Great video. Running the flour through twice. The issue with this is that too much starch packet damage can be caused. To get fine flour I run the grain through once on a coarse setting getting something like kibbled wheat and then a second time on the finest setting. Thanks for the great video.
Looking to mill my own flour during 2020 coronavirus pandemic and all the mills are sold out. And flour is hard to find in stores or online rn. Thanks for this video. Very informative.
If flour is hard to come by and the mills are sold out you could use rolled oats. You can grind them in a spice and nut grinder. Idk if it's fine for bread but I use it for my pancakes and it works great.
It is interesting that you can double pass through the Nutrimill. I found it hard yo believe when people told me that is impossible, I do it all the time with the budget Kitchenaid mill. There is technique bur ir definitely grinds the grains much finer. I am waiting for the 200 Professional to arrive from Breadtopia. One of the things I find interesting is that almost all the mills were not really available this Christmas Season. It looked like the popular gift was a grain mill. I wasn't aware that Komo was the original company that Mock spun away from. I am guessing that Wolfgang believes he has a better mill. From the discriptions I heard the 200 Professional is suppose to be really good. I loveyour demostrations with the seives.
I'm looking for a grain mill that can make very fine flour suitable for Indian rotis/chapathis - which is better among Mockmill/Nutrimill Harvest/Komo mills/ Oktini mill?
So if I can’t consume high fibre and high residu or bulk I should just sift it after milling I haven’t bought a mill because I still have questions regarding the fibre content on the grains after milling
Thank you for sharing this excellent review of grain mills! I found this review to be highly educational and informative! Looking forward to more of your reviews this new 2017 year! Subscribing!
As amply stated and researched here and elsewhere, a bit of heating is utterly a non issue. Unless the grain gets to 130 deg F, which it never will, there is no loss of nutrients. My main issue w Vitamix is consistently. The flour is extremely fine to moderately coarse. In order to mill long enough to not have coarse particles, you have to have lots of very powdery particles produced. It’s just not very even and efficient
I'd go with the more powerful countertop stone mills. breadtopia.com/store/mockmill-200-grain-mill/ is a great option. First pass on a very course setting to break up the kernels, then one more pass at a finer setting to suit your desired grind.
I know its been 4 years but the two wooden mills in this video should be able to, just do one pass on the coarsest setting then run it through again at whatever fineness you want to use.
@@chevyguy6961 Thank you. Since I asked the first question, I purchased the mockmill attachment for my Kitchenaid mixer. It is very slow and I am afraid of over heating my mixer. Could I start the process in the Vitamix, sift and then refill the course bits in the mockmill?
@@karenallen1730 Hello Karen, I wouldn't pregrind in the Vitamix because you might cause the Mockmill to get backed up with flour. It's gonna be slow if you are milling fine flour for bread. My 50 year old 5qt 300 watt lift bowl K5-A doesn't grind fast either and it get's warm to the touch but not hot. I just let it take it's time and I have the mixer set on the 4-5 speed setting, about mid speed.
@@chevyguy6961 Thank you so much! I just got this attachment and only used it once, but on #1. About 10 min in, my mixer was getting hot but I didn’t have much yield and I didn’t think it was any better than the vitamix, so I went back to the blender. I emailed questions to the manufacturer through their website but so far there’s been no response. I so appreciate hearing from someone like you. Thanks again, Chevy Guy.
I am interested in why double milling would produce something finer than single milling. Once the grain passes between the stones, if the stones don't get any closer, then what actually is the mechanism that reduces the flour further? Do grains bind together in way that they can only get through again by being ground into each other and therefore finer? I am simply curious, as I am convinced from your video that fine on all of these is more than fine enough to make bread with, and bread is my main purpose. FWIW, I was cheap and simply went with the Kitchen Aid mill attachment, and their finest is not so fine. I have adapted to its coarseness, but I have put that flour through a couple of times, and it didn't seem to me like it was getting any finer. Again, my argument, if the plates don't get any closer, then how is the flour suppose to be ground any finer. Anyway, I regret not getting at least the mock mill when I was in the market for a mill. Cheers!!
Yes there is no need to double mill in order to make bread, but my experience with the mills I've used is that the flour does get finer with double milling. Could be useful for some things. A large stone mill mills finer than a small stone mill with the stones at the same gap. So maybe there's a relationship between the time and distance the flour traverses on the stones and the degree of fineness.
