FAQ

Depending on how much and how often you want to mill:

The Mockmill for kitchen machines suits you if:

- You occasionally only need small amounts of flour (mill max. 1.5 kg continuously, then your food processor needs a 45-minute break)

- you already have a kitchen appliance (Kitchenaid, Kenmore and old AEG models)

The Mockmill 100 and Mockmill LINO 100

suit you, though

- You need up to 2.5 kg of flour at a time

- You mill several times a week

- You are satisfied with a milling capacity of 100 g / minute at the finest setting (reference is wheat)

- You want a mill with a housing made from renewable raw materials: Mockmill 100

- You want a mill with a wooden housing: Mockmill LINO 100

The Mockmill 200 and Mockmill LINO 200 stand mills

suit you, though

- You need up to 5 kg of flour at a time

- You mill several times a week

- You want a milling capacity of 200 g / minute at the finest setting (reference is wheat)

- You want a mill with a housing made from renewable raw materials: Mockmill 200

- You want a mill with a wooden housing: Mockmill LINO 200

The Mockmill Professional 200 stand mills

suit you, though

- You need more than 5 kg at a time

- You want a miller that has a "continuous running motor" that can mill continuously

- you want to use the Mockmill commercially

- You need a milling capacity of 200 g / minute at the finest setting (reference is wheat): Mockmill Professional 200

The main difference is that the Mockmill does not have its own motor, but is driven by the motor of the respective food processor.

In the Mockmill stand mills models 100 and 200, powerful industrial motors work that run much faster and thus mill the milled material into flour more quickly. In the stand mills, the numbers 100 and 200 stand for the milling capacity, i.e. 100 g or 200 g per minute in the finest setting (reference wheat). The Mockmill stone milling attachment approx. 40-60 g per minute. In addition, the stand mills can mill a little finer due to their stone geometry.

Germany: free shipping - from an order value of € 49,90

For deliveries abroad, we only charge you the shipping costs that we incur. The shipping costs can be found at mockmill.com-> Service / Help -> Shipping and payment conditions.

For countries that are not on the shipping costs list, please send an e-mail to info@mockmill.com.

At Wolfgang Mock GmbH you can easily choose between the following payment methods:

Germany: PayPal, invoice, prepayment, SEPA direct debit

Europe: PayPal, prepayment

World: PayPal, prepayment

When you order in our online shop, you will automatically receive a selection field for the payment methods.

If you order by e-mail, please let us know your payment requirements when you place your order.

Mockmill stone milling attachment: Turn the adjustment knob

Mockmill 100 / Mockmill 200: Move the adjusting lever (for more detailed information please click here)

Mockmill LINO 100 / Mockmill LINO 200 / Mockmill Professional 100 / Mockmill Professional 200: Turning the hopper

The milling degree of the Mockmill can also be adjusted during the milling process.

ATTENTION: However, it should be noted here that the adjustment during milling (especially in the fine direction) is very difficult, as the stones have to be moved towards each other while the milled material is in between. Tip: move the lever slowly.

We therefore recommend using a small amount of grain to test whether the milling degree is set correctly.

BASICALLY:

Switch on the Mockmill FIRST, then fill in the milling material (except for the Mockmill milling attachment).

The nutrient-rich grain germ contains around 25% protein with a lot of essential amino acids. The particularly high content of B vitamins, vitamin E and various minerals such as potassium, iron, phosphorus, fluorine, magnesium, copper and manganese as well as trace elements make the grain so valuable for our diet.

When the flour was bought, the seedling was removed and the parts of the meal sifted out so that only the white flour body remains. This is necessary in order to keep the flour as long as possible. Unfortunately, almost all nutrients and flavors are lost in this way, this is particularly clear in the example of magnesium: less than 10% of the magnesium in the whole grain is left in the white flour.

These valuable ingredients are only retained in the freshly milled grain if the milled material is processed immediately after milling. The older the flour, the fewer nutrients and flavors that are retained.

It is very important for the dough process that the proportion of fine particles is very high, i.e. that the mill mills very finely. The proportions of the meal (shell of the grain) and the seedling are always contained in the freshly milled flour, which means that the flour is not pure white like purchased flour. The proportion of fine particles in our mills is approx. 92%, which is a very good value for grain mills.

In order to be able to answer your question well, we would like to write something about the structure / content of the grain in advance:

The grain contains plenty of protein with many essential amino acids. In addition, a high content of B vitamins, vitamin E and many minerals such as potassium, iron, phosphorus, fluorine, magnesium, copper and manganese as well as many secondary plant substances that have a vitamin-like effect ..

In addition there are fats, essential oils and many bioactive substances, which also include aromatic substances. In short, grain is a great treasure that nature gives us.

