BTD15 TAŞ DEVRİ™ Mini Stone Flour Mill
15cm Başay Desa Abrasive Mill Stone flour mill (Taş Değirmen). 0.75 kW 220V.
Rediscover the unique taste and nutritional values of forgotten flours with our Mill Stones.
Mill Stones carry the values of the past to the present.
Mill Stone is the ideal machine for whole wheat flour.
Turns Corn, Rye, Oats, Barley, Teff, Quinoa, Chickpeas etc ... into flour in one go.
By Başay Desa R&D, millstones were created with the ideal MgO Abrasive mixture with a 30-year formula.
The machine has a chrome wall, which increases its life.
There is a crane system to lift the stones.
It has two outlets, with classic bag or fan connection.
There is a set of Başay Desa 150 mm millstones.
Size Height 150cm x Width 100 cm x Depth 70cm
Power Required 0,75kw/hour 220V
Weight 30kg
Average Capacity: 10 kg/hour wheat processing
Organic, Traditional and Unusual
Başay Stone Age mills add all the characteristics of organic grains, special grains and antique / ancestral grains to flour.
In this type of milling system, it preserves the high nutritional and vitamin-valued organic compounds found in the germ / germ / seed core of the grain and adds it to the flour without any change, and from there to your table.
Grain is simply ground between two stones.
In Başay Stone Age mill, its grains are grinded by two hard stones. The lower one of these stones is fixed and the upper stone is rotating. Stones are manufactured by mixing emery stone with natural methods, adhering to the Başay Desa formula.
Our stones are resistant to friction in normal use.
Natural and Organic process offers Başay Stone Age mill.
Flour milled with Başay Stone Age mills has a specific smell. This special fragrance is felt in all bakeries (bread, biscuit or traditional bakery products).
In today's chaotic and stressful world, these flours provide the necessary healthy diet and nutrition for mental and physical fitness.
It adds value to grinding calmly.
Grinding is done slowly in Başay Stone Age mill. It decreases the warming.
The higher the heat generation, the more likely it is to burn the flour. High temperature protein (hence gluten) is damaged, which causes problems in doughing.
This is the main reason why flour milled slowly in Başay Stone Age mills was of high quality and value.
