An hour packed with information, news, tips and practical demonstrations. The webinar dedicated to the BioStoneMill stone mill generated great interest among the participants. The speakers, Simone Montanari and Simona Digiuni, illustrated every component of the machine, the advantages of stone grinding and the characteristics of the final product and the flour.
Thanks to the richness and completeness of the contents of the webinar that has just ended, users have defined it as “an actual training course” linked to the world of stone grinding. The undisputed protagonist was the BioStoneMill – the innovative stone grinding machine by Paglierani. The event, led by Nicola Riboldi, a mechanical engineer at Ocrim, was requested by users to learn more in-depth details about all the potential and characteristics of this extremely versatile machine.
The project was set up in 2015 based on the synergy between Ocrim and Paglierani – a combination of know-how and innovation that brought together decades of experience in milling contexts with the most modern technologies in the field of mechatronics. Simone Montanari – a mechanical engineer at Paglierani and a member of the machine design team – talks about the creation of BioStoneMill. The market dedicated to special flour and the consumption of alternative natural food is still growing significantly in several countries around the world, particularly in America and Europe. Ocrim and Paglierani have decided to respond to this trend and also to the requests received from their customers, with an entirely Italian made machine, based on the “learn from the past, to plan for the future” concept, namely to recover the tradition of stone grinding, while integrating it with modern technologies used in industrial plants.
BioStoneMill is an extremely versatile machine: it can be integrated into large plants while also being functional for small businesses, such as agro-farms and others that have nothing in common with industrial milling. During the event, Montanari explains that the machine has a high level of automation, which is a distinctive factor when compared to other existing types, and can guarantee an extremely efficient product from a milling perspective and is highly performing in terms of sanitation, which is also thanks to the use of stainless steel. The BioStoneMill requires minimal and very simple maintenance, which can also be performed by one person, without requiring expert technicians. Its processing capacity depends on the incoming product, which varies from 250 to 500 kg/hour with the temperature of the outgoing flour below 40°C.
Then Dr. Simona Digiuni takes the floor – a biotechnologist of the Ocrim technological department – completing the webinar with a speech on the types of flour obtained with the stone grinding technique. After a necessary introduction on the differences between stone and cylinder grinding, Digiuni analyses all the aspects and processes that distinguish a stone ground product. Focusing on the effect that abrasion, crushing and stretching have on bran, endosperm and germ. Ocrim’s biotechnologist then illustrates the value of a different granulometry in terms of content and nutritional principles, while giving indications on the duration of the product and the importance of cleaning the grinding raw material to eliminate all contaminants. Lastly, Dr. Digiuni lists the cereals and legumes that can currently be milled with BioStoneMill (common and durum wheat, barley, spelt, corn, millet, kamut, coriander, rice, rye, chickpeas, etc).
For more information about BioStoneMill or questions following the event, please send an email to firstname.lastname@example.org. Our experts are always at your disposal to answer your requests. Alternatively, visit the website www.biostonemill.com.