Because of this combination of nutrients and active ingredients, grain is one of the most valuable foods. The minerals and vitamins are mainly found in the outer part of the grain, the shell, which is also very rich in fiber (fiber).

The grain seedling contains high quality vegetable fats with highly unsaturated fatty acids and fat-soluble vitamins such as B. Vitamin E. Finally, the endosperm provides starch, which our body needs as a source of energy.

Freshly milled grain can quickly become "bad". The unsaturated fatty acids in the grain germ become rancid after a short time when they come into contact with oxygen and the flour (grist) takes on a bitter taste. So to make flour storable, the germs and the outer layers, which contain most of the valuable fiber, are removed. This is how the white extract flour is created. In order to preserve all the ingredients of the whole grain that are important for the human body, it is therefore necessary to freshly mill the grain every time and process it as quickly as possible.

Now to the question:

The grist (flour) of freshly milled grain cannot be classified as one of the common types of flour such as 405 or 550 can be specified.

The type of flour has nothing to do with the fineness of the flour, but indicates the ash content of the flour in milligrams based on 100 g of flour. To determine the type of flour, 100 g of flour are burned. The ashes that remain are weighed. Exactly this value is the type number of the flour. And this ash weight corresponds - with a fluctuation of just a few% - to the original mineral content of this flour.

Flour with the type designation “405” therefore has approx. 405 mg of minerals per 100 g of flour, flour with the type designation “1050” has approx. 1050 mg of minerals per 100 g of flour, etc. ...

Conversely, this means: the smaller the type number, the lower the mineral content of the flour. And if we compare different types of flour with each other purely visually, we will see that the lighter the flour, the lower the type number. 405 flour is very light, almost white, 1050 flour, on the other hand, has a distinctly brownish color.

With these types of flour, many of the above-described components of the cereal grain are separated from the flour during production, as otherwise it would not be storable for the reasons mentioned above. When milling at home, it is important that the endosperm (mainly starch) is milled as finely as possible and that the grist content remains relatively small. This gives a good baking result.

We - the Mock family - have been using freshly milled grain since 1975 for all products that use flour (waffles, pancakes, bread, spaetzle, biscuits, etc.). We also use all the recipes that we knew before. It is important that the freshly milled grain "absorbs" more or less liquid, depending on the grain. So if you produce a similar consistency for your dough, as you know it, you will succeed well.

All oil containing seeds such as Hemp seeds, sunflower seeds, pumpkin seeds, flax seeds, poppy seeds, sesame seeds, nuts cannot be milled with the Mockmill alone. Otherwise the milling stones can stick together and damage the Mockmill.

Oily seeds can be milled together with dry grist (together with the grist with which they are baked in a ratio of 5% to 95%.) Here, too, care must be taken that the milling stones do not stick together.

Coffee should never be milled.

Buckwheat, on the other hand, can be milled without any problems.

The Mockmill can mill most dried legumes. You can find all the pulses that we have tested on our grist table here

Mockmill stone milling attachment: Turn the adjustment knob

Mockmill 100 / Mockmill 200: Move the adjusting lever (for more detailed information please click here)

Mockmill LINO 100 / Mockmill LINO 200 / Mockmill Professional 100 / Mockmill Professional 200: Turning the hopper

The milling degree of the Mockmill can also be adjusted during the milling process.

ATTENTION: However, it should be noted here that the adjustment during milling (especially in the fine direction) is very difficult, as the stones have to be moved towards each other while the milled material is in between. Tip: move the lever slowly.

We therefore recommend using a small amount of grain to test whether the milling degree is set correctly.

BASICALLY:

Switch on the Mockmill FIRST, then fill in the milling material (except for the Mockmill milling attachment).

If the millstones "stick" together, you will notice this as the mill starts to mill much more slowly. The flour comes out of the outlet more and more slowly while the motor is still on and the hopper is still filled with grist. The reason for this can be:

1. The grist is too moist

2. The grist has too high an oil or fat content

3. The Mockmill is set too "fine", i.e. the stones would touch each other strongly when idling (very loud milling noise)

If you keep the Mockmill running now, it will come to a standstill, i.e. the engine will stall. In this case, proceed as follows:

1. Switch off the Mockmill immediately if the Mockmill is very slow or if the flour no longer emerges at the usual speed or no longer emerges at all. The milling noise is also quieter and quieter and you can only hear the motor "hum".

2. Empty the hopper

3. Set the milling to coarse

4.Turn on your Mockmill and put half a cup of dry long grain rice in the funnel (with the Mockmill running)

6. Let the rice run through.

7. While the mill is still running, set your Mockmill to the finest setting (stones touch each other with a slight milling noise).