@@breadtopia, I never saw this reply 3 years ago :(. I may have to give this a go, as I did invest in a Mock counter top mill, which does produce much finer grind than I was getting before, however I have never been able to get the same window pane with my flour that I get using say, KA store bought flours. I commented on a local baker's page and his experience was the same. I will give the double mill a go next time to see how that affects my results. As I am cleaning the globes on my light fixture of flour dust, I see the benefit of the closed system. :)
They all can, but not anything w a pot of fat, like say flax. It will clog the stone. But, coriander, cumin, etc are all fine. My only issue might be that there could be an aftertaste from flour made later, so if you’re making something sweet and delicate, maybe have two mills. On another note, I’ve noticed many pro videos show chefs grinding spices in a small coffee grinder. I’ve been doing this for a few months and I love it. It allows the species to be extremely fresh. Sometimes I’ll load it up w a variety of seeds specially blended for the dish I’m making. You can also make coarse grinds of black pepper, or coriander easily this way. I recommend that over grinding large quantities beforehand in a mill
Thanks for the video. Would you have any experience with the Kitchen Aid all metal mill? I'm looking at that or the Mockmill right now though I do like the stone grinding of the Mock. Curious of one creates a finer/better flour over the other. Thank you!
+Eric Rusch thanks Eric. One more question, would this grinder be suitable for grinding Almonds into flour or nuts in general? I know oiler nuts are usually not recommended but was wondering if it was different being that it's a stone grinder. Thanks again
The thing is it is so hard grain really isn't going to wear them, the stones touching is not great, but still better to grind your own then to buy flour, and unfortunately ive only found one brand from Austria that does granite stones in electric mills, and its 3-4x the price of the more expensive 2 in this video. If you can afford it great, but if not just go with one of these.
The germ is the part of a wheat berry that grows into a plant. Bran is the outer layer of the berry, and endosperm is the energy for the germ. Germ and bran are removed in refined flour. This results in less fiber, reduced vitamin and mineral levels, and about 25% less protein than whole grain flour.
Nutrimill Harvest is a lousy American made imitation of the KoMo. It does not mill as fine as it advertises and heats up the grains over 130F, creating condensation, and causes flour to stick and accumulate on the rubber that encases the corundum stones. Just to let everyone know, DO NOT purchase the Nutrimill Harvest. I purchased it from an online retailer, Extreme Wellness, and they have a lousy return policy that does not believe in customer satisfaction.
*I use this mill about twice a week✠✠>**allmy.tips/eGrain-Mill?ll** and I absolutely love it. I make my own pasta and pizza dough and the Wondermill definitely delivers. After milling the grain I let it run for 5 seconds to make sure it is thoroughly cleaned. This mill has already paid for itself! One part spelt, one part hard white wheat and two parts hard red wheat makes an excellent all-purpose flour.*
Thanks for the video. Still holding up over the years. I’m going for the komo
Great video. Running the flour through twice. The issue with this is that too much starch packet damage can be caused. To get fine flour I run the grain through once on a coarse setting getting something like kibbled wheat and then a second time on the finest setting.
Thanks for the great video.
Looking to mill my own flour during 2020 coronavirus pandemic and all the mills are sold out. And flour is hard to find in stores or online rn. Thanks for this video. Very informative.
If flour is hard to come by and the mills are sold out you could use rolled oats. You can grind them in a spice and nut grinder. Idk if it's fine for bread but I use it for my pancakes and it works great.
Most informative video I've seen on the topic. Many thanks!
It is interesting that you can double pass through the Nutrimill. I found it hard yo believe when people told me that is impossible, I do it all the time with the budget Kitchenaid mill. There is technique bur ir definitely grinds the grains much finer.
I am waiting for the 200 Professional to arrive from Breadtopia. One of the things I find interesting is that almost all the mills were not really available this Christmas Season. It looked like the popular gift was a grain mill.
I wasn't aware that Komo was the original company that Mock spun away from. I am guessing that Wolfgang believes he has a better mill. From the discriptions I heard the 200 Professional is suppose to be really good.
I loveyour demostrations with the seives.
That Nutrimill Harvest has alignment issues. Part of the stones are touching, but they aren't planar to each other.
Quick question you said in your video you had issue with mockmill and it getting clogged when you remill. What was the solution for that?
He sifted it to make it finer. The Mockmill attachment grinder will get backed up if you try to remill flour through it.
Anything work as good as a coffee grinder ? Something that makes dust.
Could you or have you done a comparison on what is involved in cleaning and maintaining these different mills?
Thanks! I just used my Nutrimill Harvest for the first time--this really helps.
I'm looking for a grain mill that can make very fine flour suitable for Indian rotis/chapathis - which is better among Mockmill/Nutrimill Harvest/Komo mills/ Oktini mill?
Excellent explanation answered my questions thanks
So if I can’t consume high fibre and high residu or bulk
I should just sift it after milling
I haven’t bought a mill because I still have questions regarding the fibre content on the grains after milling
Can we use vitamix and the strainer ... thank you for the informative videos
Yes, but if you do it often, it’s not very efficient. Vitamix is not that consistent. The flour ends up pretty randomly sized in my experience.
