I’ve had a Nutrimill for about 10 years, and after the polystyrene housing cracked badly, I’ve decide to switch to the Mock Mill 200. I know there’s a big difference between stones & burr, but I’m finally done being so careful with the fragile Nutrimill housing. Thanks for your comparison video!
At 17:04 you seem to change the burr regulation. You had already set the correct distance before pouring the grains. By re-tightening the space between the burrs, you are going to have the burrs touch each other, and that creates burr damage.
The stones are set inside so that cannot go too close. You can set the inside too tight. I have since changed how tight my stones are since this video. This was when I first got it. It will not go too close now. It can only go looser. On the Nutrimill Harvest they actually tell you to tighten when you add your berries.
@@ordinaryhomemaking6027 I see. It is my perception that the kernel themselves can actually keep the burrs apart - they will work against the inner springs pushing a burr against the other burr. But immediately before and immediately after the milling, when there are no kernels between the burrs, the burrs will touch each other if you hear a noise. That, personally, I would avoid.
@@uffa00001 The instructions say to bring the discs together until you just begin to hear the grinding noise. And then back it of when finished grinding. Personally I keep mine where they are almost touching and this makes fine enough flour for what I do. I hope this helps.
Thanks for the video. I especially like the real life experience you give rather than editing out all the oops'. I just ordered the mock mill 200 plastic version and there is about a 6 week wait. I dont know for sure but I think it is because of the pandemic and resulting economic slump that dealers dont want to have a bunch in stock. I did a ton of research before I settled on the mock mill and several vloggers who have been using mock mill for a while say to freeze the soft wheat kernels before grinding to prevent glazing. That is not a problem for me because I can buy them locally from the health food store in my area in five pound batches as I need them. Also I noticed that your 100 didnt have grooves in the bottom stone to direct the flour out and away from the grinding section. That too can add to the glazing problem as some of the already ground flour will be pulverized into gummy mush that will stick to the ceramic stones. And my final thought is on the heating of the flour while grinding. Unless the heat is excessive it is really a moot point anyway. The flour is going to be baked at high temperatures and any heat sensitive enzymes will be be destroyed. You have a new subscriber. You seem very wholesome and down to earth. Very rare attributes today.
Thank you for your sweet comment. It has made my day! So glad you found value in the video. Excited for you to get your mill and start milling (if this is new for you). The Mockmills have been backordered for a while, 6 weeks is great. It was months out before and was getting pushed back, because there was a delay with the cargo ship out of Germany. I do not have any trouble with glazing in my Mockmill thankfully, so I honestly wouldn't worry about freezing your wheat, unless you have issues with it. I have never had glazing with the Mockmill 100, but had it several times with hard and soft using the Nutrimill Harvest. I bet your Mockmill 200 will be a breeze! I'm with you on temp and great point with baking. So true. Have a blessed day.
@@ordinaryhomemaking6027 Milling wheat berries is new for me. Up until 7 years ago I baked whole wheat bread with yeast and potato slurry to feed them once in a while. Now I am retired and have the time to get back into it again. I still make my own whole wheat pasta with King Arthur white whole wheat flour. I am really interested in learning to sift the flour and make lighter breads yet have enough fiber to keep it healthy. I have also been watching videos on making sour dough starter (that's how I came across your channel). I have a question for you. I was wondering if I sifted out the larger particles of bran and ground them up separately then added it back to the flour would the finer bran help make the bread lighter in texture?
@@elonever.2.071 I love that you make your own pasta, I have started researching. I would love to do it. Do you have a noodle maker (not sure the correct term) you recommend? I have not tried sifting and remilling. I will be curious once you mill and use real whole wheat, what you will think. We have been pleasantly surprised with fluffy muffins, biscuits, cakes, bread, etc. I have even had people comment about our muffins and then be surprised to find out that they are made from Ezkiel mix, which has a bunch of things, including beans! I think because I mill and sourdough or bake with immediately it retains the oil and makes it lighter than your typical store bought "Whole Wheat". We use hard and soft white wheat most and then red wheat and Ezekiel Mix (We make our own, because it is much cheaper than buying it packaged up.) You may want lighter for fancier stuff. Keep me posted. Sounds like you are ahead of me in the bread making game. I have been doing sourdough 4 years and fresh milling for, maybe 6 months. WE are sold on the health benefits!
