The Milling Process

Using the clutch rope, gently raise the runner stone until the stone is turning free, then release the clutch rope very slowly to allow the runner stone to commence milling. ( The horned nut is generally raised 4 complete turns after a session of grinding to allow air to flow between the stones )

1. Allow an amount of meal through the stones as cleaning waste and discard it before collecting meal for bagging.
2. The stone gap (or nip) will then need adjusting with the “horned nut” to obtain the fineness and quality of the meal required.
3. Feel the meal occasionally as it descends the spout and make adjustments to the nip as required. This is a balance between the fineness of the flour and the ability of the mill to turn.

When Milling is complete.

1. When milling is complete, the miller must ensure that the stones do not continue to revolve after the grain shoe is empty.
2. Disengage the stone nut.
3. All unused grain must be recovered from the hopper and shoe and placed in a sack for storage in a bin.
4. The spout must be brushed out and left in a clean condition, the sweepings being discarded as waste.
5. The runner stone must be lifted with 4 complete turns of the horned nut to allow air to circulate between the stones.
6. Cover the hopper and eye of the stone with the cloth.