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The modern day hectic lifestyle, spurs each one of us to chase bigger dreams and higher goals. It is prudent to take a step back to re-calibrate where we stand and what small changes can be brought about in our daily life style to enhance our life quality.
Someone has correctly pointed out that “more important than years in our life, is life in our years”. There are many small changes that one can bring about and one such change is consciously choosing to make whole grains part of our daily diet.
Almost everyone knows that eating natural and healthy is the right thing to do, however when it comes to picking the food from the shelf, it’s the subconscious mind that comes into play or the last happening ad seen that sweeps away our power to make logical decisions. Awareness is the first step towards making the right choices and taking informed decisions.
So what is a whole grain?
All grains in their natural form have three parts- BRAN, GERM and ENDOSPERM and they occur in a certain proportion naturally. When all three parts of the grain are available in the same proportion in the grain as it was growing in the field it is called a whole grain. Needless to say it is in its most natural form readily available for consumption.
What is a refined grain?
Refined grain is the term used to refer to grains that are not whole, i.e. one or more of the 3 key parts is missing (Bran, Germ and Endosperm). This not only reduces the nutrient contents of the food that we eat but also leads to disastrous and widespread nutrition deficiency diseases like Pellagra and Beriberi. So came an influx of products which are fortified/ enriched with nutrients, however only a few do get added and that to in proportions that are different from the original proportion present in the grains naturally.
To place in short a refined grain is a mere shadow of the original grain form. As much as ¼ of the proteins and anywhere from ½ to 2/3rd or more of the score of nutrients are lost due to the refining process. This not only leads to poor nutrient availability in the food we eat, but also leads to a deficiencies diseases.
The chart below compares whole wheat ﬂour to reﬁned wheat ﬂour and enriched wheat ﬂour. You can see the vast diﬀerence in essential nutrients.
The natural and best way to address this is to consciously look for the words “WHOLE GRAIN” in the products that we buy, be it in the form of wheat flour that we buy or ready to eat food that we purchase.
The best alternative is to mill your own grains at home. This not only ensures that we are absolutely in know of what we eat, but also provides us the flexibility of deciding what type and proportion of blended flour we get to choose from. Obviously there is nothing like a freshly grounded flour at home that keeps our food naturally nutritive but also enhances the taste of our breads and bakery.
A smart and trendy way to do this is to mill your whole grains fresh through hAWos mills. This top mill brand from Germany, besides a legacy to great technology also packed with smart modern looks, is light weight, and super easy to operate, providing you the option to make a smarter conscious choice of a healthier lifestyle.
Enjoy your fresh whole
Grain has been a staple of the human diet for thousands of years. Wonderfully simple and imaginative dishes created from buckwheat, spelt, barley, oats, millet, corn, rice, rye and wheat continue to captivate us today.
Cereal grain contains almost all nutrients and building blocks that are essential to our bodies. It is rich in vitamins, minerals, proteins, unsaturated fatty acids and fibers.
Commercially available white flour is processed to ensure a long shelf life – at the expense of the kernel’s vital ingredient – ents. It only contains a tasteless, odorless extract from the grain known as endosperm.
Though whole meal flour contains all parts of the kernel, vitamins, vital nutrients and flavor’s deteriorate shortly after milling. After a few days, a grated apple or harvested lettuce is no longer suitable for consumption, yet we cannot visually see the same process with grains.
Our suggestion: Take a variety of grains home with you and mill them yourself! You can mill your own flour as needed and process it right away. Our hawos mills are designed to provide you with an excellent result – every time.
Once you smell the freshly milled flour and taste the power of its kernel in your culinary creations, you’ll know what we mean.
Basic information on flour mills
Do you want to start consuming wholefoods? Have you recognized the essential value of guaranteed freshness? Then milling your own flour is one of the first important steps you should take. With your hawos flour mill, you can mill grain in the comfort of your own home and process it right away.
Quality and Durability
hawos offers you the right mill for your needs. Choosing the right model depends on the amount you want to process and your own basic preference: Our manually operated Rotate requires no power and produce little noise when in use. The electric mills are more convenient and available in numerous configurations, sizes, shapes and colors. The tables on the last few pages provide you with information on the differences between the models to help you make your purchase decision. We don’t compromise when it comes to our technical standards. We only manufacture in Germany and Austria and offer a 10-year warranty on our household flour mills and a 2-year warranty on mills used commercially
We particularly emphasize the following:
• Long life-cycle
• Timeless design
• Proven, robust materials
• Materials from sustainable agriculture
• proven motor engineering
• Quiet – despite high output
• Simple, easy-to-understand engineering
• designed for ease of use, cleaning and maintenance
In April 1953 Ludwig and Herta Bartsch (just moved from Berlin) founded the wholesaler of healthy nutrition products and supplied their customers from the living room. Soon, the range was larger and it was followed by the move to the Kaiser-Friedrich Promenade in the EC of a small house. A short time later, two garages were rented and not only the company area but also the number of employees increased steadily. In 1980, the number of mostly part-time employees was already 11.
In 1985, the company was handed over to Ralf Pigge. The customer base and product range continued to grow, which was also due to the good reputation of the service and its ability to deliver.
It came as it had to come, the place was soon no longer enough. So a new site was sought – and found: an old farm with stables and barn and a listed former rectory. Stables and barn were demolished and instead built a new company building. The old rectory was lovingly restored and office, kitchen and exhibition found their place here.
Until – you guessed it – everything was again too tight. Was it coincidence that the direct neighbor was looking for a buyer for his property for reasons of age? In the next construction phase, the neighboring building was rebuilt, expanding the storage area.
But here too it soon became clear that in the long run it will become too narrow again and another solution must be found, if possible a building, completely tailored to our needs and wishes! Important criteria were: Location Bad Homburg, good accessibility for the employees, good transport connections for suppliers, expandable storage space, ecologically up-to-date, energy-saving – and it should also look good!