@@ordinaryhomemaking6027 I have a kitchenAid mixer and bought a Gvode Pasta roller and cutter set (3 pieces) because it was cheaper than the Kitchen Aid model and had better reviews. It is really easy to make. I So far I only make whole wheat and I use one large egg for every 130 grams of flour and add about 1/4 cup of water when I make a 520 gm batch. Then I let it sit 15 or twenty minutes. There are a couple things to know that will make it a lot more fun. First your pasta flour has to be on the dry side so it doesnt stick to the machine. You want a pretty good coating of flour on the dough. Second never wash your pasta roller or cutters. let the pasta dry and I pick it out with a tooth pick or small brush. Usually it falls out when you turn the machine on. At most I have one or two tiny crumbs that get stuck and dried out. I roll it out so it fits into the largest setting. then I cut it into 4 inch wide strips and go through the smooth roller (lasagna roller) until it gets to the thickness I like. I usually go down to #1 or 2. Mine came with 2 rolling cutters, one for fettuccine and one for angel hair spaghetti. I then put it in 100 gram discs in well sealed zip lock bags and in a plastic container and freeze until I want to use some. I pull it out of the freezer an hour ahead of time and let it thaw naturally. It is the same as freshly made that way. Either way fresh of frozen and thawed only takes about 1 or two minutes to cook in boiling water. When you first put it in the water take a fork and separate it because it will stick together. And the flour you used so the pasta dough doesnt stick to the machine comes off when put in the water. The pasta will sink at first then rise when cooked. Have everything ready to take it out as soon as it rises because it overcooks real fast. I use a round strainer with a wooden handle to get it all out in one sweep. My whole wheat pasta has a very silky texture. I have made it for friends who say they wont eat whole wheat pasta and they love it. And one 100 gram disc of pasta dough makes a good size bowl of angel hair pasta for one person. No I'm not ahead of you I just did it differently and now I am ready to mill my own flour mostly because of the health benefits too. Everyone has something to offer each other if we are willing to listen. I dont have a noodle maker yet mostly because it isnt a priority right now. Im pretty sure some time in the future I will end up with one that makes different shapes. So far the ones I have seen make the dough and extrude it all in one continuous process. I don't want one like that because it takes my creativity out of the process and the size of the batch is limited AND you have to take the machine apart and clean it each time...too much work. Throwing the ingredients in the mixer then slapping it on a mat and rolling it out is much much simpler...for me anyway. The rollers get dusted off and put back in their original box. Easy peasy. You are going to like making your own pasta. It is quick, easy and fun.
@@Dojayou I will have to do a more recent test to show you exactly. But with the classic and the mockmill you get very fine flour. Glazing is when the stone gets a smooth coating over it. It then does not mill well because the grooves in the stones are filled in. You simply run rice through the machine to fix the probably. I have never had glazing with my Mockmill 100 and I think it is impossible to get glazing with the Nutrimill Classic because it has the stainless steel burrs.
Ok I finally did a test. The mock mill is finner than the nutrimill class. If you tighten your stones on the mockmill after it starts. It makes it so smooth like that. It does take like 3x longer than the nutrimill classic and the wheat heats up more then the classic. But you can get it smoother with the mockmill. They were comparable until I started over tightening after it starts. I’m still looking but I believe that is what is recommended.
Is there a difference in the flour between the impact mill and the mockmill? Some have said the impact mill you showed is finer. But wasn't sure if it was a big difference? I have a wonder mill and am thinking of getting a Mockmill because it is a pain to clean every day
So I got my Nutrimill Classic back (the white one) and is not as fine as the mockmill. I thought they were so similar before and used the classic before I got my mockmill. However, after running flour through today it is much finer with the mockmill sadly. I love that you can mill so much wheat, faster with the classic, but it just isn’t as fine as the Mockmill.
I would have to experiment a little with the Classic and Mockmill to see. If I do I will let you know. If you only want fine then the Classic would be better for the price. Where as Mockmill will do fine up to many different coarse settings. But I do feel like the Mockmill and classic are both the same fine wise and you have to make sure you just barely turn the classic knob to keep it at the finest.
