read the finding a grinder that works for masa discussion from the chowhound cookware specialty appliances food community. i explained the process of partially cooking the corn first then removing the gelatinized hull before grinding. the clerk recommended a grain mill attachment for my kitchen-aid mixer assuring me it was the perfect
the process of “grinding the groats with a traditional stone quern manually (and yes the slowness of the rotation is a must for good buckwheat flour) making and cutting the dough cooking and eating the noodles…one step after another” is essential to the experience says hling.
the new mode of milling was much faster and therefore more economical than stone milling had been. in the roller milling process the grain is ground into middlings which are then sifted by hand and reground. the extensive amounts of sifting to remove the bran and the germ required a large labor force.
grinding: abrasive wheel stone or coarse sandpaper; this process roughs out a blade removes chips or nicks or corrects improper previous sharpening. perhaps good enough for cutting bread or slicing tomatoes after you remove the burr. honing: finer steps of sharpening (or resharpening) which renders a knife sharp enough for kitchen use.
dry milling is often used to describe three different processes when talking of maize. the first process stone grinding is the oldest and is also known as whole kernel dry milling or full fat dry milling. whole kernel dry milling does not seek to fractionate the maize kernel but to grind it into uniform size particles usually flour or meal.