ripples of flour between the Astria granite millstones — Waves of flour crashing between the millstones.

Common Sense Mill 100cm – inspired by Astrié mills

Congratulations on choosing a Moulin du Bon Sens. Properly mastered and maintained, this mill should provide you with a lifetime of fine grinds, satisfaction, and exceptional flour. As mentioned in the introduction, our mills are the result of ancestral and modern thinking. We have tried to retain the best of both worlds. We therefore thank all millers of the past and present for their collective participation through the ages. From the first merry-go-rounds to water, wind, and even electric mills, tinkerers of all kinds have each contributed their own little grain of experience, which ultimately led to our design of Moulins du Bon Sens. And once again, we particularly thank the Astrié brothers, Philippe Lauzes, Yves Lemasson, and our good friend Bernard Garibal, from whom we have drawn much of our inspiration.

Our mills are designed to grind for many years as long as a few simple rules and maintenance are followed.

A brief note is therefore in order…

I. Safety! MUST BE READ!

Please read all safety, use and maintenance instructions carefully.
An emergency stop button is present on the right side of the electrical box.
Lifting the counterweight of the end-of-bagging probe also has an emergency stop effect.
Risk of injury and/or material damage due to improper handling.
The use, assembly, cleaning and maintenance of the mill must only be carried out by qualified persons who have carefully read and understood the instructions listed below.
Regular observation is necessary to check the proper functioning and wear of the mill.
Improper use or transformation, or the use of manipulated accessories or safety devices may result in material and bodily risks.
Repairs must not be carried out by unqualified persons.
Never work on mechanical parts (millstones, belts, motor, flexible screw) when the mill is running.
Before any cleaning, maintenance or start-up, check that there are no foreign objects in the mill or the sifter/bagging machine.

II. Characteristics

Total length with bagging 7m00.
Mill width 1.40m.
Hopper height 1.75m, crane 2.20m.
Weight: Mill 950kg (dormant 350kg/ rotating 270kg), sifter 150kg.
Power supply three-phase socket 16A 5 poles (3P+N+T) European standard
Motorization: Mill 2.2kw, Sifter 0.55kw, Suction 0.75kw.
Hopper capacity: 100kg
Bagging capacity: 8 bags of 85cm high x 25kg, approximately 8 hours of work.
Mill capacity: 25-30kg of wheat/hr.
Average yield: 75 to 80% depending on seeds, sieve and settings.

III. Installation

Install the mill in a dry, cool and ventilated room to avoid condensation.
Preferably choose a well-enclosed room to avoid the presence of rodents and other pests.
Allow some space around and above the mill and sifter to be comfortable during loading and maintenance.
A silo may possibly be located on the upper floor or above the mill to feed the main hopper.
Place the mill on a stable, level surface. If it is wobbly, wedge it firmly to ensure stability.
Assemble the mill following the instructions described in chapter IV.
You can then couple the sifter with the opening provided in the arch. Ensure that the spillway plate is flush with the sleeping millstone. Shim if necessary.
- Adjust the slope of the sifter using the adjustable feet to suit your screening needs. Start by adding a 3 cm slope along the length of the sifter and adjust as needed.
- Too much slope: flour comes out on the bran side.
- Not enough slope: the bran comes out poorly, the flour is more pricked and falls right at the beginning of the hopper.
Place the curved tubes and the bagging ramp. Check that they fit together correctly.
Insert the flexible screw into the tube until it is seated at the bottom of the sifter and ensure that the retaining screw is properly tightened to avoid any damage to the hopper. Then tighten the end-of-stroke bearing using the clamp at the end of the line.
Now connect the probes, the power supply to the control box, the suction and the sifter. That’s it, it’s ready…