Ok I finally did a test. The mock mill is finner than the nutrimill class. If you tighten your stones on the mockmill after it starts. It makes it so smooth like that. It does take like 3x longer than the nutrimill classic and the wheat heats up more then the classic. But you can get it smoother with the mockmill. They were comparable until I started over tightening after it starts. I’m still looking but I believe that is what is recommended.
@ Thank you for that information. I am curious to know with the Nutrimill classic, what setting is the best for fine flour? I am still experimenting with my new Nutrimill classic 😬. Would appreciate your expertise ❤️
@@lolam.9291 The classic is fast which is great. I do both knobs just barely turned. If that makes sense. So it's fast motor and slow feed rate. I think that is the smallest. Now I'm wondering what is we did slow feed rate and slow motor.
If the stones are too close and you mill with soft (I actually had it happen with soft and hard white wheat) wheat in the Nutrimill Harvest it is apt to glaze. A glaze (smooth waxy coating) forms over the stone and makes them smooth. It clogs the mill, causing it to stop milling. You then need to open it up and remove all of the wheat berries. Then mill two cups of rice through it to rub the glaze off. There is a picture in the video of light glazing. Does that help?
I think you would need to use a blender or coffee grinder. Nothing with oil can go into the mills (nuts & seeds, and nothing that is not completely dried).
The Nutrimill Classic is an impact grinder, not a burr grinder. It can't be both. Grain enters the "chamber" and is hit (impacted) with steel tines at a very high speed (that is why it sounds like a vacuum cleaner when operating). The grain literally explodes from the impact and turns into powder. I have a Nutrimill Classic and it does a great job of making fine flour and ONLY fine flour. Great for making bread. It will not make "cracked" grain used for cereal. The other drawback is it will not accept larger materials such as beans or corn as the entry slots a just too small. I have to pre-crack my corn into smaller "bits" using my (Wonder mill on the KithenAid) burr grinder first, then the Nutrimill Classic will make it into fine flour. No problem giving it wheat, oats, quinoa, lentils, rice, etc. as long it is fairly small.
I have NutriMill Harvest i use it for 1 and half year and i use 1 kg of Whole wheat same time and it is well worked nothing happened!!! I clean and it is cleaned with brush as well. And nothing happened to stones. U use in form first try and happened like that ???? With me flour never pure inside the machine. That never happened to me it is clean and stones are same. I checked after your video again and it was clean both the machine and stones never glazed. Let me say this NutriMill Harvest have to fix the stones till you hear stones are start to touch together then you have to pure wheat. If u pure the wheat and fix the stones it happened as u showed. Hope this help
If your stones glaze you will know bc it stops milling the wheat bc the stones are so smooth. It only did it with soft white wheat. So glad yours is not doing it!!
I love my nutrimill classic! I suppose it’s a matter of preference, and need. Have to agree with you, their customer service is excellent! Happy baking!
So glad you enjoy your Nutrimill C. I think I could have worked with it and had good outcomes. However, I was worried I might have damaged my stones. Nutimill seems like a great company. Happy Baking to you too!! Have a great day.
@@angelfoster9511 I’ve never had to remill, in all my years using this machine. I suppose one could if it were preferable, or needed. I’m sorry I wasn’t much help there. Perhaps you could drop company an email? They have always been quick to respond to all my questions in the past.
@sandriagutierrez2605 thank you so much. I saw another comment that the classic only worked to make fine flour for them...nothing else. I'm interested mainly in making baby cereal for my little one and then Secondly making flours. In your experience, Would this be good for baby cereal?
Awesome. Do you have the classic or harvest? We use ours so much too. Almost daily. We do 2-4 loaves a week, depending on the week. So thankful for mills and access to living wheat!
Never put oil on the gasket. The instructions tell you to prime it with flour and it will close and seal easier. I also know why you got flour on your counter when you milled that bit of grain.
@@elizabethG633 Thanks. Flour would definitely be easier. When I made this video I did not have a users manual. I thought I read it somewhere. The manual says you can use flour, cornstarch, or non stick cooking spray. (Which I took for using a little oil on a paper towel) What’s your idea for the canister? I think I just didn’t slide it in far enough. I used it a couple of months then switch and just got it out for the video.
@@ordinaryhomemaking6027 to close the canister you have to shove it in and if it clicks and the 'yes' can be seen clearly and the canister does not move at all, it is connected right, I have to give mine a hefty shove to make it secure. But then I don't get flour everywhere. As for priming the gasket using the flour or cornstarch works the best for me.