8. Add another half cup of rice and let your Mockmill mill until the hopper is empty.

Your stones should now be in their original condition (glue removed). If not, mill a little more rice on coarse 

9. If your Mockmill still does not mill correctly, please open the Mockmill (see under Technology, Opening and Closing the Mockmill). In most cases you will now see a circular, brownish film on the stones. Now scratch with a sharp object, e.g. with the tip of a paring knife, make a few slits in the surface of this "film". Close the Mockmill again and now mill 1-2 cups of rice or grain on a coarse setting. The coarse grist can now better "attack" these scratched openings and thereby remove the film from the milling stones.

The flour temperature depends on the amount and fineness of the grist: the finer, the warmer!

We work with a scientist who stores almost all known mills from around the world in his university laboratory and whose milling results he regularly tests. He bakes with the flours heated differently by the milling. His result: Up to a temperature of 60 ° C he could not find any disadvantages for the baking process in any of the tests. The bread volume and taste also remained the same up to a temperature of 60 ° C during milling.

Our stones are composite materials made of ceramic and corundum and offer a very long service life without noticeable wear. The hardness of our stones is 9.0 MOH compared to 6.0 MOH for granite or a diamond with 10.0 MOH. An important result of the dissertation (doctoral thesis) published in 1995 on "stone disk mills" is: the harder the stone, the gentler the milling process of the grains. Because for gentle milling, the difference between the hardness of the milling stones and the hardness of the grist is crucial. The greater this difference, the gentler and better the milling process.

Corundum is used in many medical implants, dental and surgical tools, and other common applications (including dietary supplements). There is no risk of toxicity.

The millstones can touch if the mill is adjusted too fine. In our mills, the milling stones shouldn't touch each other while milling. In fact, the presence of the grist prevents such contact during milling because it acts as a buffer between the stones.

If you look at the milling chamber, you will see that the top stone that you removed is "sitting" on two small springs. So there is always an active "pressure relief" that protects the stones from damage by the other stone.

So you can set the mill in idle to the point at which the stones touch each other very easily. Then you should hear a slight "ticking". That's the sound of that "depressurization". The stones actually touch, then they "jump" away from each other. Again and again at tiny contact points. This is the best setting on your mill to mill the flour very finely. Don't let the ticking bother you! Do not let the Mockmill run idle longer than necessary. And never let the stones sharpen on each other in such a way that a loud "milling noise" can be heard.

Attention: The springs are loosely inserted. They can fall out if you turn the Mockmill “open” to remove the flour residue from the milling chamber.

A. Adjustment knob
B. Stainless Steel spout
C. Hopper
D. Fixing screw
E. Body with scale

Loosen the fixing screw and remove the protection from the kitchen machine. Insert the Mockmill with the metal square in the opening of the kitchen machine and if necessary move the Mockmill back and forth until it is firmly seated in the square opening. When the Mockmill is seated properly, the pin on the Mockmill snaps into the notch on the edge of the ferrule. Tighten the supplied extra-long fixing screw until the Mockmill is securely connected to the food processor.

1. Fold down the stainless-steel spout over the edge of the bowl
2. Set the milling degree
3. Fill with grains
4. Switch on the kitchen machine

Before use, mill one cup of grain on a coarse position and dispose of this flour.

This process cleans the stones of possible manufacturing-related soiling.

Simply turn the adjustment. The fineness of the flour can be adjusted between 'fine' and 'coarse', even during the milling process. The differently sized dots on the scale will help you.

The finest position is somewhat variable: Turn the adjustment knob in the direction 'fine' until the arrow on the adjustment is opposite the smallest point on the scale. Very vivid to see in our video. It is possible to turn a little beyond that, but only so far that you do not hear the stones touching each other during milling (a grinding noise!). If you have turned it too far, the flour flow decreases and can come to a stop. Then if you turn back the flour flow starts again.

Fold the spout down over the edge of the bowl. Fill up with grains and turn on your kitchen machine. It is best to mill at high speed.

You can already stir the other ingredients for your dough while you are milling in the bowl. You can interrupt the milling process at any time and switch on / off the device as required.

Attention: For models with tilt able engine head, please note that it must not be tilted while grain is in the hopper.

If you mill it from time to time on a course setting, the mill cleans itself. When the machine has stood for a long time or will stand (holidays) we recommend that you clean the mill of flour residues.

This is very simple: disassemble the Mockmill as shown in the photos in the next section. Clean the stones with flour residue with a brush.

Turn off the kitchen machine and unplug the appliance. Remove the hopper and stainless-steel spout from the Mockmill. Remove the Mockmill from your kitchen machine.