So sticking a plastic knife in my motorized Morebeer mill to get the flaked wheat to feed isn't the smartest thing I've done, but it did make me glad that a) it wasn't my finger, b) I wired up my mill so it can be reversed.
Aging: Gotlandsdrickå, Baltic Porter in Bourbon barrel, Olde Ale #2 in whiskey barrel On Draft: Nothing. Building a walk-in cooler right now.
It'll break them up more, as is each kernel is usually one or two flat pieces. Run it through a mill and you'll get multiple small pieces = greater surface area. That being said, if your mill doesn't usually have issues, you can mix your flaked in with the rest of your grist and run it, should get stuck less.
Spiderwrangler PFC, Arachnid Deployment Division
In the cellar: In the fermentor: Belgian Cider In the works: Wooden Cider
2011-2012