@@ordinaryhomemaking6027 I really like my Harvest, and use it all the time, the Classic I switch to if the Harvest needs to be cleaned, and it is a great machine too. I haven't used the Junior yet as I bought it in case we lose power long term. I also have the adapter for Junior so we can use it with a power drill, but so far our power has not gone out when I need to bake bread.
I ordered from The Bread Beckers co-op. They come already sealed, in food grade reusable buckets. I them put a gamma lid on it. This time I am ordering from Aszure Standard Co-Op. Their products come in bags, so are cheaper. You will have to store them in something else after you pick them up. You can also get plastic buckets at Walmart in the bakery for a dollar.
I just got the mockmill 200 professional and it comes out not nearly as fine as my burr mill. And it overheats the flour to 125 degrees. Did you send back a mockmill? I wonder if there’s a restocking fee because I tested (Used) it…
I did not send a mockmill back and waited months for mine. I sent back the Nutrimill Harvest. Maybe the 200 heats it more because it is faster? My 100 is warm but not hot. The Nutrimill Classic and Mockmill 100 feel very comparable to me. I would love the 200 bc it is faster, but maybe it's good I have the slow one.
@@ordinaryhomemaking6027 I did everything I could to love that mill, but along with not being able to get the grind, I wanted and the heat it was generating, come to find out the stones are made out of a aluminum oxide. They say it’s food, safe, and medical grade and what not but aluminum is aluminum to me. I hated to do it but I sent it back.
For now I got another nutrimill classic. I’m starting a cottage small business baking and milling for people locally and needed an extra mill for gluten free grains. I have the Grain Maker 99 with a motor kit and two nutrimills. If the demand is there we may get a Meadows commercial mill that has an 8 inch granite stone. If you’re not worried about the material of the stones in your current mill, I would stick with it and have a nutrimill as a sidekick for bigger jobs. Just my thoughts.
@@carolosborne126 that makes sense. I want fine and speed, mine is 100 is slower than the 200 but probably close to the Nurtimill classic for fine. For me to make two loaves it takes around 12 minutes to mill.
@@ordinaryhomemaking6027 I am going to get a mill for Christmas and have been back and forth. Do you think the Mockmill is a good decision? It’s more in line with what we want to spend.
Ok I finally did a test. The mock mill is finner than the nutrimill class. If you tighten your stones on the mockmill after it starts. It makes it so smooth like that. It does take like 3x longer than the nutrimill classic and the wheat heats up more then the classic. But you can get it smoother with the mockmill. They were comparable until I started over tightening after it starts. I’m still looking but I believe that is what is recommended.
@@ordinaryhomemaking6027 I appreciate it. So I should be careful about over tightening it after it starts. The steel blades would be alot simpler but I like the idea of the stone grinders, how grain used to be milled. Are you still looking for a grain mill?
Thank you! This is just what I wanted. I want to start milling. I love the comparison of all three models.
Thanks, for taking the time to leave a comment. You are very welcome. Glad it was helpful. Best of luck milling!
I’ve had a Nutrimill for about 10 years, and after the polystyrene housing cracked badly, I’ve decide to switch to the Mock Mill 200.
I know there’s a big difference between stones & burr, but I’m finally done being so careful with the fragile Nutrimill housing.
Thanks for your comparison video!
You are welcome! Happy milling.
At 17:04 you seem to change the burr regulation. You had already set the correct distance before pouring the grains. By re-tightening the space between the burrs, you are going to have the burrs touch each other, and that creates burr damage.
The stones are set inside so that cannot go too close. You can set the inside too tight. I have since changed how tight my stones are since this video. This was when I first got it. It will not go too close now. It can only go looser.
On the Nutrimill Harvest they actually tell you to tighten when you add your berries.
@@ordinaryhomemaking6027 I see. It is my perception that the kernel themselves can actually keep the burrs apart - they will work against the inner springs pushing a burr against the other burr. But immediately before and immediately after the milling, when there are no kernels between the burrs, the burrs will touch each other if you hear a noise. That, personally, I would avoid.
@@uffa00001
With the mock mill you turn the adjustment knob to lock the ceramic discs in place so they don't get pushed apart.
