OUR GRAINLOVERS TABLE-FLAKER - THE FLEXIBLE ONE.  

Enjoy fresh breakfast cereals anywhere.

Healthy, delicious & uncomplicated.

So uncomplicated

Grains in the funnel - crank and the flakes are ready. So easy for your breakfast routine.

Anywhere on solid surfaces

It can stand on all solid surfaces as it does not need a screw clamp.

Mega healthy

The best of the whole grain: all the fibre and B vitamins stay in your breakfast.

Pure indulgence!

The full flavour that only fresh and homemade cereal flakes can have!

WHAT'S YOUR FAVOURITE WAY TO ENJOY YOUR BREAKFAST?

With the Table-Flaker you have the choice!

All you need is a stable surface - so you can squeeze your fresh breakfast flakes anywhere. The Table-Flaker doesn't need electricity - the hand crank conjures up wholesome and tasty breakfast flakes - anywhere! It is small, light and handy - absolutely flexible!

Hol Das beste aus dem Getreide – für Dich.

Und das im Handumdrehen.

1. So viel gesünder!


2. Gaaaanz frisch!


3. So viel leckerer!



Zum Table-Flaker

Fresh flakes by hand - it's that easy!

THE FLAKING UNIT: QUALITY AND HIGH PERFORMANCE!

So you can crush grains flaky and tasty!

• Stainless steel rollers
• Steel roller bearings for the hard grain
• Modern Look

A simple way to clean the flocking mechanism:

The quick guide to cleaning the flocking unit!

First remove the hopper

To do this, pull the clamping wings slightly outwards

Now lift off the upper part of the hopper

Clean the rollers with a brush 

To do this, turn the rollers clockwise and press the brush against the rollers

The loosened grain residues then fall out

Now fit the hopper and you're done!!

WHICH CEREALS CAN YOU FLAKE WITH THE TABLE-FLAKER?


✔ Amaranth
✔ Brown millet 
✔ Buckwheat
✔ Chia seeds
✔ Golden millet
✔ Hemp seeds
✔ Linseed
✔ Naked oat
✔ Sesame seeds 
✔ Oats
✔ Quinoa

Nach vorherigem Wässern:

✔ Einkorn
✔ Naked Barley

Instructions for soaking:
Before flaking, briefly soak the grains in the kitchen sieve under the tap. Then spread the grains out on a towel and leave to dry until no more moisture adheres. If the grains are left to dry beyond this point, the flour bodies will lose the moisture they have absorbed and the flakes will tend to become brittle when crushed.