[Sca-cooks] ground powder sugar

Deborah Hammons mistressaldyth at gmail.com
Thu Jan 26 09:04:51 PST 2012

I based that on experience, and an assumption.  I have both the blade
grinders and the stone ones.  For sugar, spices, and grain.  In one of my
grain mill books (and I am going to look it up tomorrow) there is a chapter
devoted to grain and how it is processed differently for bread and beer.
 Ground for bread, cut for beer.

My stainless steel grinder (which I use for the sugar) does get coated
easily when I am grinding down.  I like to use beet sugar, and maybe that
is where the coating comes from.  It isn't always a white product like cane
sugar.  And the odor too.  I have to take it apart and put it in the
dishwashera between powderings.  :-))

The stones on the other hand retain the oil from the grain, and the spices
so I have to dedicate a couple of them to the oily spices and grains.  Not
so much the oats and barley.  But spelt, flax, whole wheat...yes.  I am in
the process of getting another one for grain that will be for the really
gluten free grains to prevent contamination.  I don't grind tons of flour
like some people, but it is nice for a loaf once in a while.


On Wed, Jan 25, 2012 at 5:46 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

> On 01/25/2012 06:56 PM, Deborah Hammons wrote:
>> Something else to consider.  Usually the blender o matic is a concoction
>> of
>> metal blades, not stones for grinding.  Heating sugar changes the taste,
>> whether or not there are any anti caking agents in the commercial stuff.
>>  Just as heating flour changes the taste, and properties.  Has anyone
>> tried
>> a stone bur grinder to reduce beet sugar?
>> Aldyth
> Is this heating-of-the-blades thing based on some quantifiable data, or
> some assumptions? For example, steel blades are tempered to hold an edge
> (assuming they are actual blades); stone has not. A blender's motor can get
> warm, sure, but so can a stone mortar and pestle, just from friction, and
> you're probably leaving your sugar in that warming mortar for longer than
> one would an electric device...
> Just wondering where the differential line really lies...
> Adamantius
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