@@elonever.2.071 Thanks for the clarification. So IMHO the discs should almost touch each other, but not really touch each other, ever.
@@uffa00001
The instructions say to bring the discs together until you just begin to hear the grinding noise. And then back it of when finished grinding. Personally I keep mine where they are almost touching and this makes fine enough flour for what I do. I hope this helps.
Thanks for the information. I want to get a mill but cannot make up my mind your video was helpful, Thanks again.
You are very welcome! Thanks for commenting.
Great video! Practical and informative.
Thank you!
Thanks for the video. I especially like the real life experience you give rather than editing out all the oops'.
I just ordered the mock mill 200 plastic version and there is about a 6 week wait. I dont know for sure but I think it is because of the pandemic and resulting economic slump that dealers dont want to have a bunch in stock.
I did a ton of research before I settled on the mock mill and several vloggers who have been using mock mill for a while say to freeze the soft wheat kernels before grinding to prevent glazing. That is not a problem for me because I can buy them locally from the health food store in my area in five pound batches as I need them.
Also I noticed that your 100 didnt have grooves in the bottom stone to direct the flour out and away from the grinding section. That too can add to the glazing problem as some of the already ground flour will be pulverized into gummy mush that will stick to the ceramic stones.
And my final thought is on the heating of the flour while grinding. Unless the heat is excessive it is really a moot point anyway. The flour is going to be baked at high temperatures and any heat sensitive enzymes will be be destroyed.
You have a new subscriber. You seem very wholesome and down to earth. Very rare attributes today.
Thank you for your sweet comment. It has made my day! So glad you found value in the video. Excited for you to get your mill and start milling (if this is new for you).
The Mockmills have been backordered for a while, 6 weeks is great. It was months out before and was getting pushed back, because there was a delay with the cargo ship out of Germany. I do not have any trouble with glazing in my Mockmill thankfully, so I honestly wouldn't worry about freezing your wheat, unless you have issues with it. I have never had glazing with the Mockmill 100, but had it several times with hard and soft using the Nutrimill Harvest. I bet your Mockmill 200 will be a breeze! I'm with you on temp and great point with baking. So true.
Have a blessed day.
@@ordinaryhomemaking6027
Milling wheat berries is new for me. Up until 7 years ago I baked whole wheat bread with yeast and potato slurry to feed them once in a while. Now I am retired and have the time to get back into it again. I still make my own whole wheat pasta with King Arthur white whole wheat flour. I am really interested in learning to sift the flour and make lighter breads yet have enough fiber to keep it healthy. I have also been watching videos on making sour dough starter (that's how I came across your channel).
I have a question for you. I was wondering if I sifted out the larger particles of bran and ground them up separately then added it back to the flour would the finer bran help make the bread lighter in texture?
@@elonever.2.071 I love that you make your own pasta, I have started researching. I would love to do it. Do you have a noodle maker (not sure the correct term) you recommend? I have not tried sifting and remilling. I will be curious once you mill and use real whole wheat, what you will think. We have been pleasantly surprised with fluffy muffins, biscuits, cakes, bread, etc. I have even had people comment about our muffins and then be surprised to find out that they are made from Ezkiel mix, which has a bunch of things, including beans!
I think because I mill and sourdough or bake with immediately it retains the oil and makes it lighter than your typical store bought "Whole Wheat".
We use hard and soft white wheat most and then red wheat and Ezekiel Mix (We make our own, because it is much cheaper than buying it packaged up.) You may want lighter for fancier stuff. Keep me posted. Sounds like you are ahead of me in the bread making game. I have been doing sourdough 4 years and fresh milling for, maybe 6 months. WE are sold on the health benefits!
@@ordinaryhomemaking6027
I have a kitchenAid mixer and bought a Gvode Pasta roller and cutter set (3 pieces) because it was cheaper than the Kitchen Aid model and had better reviews. It is really easy to make. I
So far I only make whole wheat and I use one large egg for every 130 grams of flour and add about 1/4 cup of water when I make a 520 gm batch. Then I let it sit 15 or twenty minutes.
There are a couple things to know that will make it a lot more fun. First your pasta flour has to be on the dry side so it doesnt stick to the machine. You want a pretty good coating of flour on the dough.
