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Being so intrugued by the mention in Artisan Baking Across America, I visited the RMFM last Friday. The tour of the milling operation lasted about 10 minutes. One saw lots of grain hoppers that could be interconnected to achieve countless blended varieties of flour. Observed was flour at various stages of processing, not to mention the dockage being expelled. The environment was a bit noisy to my sensitive ears so the length of the tour was just about right. Many thanks to RMFM for their time.

[ August 13, 2001: Message edited by: kokopuffs ]
 
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