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.