Does any of it work with liquid or wet grains
I don’t think you can put any wet material through any of these mills without gaming up the stones.
Thank you for sharing this excellent review of grain mills! I found this review to be highly educational and informative! Looking forward to more of your reviews this new 2017 year! Subscribing!
My question is say if you using Millet or other grains. Do you put the grain and hull all in at one time?
How do these mills compare to a vitamix with a dry container ?
I get a finer flour with my Mockmill than I do with my vitamix
Virmtamix heats thw flour
As amply stated and researched here and elsewhere, a bit of heating is utterly a non issue. Unless the grain gets to 130 deg F, which it never will, there is no loss of nutrients.
My main issue w Vitamix is consistently. The flour is extremely fine to moderately coarse. In order to mill long enough to not have coarse particles, you have to have lots of very powdery particles produced. It’s just not very even and efficient
I am interested in grinding heritage corn that may be quite hard and wonder if these mills would be adequate for that.
I'd go with the more powerful countertop stone mills. breadtopia.com/store/mockmill-200-grain-mill/ is a great option. First pass on a very course setting to break up the kernels, then one more pass at a finer setting to suit your desired grind.
Or pregrind in s Vitamix for just a while to break up the corn
I know its been 4 years but the two wooden mills in this video should be able to, just do one pass on the coarsest setting then run it through again at whatever fineness you want to use.
Does anyone know if or how flour ground in a vitamix compares to the mills?
The Vitamix works, the flour just won't be as fine. Still makes a good loaf of bread.
@@chevyguy6961 Thank you. Since I asked the first question, I purchased the mockmill attachment for my Kitchenaid mixer. It is very slow and I am afraid of over heating my mixer. Could I start the process in the Vitamix, sift and then refill the course bits in the mockmill?
@@karenallen1730 Hello Karen, I wouldn't pregrind in the Vitamix because you might cause the Mockmill to get backed up with flour. It's gonna be slow if you are milling fine flour for bread. My 50 year old 5qt 300 watt lift bowl K5-A doesn't grind fast either and it get's warm to the touch but not hot. I just let it take it's time and I have the mixer set on the 4-5 speed setting, about mid speed.
@@chevyguy6961 Thank you so much! I just got this attachment and only used it once, but on #1. About 10 min in, my mixer was getting hot but I didn’t have much yield and I didn’t think it was any better than the vitamix, so I went back to the blender. I emailed questions to the manufacturer through their website but so far there’s been no response. I so appreciate hearing from someone like you. Thanks again, Chevy Guy.
@@karenallen1730 Glad I could help, if you have any more questions just ask.
I love KOMO Classic!!!
wooden nutrimill has alignment issues. a little touch is ok but not that much. qa issues maybe?
no one shows course settings. show milling course for grits
The Mockmills and Komo mills are good for that - breadtopia.com/product-category/grain-mills/electric-mills/
they maybe good for that but a demo would be nice.
BreadtopiaI need your advice, please. What is the best with a low-heat milling process that does not destroy vitamins and minerals? Thank you.
You can learn more about top quality countertop mills here breadtopia.com/product-category/grain-mills/
As he mentioned, this is an overhyped issues since none of these products get the grain hot enough to do that (130 deg F)
I am interested in why double milling would produce something finer than single milling. Once the grain passes between the stones, if the stones don't get any closer, then what actually is the mechanism that reduces the flour further? Do grains bind together in way that they can only get through again by being ground into each other and therefore finer? I am simply curious, as I am convinced from your video that fine on all of these is more than fine enough to make bread with, and bread is my main purpose. FWIW, I was cheap and simply went with the Kitchen Aid mill attachment, and their finest is not so fine. I have adapted to its coarseness, but I have put that flour through a couple of times, and it didn't seem to me like it was getting any finer. Again, my argument, if the plates don't get any closer, then how is the flour suppose to be ground any finer. Anyway, I regret not getting at least the mock mill when I was in the market for a mill.
Cheers!!
Yes there is no need to double mill in order to make bread, but my experience with the mills I've used is that the flour does get finer with double milling. Could be useful for some things. A large stone mill mills finer than a small stone mill with the stones at the same gap. So maybe there's a relationship between the time and distance the flour traverses on the stones and the degree of fineness.
I have to double mill w the KitchenAid attachment. It works fine but takes time.
@@breadtopia, I never saw this reply 3 years ago :(. I may have to give this a go, as I did invest in a Mock counter top mill, which does produce much finer grind than I was getting before, however I have never been able to get the same window pane with my flour that I get using say, KA store bought flours. I commented on a local baker's page and his experience was the same. I will give the double mill a go next time to see how that affects my results.