Second never wash your pasta roller or cutters. let the pasta dry and I pick it out with a tooth pick or small brush. Usually it falls out when you turn the machine on. At most I have one or two tiny crumbs that get stuck and dried out.
I roll it out so it fits into the largest setting. then I cut it into 4 inch wide strips and go through the smooth roller (lasagna roller) until it gets to the thickness I like. I usually go down to #1 or 2. Mine came with 2 rolling cutters, one for fettuccine and one for angel hair spaghetti. I then put it in 100 gram discs in well sealed zip lock bags and in a plastic container and freeze until I want to use some. I pull it out of the freezer an hour ahead of time and let it thaw naturally. It is the same as freshly made that way.
Either way fresh of frozen and thawed only takes about 1 or two minutes to cook in boiling water. When you first put it in the water take a fork and separate it because it will stick together. And the flour you used so the pasta dough doesnt stick to the machine comes off when put in the water.
The pasta will sink at first then rise when cooked. Have everything ready to take it out as soon as it rises because it overcooks real fast. I use a round strainer with a wooden handle to get it all out in one sweep.
My whole wheat pasta has a very silky texture. I have made it for friends who say they wont eat whole wheat pasta and they love it. And one 100 gram disc of pasta dough makes a good size bowl of angel hair pasta for one person.
No I'm not ahead of you I just did it differently and now I am ready to mill my own flour mostly because of the health benefits too. Everyone has something to offer each other if we are willing to listen.
I dont have a noodle maker yet mostly because it isnt a priority right now. Im pretty sure some time in the future I will end up with one that makes different shapes. So far the ones I have seen make the dough and extrude it all in one continuous process. I don't want one like that because it takes my creativity out of the process and the size of the batch is limited AND you have to take the machine apart and clean it each time...too much work. Throwing the ingredients in the mixer then slapping it on a mat and rolling it out is much much simpler...for me anyway. The rollers get dusted off and put back in their original box. Easy peasy.
You are going to like making your own pasta. It is quick, easy and fun.
@@elonever.2.071 Thank you so much, I will be saving this. I so agree, we can all learn from each other.
Explain glazing and which one gives u the same consistency as store bought flour when milling rice?
@@Dojayou I will have to do a more recent test to show you exactly. But with the classic and the mockmill you get very fine flour.
Glazing is when the stone gets a smooth coating over it. It then does not mill well because the grooves in the stones are filled in. You simply run rice through the machine to fix the probably. I have never had glazing with my Mockmill 100 and I think it is impossible to get glazing with the Nutrimill Classic because it has the stainless steel burrs.
Ok I finally did a test. The mock mill is finner than the nutrimill class. If you tighten your stones on the mockmill after it starts. It makes it so smooth like that. It does take like 3x longer than the nutrimill classic and the wheat heats up more then the classic. But you can get it smoother with the mockmill. They were comparable until I started over tightening after it starts. I’m still looking but I believe that is what is recommended.
Is there a difference in the flour between the impact mill and the mockmill? Some have said the impact mill you showed is finer. But wasn't sure if it was a big difference? I have a wonder mill and am thinking of getting a Mockmill because it is a pain to clean every day
So I got my Nutrimill Classic back (the white one) and is not as fine as the mockmill. I thought they were so similar before and used the classic before I got my mockmill. However, after running flour through today it is much finer with the mockmill sadly. I love that you can mill so much wheat, faster with the classic, but it just isn’t as fine as the Mockmill.
thanks for this? Very helpful in my research to buy a mill.😊
@@Questioningitall thanks for taking the time to comment. Glad it was helpful. Happy milling.
Which mill would you say does a better job of grinding the wheat berries at a finer consistency?
I would have to experiment a little with the Classic and Mockmill to see. If I do I will let you know. If you only want fine then the Classic would be better for the price. Where as Mockmill will do fine up to many different coarse settings. But I do feel like the Mockmill and classic are both the same fine wise and you have to make sure you just barely turn the classic knob to keep it at the finest.
With the classic Nutrimill, I thought you place the grain in before turning it on?? And, which mill grinds the finest?
@@lolam.9291 I will do a test soon but they are both very similar fineness.
The new nutrimill you can add then turn on.
