.
* You can process wheat, rye, triticale, rice, buckwheat, oats,
corn and soybeans, as well as cornmeal, barley/millet/sorghum,
beans, peas, lentils, garbanzos and a wide variety of spices that
other machines cannot touch.
* Mill whatever you need, from very coarse to super fine grades
and everything in between...from whole rain or fine white flours
to products like bran, cream of wheat and semolina. No changes
or adaptations are needed, regardless of the type of grain being
milled.
* Full temperature control lets you mill at high or low
temperature as desired with a simple adjustment.
* Schmidt V-Model Mills can be adjusted to function like either
stone or roller processes, without the use of rollers.
* Sifters can be incorporated as desired to achieve the most
subtle distinctions in fine flour products.
Cost Efficient
Low Maintenance
Compact Schmidt V-Model Mills require much less space than other
milling systems and thereby reduce building costs. They are also
much simpler and easier to operate...with reduced downtime.
* These mills run cooler than any other mill on the market. A
self-cooling, variable vacuum system efficiently collects product
at the desired stage or coarseness.
* Schmidt Mills have very few moving parts, and the few parts
that can wear out are easily accessible. Maintenance can be
handled by anyone with basic mechanical skills.
Output capacity depends on what you are milling and the degree of
coarseness desired.
Model V-60
Capacity1,500 - 2,200 lb./hr - 682 - 1,000 kg./hr
Motor 60 hp
Model V-100
Capacity2,700 - 4,000 lb./hr - 1,227 - 1,818 kg./hr
Motor100 hp
All Mills & Debranners can be used with Various Power Sources
like Diesel, Gas, Electricity etc.
D-model Debranners
Schmidt D-Model Debranners
Designed for today and tomorrow. Reducing capital, operating and
maintenance costs... satisfying the most demanding milling
challenges...and delivering superior quality products, Schmidt
D-Model Debranners are helping to meet the challenges facing
today's large-scale mill operators-and tomorrow's
Schmidt D-Model Debranners
Today's most advanced processing method is to remove the outside
bran first, before milling the inside grain. Schmidt D-Model
Debranners are ideal for this purpose effectively removing the
outside covers of bran, while leaving the transparent inner layer
which contains most vitamins and minerals lost in conventional
milling. With this system of debranning, you don't have to
moisten the grain either, which means less chance of
contamination.
* While capable of debranning all grains, these machines will
even pearl barley.
* The grain is kept cool throughout the process, delivering
maximum nutritional value.
* The initial cost is low compared to other commercial systems,
the space requirements are less, and operating and maintenance
costs are both very low.
Model D - 60
Capacity1,500 - 2,200 lb./hr - 682 - 1000 kg./hr
Motor60 hp
Model D - 100
Capacity2,700 - 4,000 lb./hr - 1,227 - 1,818 kg./hr
Motor100 hp
All Mills & Debranners Listed above can be used with various
Power Sources like Diesel, Gas, Electricity etc.
Services