As I am cleaning the globes on my light fixture of flour dust, I see the benefit of the closed system. :)
Clever man! Thank you for this video. Can I use these grinding mills for bran rice or almond, so as to obtain a gluten free diet?
Yes on the rice, no on almonds. Nothing oily like nuts.
@@breadtopia thank you for the advise.
Were we can find this grainder
Are you interested in one model in particular?
comparing between nutrimill plus and komo, which one is louder?
What is the best grain mill for the chickpeas??
I make mine in the food processor.
Can you recommend any of these grain mill which can be used for grinding spices?
They all can, but not anything w a pot of fat, like say flax. It will clog the stone. But, coriander, cumin, etc are all fine. My only issue might be that there could be an aftertaste from flour made later, so if you’re making something sweet and delicate, maybe have two mills.
On another note, I’ve noticed many pro videos show chefs grinding spices in a small coffee grinder. I’ve been doing this for a few months and I love it. It allows the species to be extremely fresh. Sometimes I’ll load it up w a variety of seeds specially blended for the dish I’m making. You can also make coarse grinds of black pepper, or coriander easily this way.
I recommend that over grinding large quantities beforehand in a mill
Thanks for the video. Would you have any experience with the Kitchen Aid all metal mill? I'm looking at that or the Mockmill right now though I do like the stone grinding of the Mock. Curious of one creates a finer/better flour over the other. Thank you!
+Eric Rusch thanks Eric. One more question, would this grinder be suitable for grinding Almonds into flour or nuts in general? I know oiler nuts are usually not recommended but was wondering if it was different being that it's a stone grinder. Thanks again
Aluminium grinding components are big health issue. Please address this while reviewing mills. Thanks for wonderful videos
Which of these contain aluminum
He states stone for the wooden housed units. So the other two might have Aluminum gears or grinders. If so not a wise move by the manufacturer.
There are no such things as aluminum burrs
The thing is it is so hard grain really isn't going to wear them, the stones touching is not great, but still better to grind your own then to buy flour, and unfortunately ive only found one brand from Austria that does granite stones in electric mills, and its 3-4x the price of the more expensive 2 in this video.
If you can afford it great, but if not just go with one of these.
The video was very informative thank you
I like very very fine flour for pastry which mill do you recommend?
This one: breadtopia.com/store/royal-lee-household-flour-mill/
What's the germ in flower?
The germ is the part of a wheat berry that grows into a plant. Bran is the outer layer of the berry, and endosperm is the energy for the germ. Germ and bran are removed in refined flour. This results in less fiber, reduced vitamin and mineral levels, and about 25% less protein than whole grain flour.
@@breadtopia WOW thanks for the info!
Great video , Thanks
Only Batabrutto would know what he was wanting the Mill for and who for.
Nice review, thank you for sharing, Greetings from Algeria.
Im late but looking for a mill. 1st 2, very loud!! I think i like number 4
You look very healthy!
Great idea I am glad you did the comparison.
thanks! just discovered this kitchen equipment and looks interesting.
This is a Miller Man of Saxon England in the pink shirt.
Komo has an attachment just for this purpose.
can we use mock mill in Cuisinart mixer?
Thank you.
Nutrimill Harvest is a lousy American made imitation of the KoMo. It does not mill as fine as it advertises and heats up the grains over 130F, creating condensation, and causes flour to stick and accumulate on the rubber that encases the corundum stones. Just to let everyone know, DO NOT purchase the Nutrimill Harvest. I purchased it from an online retailer, Extreme Wellness, and they have a lousy return policy that does not believe in customer satisfaction.
Which mill do you recommend ?
@@incorectulpolitic - It depends on the texture of flour you prefer. What do you bake on a regular basis?
@@lolam.9291 einkorn bread
ive been doing bread-making wrong my whole life, but not any more!
What the best mill for low heat
thank you
its can heat more than 100 or less
+Eric Rusch thank you i will see how i puy that machine what about hand mill what the good one
anybody used these for tobacco
?????
Huh?
to mill tobacco, for snuff making..works great
Komo classic is very poor in quality..the stone breaks down in two parts even after very careful sparing use
*I use this mill about twice a week✠✠>**allmy.tips/eGrain-Mill?ll** and I absolutely love it. I make my own pasta and pizza dough and the Wondermill definitely delivers. After milling the grain I let it run for 5 seconds to make sure it is thoroughly cleaned. This mill has already paid for itself! One part spelt, one part hard white wheat and two parts hard red wheat makes an excellent all-purpose flour.*
goooood
The link in your comment didn't work for me. Can you tell me the name of this mill so I can Google it?
Wondermill