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Teff flour is prepared from the very fine teff seeds (a type of grass) prevalent all over the world but particularly consumed as staple food in Ethiopia and along the horn of Africa and in the Ethiopian diaspora. With a large population, (the second largest population in Africa) Ethiopians living abroad often consist of substantial urban populations in some cities with very traditional tastes for teff flour. For the health conscious, teff has a very high iron content and is gluten free. Teff should be screened for impurities prior to milling. (This equipment is also available from ABC Hansen.)
To make the traditional injera sourdough flatbread, teff is fermented and dried prior to milling. The Universal mill with stone application for low capacity usage, or a 600mm or 950mm horizontal stone mill are good choices to process teff flour which should be very fine. It is recommended to screen out all coarse particles prior to packing when sold commercially as teff flour should be fine and not gritty when rubbed between the fingers. When used as a traditional flour, teff flour need not be screened but requires good stone milling practice. Organic teff flour can be milled with stone mills and gluten free sandwich loaves or free loaves can be baked.
It is always recommended that products be screened on an ABC Hansen rotary sifter prior to packaging for quality purposes if not for grading or separation purposes.
It is likewise recommended that all grain products specifically, be properly cleaned prior to processing. The Quail II aspirator and cleaner separator with magnets to isolate ferrous material is supplied by ABC Hansen for this purpose. In some cases no warranty would apply on milling equipment if the product is not cleaned properly prior to processing as the milling and other equipment may be damaged.