Dyk Mühle

Technology comparison
conventional roller-milling - patented special milling system
(DFM - Dyk Flour Milling)

Conventional roller-milling

Milling:
Grain is crushed by fluted roller-mills through squeeze and shearing
power. This kind of crushing takes place on so-called roller-mills, whereby
the milling of the grain is done by two parallel running rollers, which are
arranged adjustable to each other and which have a fluted surface. To
reach the desired fine flour quality, 20 - 25 steps (=roller-mills and
plansifter sections!) are needed with this kind of system, whereby each
step consists of crushing and sifting.

Patented special milling system (DFM - Dyk Flour Milling)

Grain cleaning:
Gentle wet-scouring
When cleaning wheat and rye the valuable germ buds (with their high
content of vitamins and trace elements) remain and are stabilised
in the flour through the patented CMS-process!

Milling:
The CMS milling-system uses a combination of roller-milling and impact
grinding. The first crushing step, as in conventional systems, takes place
on fluted rollers (just 1 roller-mill). Whereas in the connected sieving on
the plansifter, the milling product is sorted out into coarse bran, semolina
and flour. The further milling takes place in 2 patented steps only on
desintegrators (double effective pin-mills). They disintegrate the milling
product through impact (whereby a max. milling-product warming of only 28
degree Celsius follows). The free impact leaves the elastic elements
(= coarse bran particles) complete, but friable/inflexible elements
(= semolina) of the endosperm-parts of the grain corn are milled to
flour in one operation only.

This CMS-method guarantees that only the optimum of each crushing-
procedure is applied!

Scientific tests carried out by the Federal Centre for Cereal Research,
Prof. Seibl, in Detmold, Germany, prove the superior quality of the flour
produced with the CMS-method.

Advantages:
Keeping the vitamins and vital substances! Only after 6 months a noticeable
decomposition sets in and even after 9 months only about 50 % of the
vitamins are affected.

The starch exposure degree can be regulated!

Potential larvae or eggs of varmints (if accidentally present in the grain)
are 100% destroyed by the special milling system.