IV. Assembly – Disassembly

We will handle the initial assembly and commissioning. We will also provide a one-day micro-course with the purchase of a new mill.
To disassemble the grinding wheel, please follow this procedure. This operation is easier with two people, but can still be done alone with a little practice.
- Unplug the capacitive probe from the electrical box.
- Remove the hopper and place it nearby; the arch will be placed on it later.
- Remove the compression truss adjustment crank.
- Then unscrew the spring-side crank, then remove the compression truss.
- Remove the center stop.
- Then remove the arch and place it on the hopper.
- You can now couple the rotating grinding wheel to the lifting gantry, making sure that the studs are fully engaged.
  - - Ensure the winch locking pawl is in the anti-reverse position before lifting the grinding wheel.
    - Reassembly is carried out in reverse order. Make sure to put the ring back in the same position according to the mark engraved on the end of the axle. Also check that the ring is clean so that the stopper seat is clear.
    - Before restarting, check that the grinding wheel is free by pulling lightly on the motor belt pulley.
    - If the grinding wheel is blocked, adjust the gap adjustment with the crank.
    - Turn it back on and adjust the wheel gap to the desired result.

V. Milling and flour

You can grind several types of seeds with your mill.
Here are some examples:
Wheat
Rye
Saracen
Corn
Other seeds are obviously possible. Small and large spelt, chickpeas, lentils, quinoa, fenugreek, etc. Some seeds are more oily, so they must be very dry and the flow rate will be reduced to avoid any clogging.

To begin, make sure your grain is clean and free of toxic seeds, stones, and pieces or filings of iron.
A grain with a moisture content of around 14 to 15% (for wheat) will ensure the best results. Any drier would tend to break and scrape the bran flakes less effectively, thus making the flour a little more sticky. Also, throughput and yield will be lower.
Load the hopper. It can hold up to 100 kg of wheat. Avoid climbing on the arch, even if it should hold the load.
Pull the wheat flow tab. The small strip at the bottom is used to « shunt » the capacitive probe if you need to run the mill while empty.
To start the mill and the sifter, it is necessary to check the position of the stop probes, the operation of the temperature probe, the thermal relays as well as that of the emergency stop.
A sensor switch and indicator light are located on top of the control box. This indicator light must be on for the grinder to operate.
The first blue switch is used to “arm” the cut-off probes.
If it does not light up (and therefore neither does the mill) it is either because one of the probes is triggered, or because the emergency stop is pressed.
Check and try again. It could also be that the main contactor in the control box is faulty. It could also be the main circuit breaker in your electrical panel. Check.
Once the indicator is on, you can start the mill and the sifter.
The capacitive probe is also equipped with an indicator light. It is lit when it is armed.
The end bagging bowl is at the end of the line. If it is lowered, it means the bowl needs to be emptied and the probe reset. This lever can also be used as an emergency stop at the end of the line.
Make sure the grinding wheel is not blocked. If so, spread the wheels apart using the crank.
Then start the mill, sifter and suction.
The wheat begins to pour out. Adjust the flow rate to your liking using the two dials.
- One wheel adjusts the slope of the bucket and the other adjusts the force of the tap.
- A third wheel on the opposite side is used to release the ‘0’ point of the bucket and take up play due to wear.
- At first it’s a bit empirical, but eventually a habit will set in. Start with a light stroke and then adjust the slope.
- Start with a low (but sufficient) flow rate, you will increase once the millstone adjustment is made.
Then adjust the spacing of the millstones using the crank.
- Use the amperage and the “noise” to help you understand the correct setting.
- It will take a little getting used to, especially since any adjustment is noticeable after only 3 to 4 minutes.
- Look carefully at the bran. If there are semolina present and the bran is not scraped well, it is necessary to tighten the millstones a little.
- If the bran is very crushed, it means you need to loosen it a little. (I tighten it a little at first, then loosen it a little until some semolina appears, then I tighten it slightly).
- A « nice » bran is very flaky, a little smooth and brown with little white stuck on it. And above all very light!
Once you are satisfied with your result, you can start increasing the flow rate.
- If semolina begins to appear, you must either reduce the flow rate a little or tighten the millstones very lightly.
Check the operation of the sifter and the flow of the flexible screw.
- The sieve should spin effortlessly and the taps should be free to tap.
- The lower screw must not be clogged and a “vault” of flour must not form.
Caution! Never put an object or your hand into the flexible screw while it is working in order to unclog it, material damage and bodily injury may result!!
Check and clean the vacuum filter daily to prevent condensation and mold inside the sifter.
Depending on the choice of sieve, the result varies, but for a standard sieve of 300 microns (approx. T85), you should be able to obtain a minimum yield of 75 to 80%.
Make sure your bags are securely held in place so that they do not tip over.
Preferably, if you only have one bag to fill, choose the last one. The flour lubricates the screw.
When the bowl is full at the end of bagging and the mill has stopped, simply empty the bowl and reset the probe on the control box to restart the mill.
Moisture content is still a big question. Depending on the moisture content of the wheat, results can vary greatly. A safe bet is 14%.
At 12% (wheat storage humidity) it works well, but the bran flakes will be significantly smaller and the flour a little more pungent. It’s up to you to decide if that’s right for you.
- A moisture tester is recommended.
- Crushing the seed under your teeth is a good guide. If it cracks, it’s too dry; the grain needs to be crushed under your teeth.
- If it’s too humid, it condenses and clogs.
- Too dry, semolina may form and the bran will be broken, forming more “small” bran that can pass through the sieve.
- A semolina and bran separation accessory is also available.

