Milling in the 21st Century
(Australia) Pty Ltd is a Brisbane based company,
which holds the license to manufacture and market the latest in
food milling technology. The Alligrator Milling System is
possibly the greatest niche food milling technology in the world
comparable milling systems offer the advantages of the Alligrator
and in such a user friendly package. The Alligrator will
not replace mainstream food processing equipment, but will revolutionise
the niche markets of high-quality foods and organic food processing.
milling system offers a quantum leap forward for the food processing
industry with low temperature milling, simple operation, ease of
cleaning and a small footprint of the equipment.
1993, Arthur Coert was involved with BHP Australia Coal in
developing a lightweight material from coal waste using high temperature
processing. During these trials, the need for a cost effective means
of size reduction led to the development of this unique (Alligrator)
initial equipment was simple, very efficient and mobile, but significantly
the mill and milled products remained cool (on average 4 to 8°C
above ambient). This is unique in milling technology and led to
the realisation that its benefits in food processing would be substantial.
1994 a small stainless steel mill was built for further testing.
A food grade, air-conditioned, cool processing room was established
and this new technology was tested in the Food Industry with great
results. It was found that this mill generated very little heat
in the milled product or the mill itself, as is the case with nearly
all other mills to date.
wide range of products were milled for clients with outstanding
the first time materials like raw sugar, flaxseed, echinacea, dried
kangaroo meat, soya beans, wheat and other grains, chick peas, kava
and many more products could be processed through the same mill,
producing a fine powder in one pass. This mill is still operational
today, and is used for contract milling to various clients.
milling system produces a wholemeal flour from wheat containing
all the vitamins and nutrients as well as minerals found in the
wheat, without losing large percentages caused by heat generation
during processing. The benefit of "Oxygen
Free Milling" opportunities due to the small footprint
and physical size of this equipment, has a major bearing on the
shelf life of the products, and allows a real wholemeal flour to
be shipped around the globe and arrive to the consumer without being
rancid and toxic.
process of cool milling using the Alligrator Mill System
retains most of all nutrients, endosperm, essential oils found present
in the original wheat kernel. Unlike most current technology used
in flour/wheat milling/processing which cause large percentage losses
of the following nutrients. (Adapted from Schroeder, HA; American
Journal of Clinical Nutrition. 24;562 1971)
Loss in white flour
over a hundred years grains have been highly processed. The consequence
has not only been lowered vitality of the people eating these foods,
but also disintegration of physical health. The whole world has
been made a more unstable place as even larger numbers of people
eat processed foods. Lack
of essential oils can result in changes in the skin, dehydration,
degeneration of reproductive cells, deterioration of the kidney,
high cholesterol and rapid blood clotting time.
of the arteries leading to heart disease is another major problem
from the lack of these oils. One
of the oil fractions which has been identified in wheat germ oil at levels of about 100ppms
is called Octocosanol, this substance
is refined out during processing, and cannot be added back in.
is an oily substance which appears to have energy releasing effects,
perhaps acting as an agent which speeds up energy producing activity
at the level of the individual cells. (Seyferth
D., and Spohn RJ.,"Organomercural
Carbonylation; The use of Dicoblat
Octocarbonyl as a Stoichiometric
and as a Catalytic Reagent" Trans New York Academy of Science 33/6
energy release effects of wheat germ oil seem to operate apart from
its rather high content of Vitamin E.
Acid seems to be a most important essential fatty acid, without
it the health of the skin deteriorates rapidly, and the growth of
the young is hindered. With
bran making up about 14.5% of the wheat kernel, and the germ about
2.5%, millers expect to get a maximum yield return of between 70-74%
of flour from the total wheat input, the
rest is sold to feed the animals. This cool milling process returns
100% product from the total wheat input, and the added bonus of
including the goodness from the wheat for human consumption where
it will help reduce some of the problems associated with processed
foods of today.
wheat or grains are milled with this opportune cool milling process,
there is no extraction or separation of any part of the kernel,
and all of the goodness is retained in the product.
make up of a wheat kernel is as follows.
is about 83% of the entire kernel, and is the source of white
is about 14.5% of the kernel.
is about 2.5% of the kernel which is the embryo or sprouting section
of the seed, usually separated because it contains essential oils
which limits the keeping quality of the flour.
is the combination of oxygen from the air with unsaturated fats
in the oils and the subsequent variety of products which occur as
a result of this combination. Oil becomes rancid much more rapidly
when exposed to heat and light.
destroys the flavour and odor of oils and the food in which they
are found. Rancid oils actually inhibit the digestive secretions
of the pancreas. Rancid oils have been shown to be harmful to laboratory
animals, and in some cases causing death.
Lack of essential oils was a rather unlikely deficiency for thousands
of years as people ate the whole grains.
only people in history to consume a diet likely to be chronically
low in essential oils, were the Romans at the height of their empire.
They developed technology for refining their grain.
existing processes, the Alligrator milling temperatures remain low
and are generally around 4-8 degrees above ambient. By using the
ultimate 'cool milling' process, the food remains alive and by milling
the whole product it also remains intact. Retaining natural goodness
is simple for Alligrator, the Cool Mill.