Home milling

LV
Hi all. Has anyone ever used a SAMAP hand grain mill? If so, what kind of flour does it produce - specifically, how fine? I've been interested in trying home milling for a while now and recently bought a cheap steel burr mill just as an experiment. However even on the finest setting the flour is still pretty coarse, too coarse for most breads (it produces a very dark and heavy loaf, something like the 'Grant loaves' I remember my mother making in the 70s). I'm still keen on the idea of hand milling and am getting ready to do what I should have done in the first place and spend a bit more on a better mill. I like the look of the SAMAP, the model has been around for years and looks well-made, but I haven't been able to find any detailed reviews of it online. So this is just in the forlorn hope that someone on here has experience of this brand...? Thanks!
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General Baking
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LeadDog's picture
LeadDog 2009 March 11

No I don't have a SAMAP hand Mill.  I did see a picture of the SAMAP hand mill and my thoughts are that it will take a long time to grind any amount of grain in it for bread flour.  Have you seen my blog on my pedal powered grain mill?  http://sourdough.com/blog/leaddog/pedal-powered-grain-mill  The flour I get out of it is very nice.  I started with a steel burr mill and the results were like yours.  Seems to me that the stone mills make a much better flour.
LV 2009 March 11
Thanks LeadDog. That bike powered mill is really something! Great idea. I think you're right about the time issue - the SAMAP is French-made and the only detailed specs I can find are on the company's site, in French. Well my French is more than a little rusty, but as far as I can make out they claim 30mins for 1kg of 'farine extra fine'. I do agree that stone rather than burr is likely to give the best results. It's certainly useful to hear it from someone with experience of both. I suspect I will go for the SAMAP as it does seem like the best quality stone mill for the price, and you don't often see them second hand which has to mean something, given that this model's been around for decades (it gets a mention in Elizabeth David's English Bread And Yeast of 1977).Thanks again
LeadDog's picture
LeadDog 2009 March 11
The one concern I had just by looking at the mill is how is the base held in place when you use the mill?  When you turn the handle the base is going to want to rotate unless it is secured somehow.  From my own personal experience my mill really had to be made very secure just so I could use it.  I have found the claims of the manual mills as to how much flour they can make in a given amount of time to be over estimates.  The last batch of flour I made with my mill was 850 grams in 20 minutes.  I figure that I'm getting really close to my maximum output rate with that run. This is about three times faster than what I can do if I cranked the mill by hand.
LV 2009 March 12

I thought the same, but according the the manufacturer's spec it does come with clamps to secure it to a bench. Most online retailers don't seem to illustrate this but I did find one image showing the clamps in place (http://www.goldenfields.co.nz/hand_mill.php if you're interested). Looks like maybe there's some kind of slot or hook out of sight underneath for the clamps to attach, though admittedly it doesn't give that good a view.

Yes, undoubtedly manufacturers' speed claims need to be taken with a pinch of salt and it's going to be hard work. I like my exercise but within reason! However while this mill isn't cheap, it is as far as I know substantially cheaper than most electric stone mills which would be the other option for a decent quality of flour. All stuff to think about anyway.

LeadDog's picture
LeadDog 2009 March 12
Glad to see that mill has clamps.  Did you look up the brand of my mill?  It is a hand mill that I converted to pedal power.  I'm not sure how it compares pricewise but it is cheaper than the electric stone mills.
LV 2009 March 12
The Schnitzer, right? Yes there are a couple of UK outlets that carry it. It is a price band up from the Samap (£250 as opposed to £150) but as you say there is the option to pedal power it. As it happens I do ride a bike, and my dad has an old arc welder, so you never know I may be asking for design tips some time!So you do get a good fine flour from it? 
LeadDog's picture
LeadDog 2009 March 12
Yes very nice and fluffy.  I did a test on the weight of some Spelt that I ground into flour.  A cup of Spelt weighed 97 grams and with normal store flour a cup weighs 150 grams.  Just from the feeling of Wheat flour I'm making I would say it is very similar to the Spelt.  I'm currently using 10% more water in my bread formula because the flour really sucks up the water.  I'm really impressed with the flour and the bread that it makes.
LV 2009 March 13
Thanks LeadDog for all your input. Very useful. I am still weighing it all up. If I do end up getting the SAMAP, I will post some thoughts on here in case it helps anyone else.All the best.
oli 2009 April 10

Dear LV,

I'm looking into buying the SAMAP hand mill. Did you ever end up getting one?
If yes, how do you like it? Is the flour nice and fine?
How long does it take to get a cup of flour?
I'm wanting to grind organic rice to make organic white rice flour, I can't find it anywhere.
I'm not sure if I should get a hand mill or splurge for electric one to save time, but I don't bake/cook that often.