The mill can operate by itself.
A 220v indicator socket is located on the right side of the control box.
- Connect whatever you want to this socket, for example a light or a sound indicator.
- This outlet will only be powered when the mill has stopped.
- To turn it off, simply “rearm” the probes or turn off the main contactor.
A 220v auxiliary socket is available to connect other devices to your grinder.
- For example, an adjustable electric screw trough for a more regular flow.
- This socket has the particularity of turning off at the same time as the mill, opposite the indicator socket.

VI. Vacuum

Suction is an essential element for the proper functioning of the mill.
- To convey the bran to a big bag, preferably outside the mill.
- For vacuuming the sifter. This helps prevent condensation, cooling of the grinding wheel, and dust emissions.
- Cleaning the mill.
The suction is connected to an adjustable time relay.
- It is used to stop the suction for a short period of time periodically to allow time for the sifter filter to clear.
- 30 seconds/hour is the standard setting, you can change it as you like.
- To turn off the relay, simply turn the button located next to the socket.
- The settings are made inside the electrical panel on the relay directly.

VII. Maintenance and cleaning.

Maintenance and cleaning are relatively simple.
A thorough cleaning is recommended as often as possible, at least once a month. Otherwise, pests can quickly find something to eat.
- Disassemble the mill regularly to clean the arch and the millstones.
- Remove the flexible screw to empty the buildup that stagnates in corners and prevent worms. It can be removed in 5 minutes with an Allen key.
- Tap and clean the sifter filter.
- Clean the bottom of the bagging if it is floured.
- Blow out the switches in the electrical box to remove any dust or flour that might be clogging them.
Mechanical maintenance is very simple. Simply check the tension and wear of the belts and check the condition of the sealed bearings.
- Mill: lower bearing – RAE40-NPP-NR-INA upper bearing – 7208 BE-2RZP – SKF thrust ball bearing – 51206
- Bleaching machine: 2 sieve bar bearings – SAPFT204 2 bagging screw bearings – SAPP204
- Mill belts: XPA2240
- Sifter belts: XPZ1162 – XPZ1262

VIII. Dressing the millstones

The millstones are equipped to grind up to 100 tons of flour depending on the use and the cleanliness of the wheat.
Grinding the millstone is reconditioned when the grooves are less than half a millimeter deep. The mill begins to tire and grinds with difficulty. Semolina is omnipresent despite tightening the millstones, and the output is reduced.
We can carry out this refurbishment and also offer a course to train you to maintain your mill yourself.

English – Instructions for best use.