Suvača – the Milling Area

The milling area was the “heart” of the Suvača; grinding was carried out on two pairs of millstones. Grain was poured into wooden hoppers, passed through the millstones, and fell into chests fitted with sieves. The fineness of the flour depended on the density of the sieves. The finished flour...

  • The milling area was the “heart” of the Suvača; grinding was carried out on two pairs of millstones.
  • Grain was poured into wooden hoppers, passed through the millstones, and fell into chests fitted with sieves.
  • The fineness of the flour depended on the density of the sieves. The finished flour was measured on a scale — precision was crucial.
  • One pair of horses could grind up to 100 kilograms of grain per hour. The work was carried out by the miller, the driver, and assistants responsible for the horses, measuring, and cleaning.

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