Ok I finally did a test. The mock mill is finner than the nutrimill class. If you tighten your stones on the mockmill after it starts. It makes it so smooth like that. It does take like 3x longer than the nutrimill classic and the wheat heats up more then the classic. But you can get it smoother with the mockmill. They were comparable until I started over tightening after it starts. I’m still looking but I believe that is what is recommended.
@ Thank you for that information. I am curious to know with the Nutrimill classic, what setting is the best for fine flour? I am still experimenting with my new Nutrimill classic 😬. Would appreciate your expertise ❤️
@@lolam.9291 The classic is fast which is great. I do both knobs just barely turned. If that makes sense. So it's fast motor and slow feed rate. I think that is the smallest. Now I'm wondering what is we did slow feed rate and slow motor.
What do you mean it glazed?
If the stones are too close and you mill with soft (I actually had it happen with soft and hard white wheat) wheat in the Nutrimill Harvest it is apt to glaze. A glaze (smooth waxy coating) forms over the stone and makes them smooth. It clogs the mill, causing it to stop milling. You then need to open it up and remove all of the wheat berries. Then mill two cups of rice through it to rub the glaze off. There is a picture in the video of light glazing.
Does that help?
Can this mill pulverize cacao beans, or do you know of one that does?
I think you would need to use a blender or coffee grinder. Nothing with oil can go into the mills (nuts & seeds, and nothing that is not completely dried).
The Nutrimill Classic is an impact grinder, not a burr grinder. It can't be both. Grain enters the "chamber" and is hit (impacted) with steel tines at a very high speed (that is why it sounds like a vacuum cleaner when operating). The grain literally explodes from the impact and turns into powder.
I have a Nutrimill Classic and it does a great job of making fine flour and ONLY fine flour. Great for making bread. It will not make "cracked" grain used for cereal. The other drawback is it will not accept larger materials such as beans or corn as the entry slots a just too small. I have to pre-crack my corn into smaller "bits" using my (Wonder mill on the KithenAid) burr grinder first, then the Nutrimill Classic will make it into fine flour. No problem giving it wheat, oats, quinoa, lentils, rice, etc. as long it is fairly small.
thanks. I have milled Ezekiel mix in the Nutrimill Classic and it mills the beans, wheat, ect.
I have NutriMill Harvest i use it for 1 and half year and i use 1 kg of Whole wheat same time and it is well worked nothing happened!!! I clean and it is cleaned with brush as well. And nothing happened to stones. U use in form first try and happened like that ???? With me flour never pure inside the machine. That never happened to me it is clean and stones are same. I checked after your video again and it was clean both the machine and stones never glazed. Let me say this NutriMill Harvest have to fix the stones till you hear stones are start to touch together then you have to pure wheat. If u pure the wheat and fix the stones it happened as u showed. Hope this help
If your stones glaze you will know bc it stops milling the wheat bc the stones are so smooth. It only did it with soft white wheat. So glad yours is not doing it!!
You should explain what “glazing” is
Glazing is when the is a build up or film over top of the stones. It makes them slick. They need to be rough in order to grind.
I love my nutrimill classic! I suppose it’s a matter of preference, and need. Have to agree with you, their customer service is excellent! Happy baking!
So glad you enjoy your Nutrimill C. I think I could have worked with it and had good outcomes. However, I was worried I might have damaged my stones.
Nutimill seems like a great company. Happy Baking to you too!! Have a great day.
Can you remill with the classic or is it not needed? Trying to research before making a purchase. But so far, I'm leaning towards the classic.
@@angelfoster9511 I’ve never had to remill, in all my years using this machine. I suppose one could if it were preferable, or needed. I’m sorry I wasn’t much help there. Perhaps you could drop company an email? They have always been quick to respond to all my questions in the past.
@sandriagutierrez2605 thank you so much. I saw another comment that the classic only worked to make fine flour for them...nothing else. I'm interested mainly in making baby cereal for my little one and then Secondly making flours. In your experience, Would this be good for baby cereal?
I have a Nutrimill and love it, I use it every wk to Make 3 loaves of bread a week.
Awesome. Do you have the classic or harvest? We use ours so much too. Almost daily. We do 2-4 loaves a week, depending on the week. So thankful for mills and access to living wheat!
@@ordinaryhomemaking6027 classic
What is glazing???
Glazing is when the is a build up or film over top of the stones. It makes them slick. They need to be rough in order to grind.
