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

Conventional roller-milling

Grain cleaning:
The valuable germ buds are mostly knocked off and separated for feeding purposes.

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!

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.

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.

We use cookies on our website. Some of them are essential for the operation of the site, while others help us to improve this site and the user experience (tracking cookies). You can decide for yourself whether you want to allow cookies or not. Please note that if you reject them, you may not be able to use all the functionalities of the site.