Cheers,
Oli

LV 2009 April 10

Hi, yes I did. I would say the mill has its pros and its cons. It is capable of making very fine flour (quite a lot finer than store-bought wholewheat flour); however, the problem is that the finer the flour, the more work it is to grind it. I haven't timed it exactly but I would estimate that it takes at least 20-30 minutes to grind enough fine flour for a small to medium loaf - say 500-600 grams - and that is 20-30 minutes of quite hard work. I am quite fit and active, but I find it quite hard going. I feel like I have had a good workout at the end of it, put it like that. That may or may not be a problem for you of course but it is something to be aware of.
I haven't tried milling rice in it, only wheat and rye. It seems to go through rye more easily than wheat, if that is any help.
As far as the mill itself goes, it is well made and attractive looking and appears to be built to last, and it produces good flour. My sole reservation about it is the hard labour. If you don't bake all that often and are prepared for the physical effort I would definitely recommend it, but as I bake bread at least a couple of times a week I may well end up upgrading to an electric model in time as bread from fresh-milled flour is wonderful. Or, if you are technically and/or athletically minded you could do as LeadDog did (see posts above) and investigate pedal power. The output certainly sounds greater with that setup than with the SAMAP, but it is a further investement in space and time...

Hope this helps!

vangoghbread 2020 November 25

Hi LV, 

 

It's been a while, and I'm wondering what's been your experience with the SAMAP after this post? Did you end up buying a electric mill? One thing I'm concerned about is the heat of electric mills. 

 

The manual mill from SAMAP does look very good.

Cherry 2009 August 9
Sorry just saw your post. Yes I have used mine for 2 years and it has been great. The finest setting creates a good fine flour with spelt, wheat etc, but what is the best is that you can grind maize, buckwheat and know that there is no oxidation or bitterness. This is very obvious when I now by wholemeal flour. It tastes bitter.I actually am thinking of selling mine as I have moved into a tiny inner city place. :(
d3mill 2012 January 4

Hi all,

A friend suggested I try your site---I feel like I have struck gold. I had almost given up. I was given a SAMAP hand mill

after someone gave up trying to make it work. Sadly, there was no instruction manual, I don't know if i am missing parts, or just not doing something right. I don't know its model number, but I am guessing it is an early model, given the labelling on the box. 

If someone has a manual I would be greatful for a copy, if that can be sent on- line, brilliant. If not, I would happily send a stamped self-adressed envelop- I enjoy the snail.

I am in Melbourne Australia still using Window 98---why not I say--it isn't broken yet.

The  idea of grinding my own  locally grown wheat and making my own bread, gives me a certain satisfaction

that can't ever be bought. And that is the way i like it.

 

I will keep my fingers crossed.

 

best wishes all

Dianne

 

 

d3mill 2012 January 10

 

Thanks everyone, especially Farinam, for finding me the printed instructions Re: the SAMAP Hand-mill .

I also appreciate that you took the time and energy to find me that video Hoecake

but this machine is too old to play it.

I have ground my first flour. It is very fine and it takes about ten rotations

to produce a level desert spoon.

Apparently, I am missing a washer,so emailed  Brad, at Salt-of- the-earth, who got back to me quickly and provided the info.I needed. No drama.

One other benefit of hand-milling:upper-arm and belly toning!
 

I made my first loaf using some of my home grown flour and shared it with my fellow gardeners
 

at Northcote community gardens, which is where I acquired the mill--you could say it has gone full circle.

Got to love that!

best to all 

Dianne  


 


 

Addie 2012 August 4

Hi LV and others,

I am keen on one of these SAMAP mills also, I think I could do with the exercise ;-).  I am in New Zealand but I am wondering whether it might be cheaper for me to buy one overseas and have it shipped here, only problem is I can't seem to find many places online to buy them.  If anyone knows any websites where I can buy one of these could let me know I would really appreciate it.ThanksAddie
michael Jj 2019 September 21

Ok, this post has been dormant for a long time.  I get that but perhaps there is still interest out there.

I'm wanting a set of stones for a Samap F50 mill.  Any ideas about where to get these?

Thanks

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