Never put oil on the gasket. The instructions tell you to prime it with flour and it will close and seal easier. I also know why you got flour on your counter when you milled that bit of grain.
@@elizabethG633 Thanks. Flour would definitely be easier.
When I made this video I did not have a users manual. I thought I read it somewhere.
The manual says you can use flour, cornstarch, or non stick cooking spray. (Which I took for using a little oil on a paper towel)
What’s your idea for the canister? I think I just didn’t slide it in far enough. I used it a couple of months then switch and just got it out for the video.
@@ordinaryhomemaking6027 to close the canister you have to shove it in and if it clicks and the 'yes' can be seen clearly and the canister does not move at all, it is connected right, I have to give mine a hefty shove to make it secure. But then I don't get flour everywhere. As for priming the gasket using the flour or cornstarch works the best for me.
By the way, I have 3 mills. The Nutrimill Harvest, the Classic and the manual Nutrimill Jr.
@@elizabethG633 what’s your favorite to use?
@@ordinaryhomemaking6027 I really like my Harvest, and use it all the time, the Classic I switch to if the Harvest needs to be cleaned, and it is a great machine too. I haven't used the Junior yet as I bought it in case we lose power long term. I also have the adapter for Junior so we can use it with a power drill, but so far our power has not gone out when I need to bake bread.
Where do you buy your soft white flour ?
I ordered from The Bread Beckers co-op. They come already sealed, in food grade reusable buckets. I them put a gamma lid on it. This time I am ordering from Aszure Standard Co-Op. Their products come in bags, so are cheaper. You will have to store them in something else after you pick them up. You can also get plastic buckets at Walmart in the bakery for a dollar.
I just got the mockmill 200 professional and it comes out not nearly as fine as my burr mill. And it overheats the flour to 125 degrees.
Did you send back a mockmill? I wonder if there’s a restocking fee because I tested (Used) it…
I did not send a mockmill back and waited months for mine. I sent back the Nutrimill Harvest.
Maybe the 200 heats it more because it is faster? My 100 is warm but not hot. The Nutrimill Classic and Mockmill 100 feel very comparable to me.
I would love the 200 bc it is faster, but maybe it's good I have the slow one.
@@ordinaryhomemaking6027 I did everything I could to love that mill, but along with not being able to get the grind, I wanted and the heat it was generating, come to find out the stones are made out of a aluminum oxide. They say it’s food, safe, and medical grade and what not but aluminum is aluminum to me. I hated to do it but I sent it back.
That makes sense! What new meal did you decide on? @@benjamindrew9232
For now I got another nutrimill classic. I’m starting a cottage small business baking and milling for people locally and needed an extra mill for gluten free grains.
I have the Grain Maker 99 with a motor kit and two nutrimills. If the demand is there we may get a Meadows commercial mill that has an 8 inch granite stone.
If you’re not worried about the material of the stones in your current mill, I would stick with it and have a nutrimill as a sidekick for bigger jobs. Just my thoughts.
Nice video thanks
Thank you! Hope it is helpful.
speed is not important to me as a fine grind
@@carolosborne126 that makes sense. I want fine and speed, mine is 100 is slower than the 200 but probably close to the Nurtimill classic for fine.
For me to make two loaves it takes around 12 minutes to mill.
@@ordinaryhomemaking6027 I am going to get a mill for Christmas and have been back and forth. Do you think the Mockmill is a good decision? It’s more in line with what we want to spend.
@@carolosborne126 I love my mockmill.
Ok I finally did a test. The mock mill is finner than the nutrimill class. If you tighten your stones on the mockmill after it starts. It makes it so smooth like that. It does take like 3x longer than the nutrimill classic and the wheat heats up more then the classic. But you can get it smoother with the mockmill. They were comparable until I started over tightening after it starts. I’m still looking but I believe that is what is recommended.
@@ordinaryhomemaking6027 I appreciate it. So I should be careful about over tightening it after it starts. The steel blades would be alot simpler but I like the idea of the stone grinders, how grain used to be milled. Are you still looking for a grain mill?
sounds like a car? definitely a plane
Yes, I think she was just nervous filming. I definitely think a plane! :D
The glazing on the stones is easily removed by running a cup of rice thru the mill
Yes, I did that several times, but I didn't want to do that all the time. I have never had glazing now.