FAQ

Find an answer to the most frequent questions

Milling Information

How do I adjust the milling degree?

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).

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What is the difference between whole wheat flour and white flour?

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.

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What type of flour is freshly milled whole wheat flour?

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.

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Can you mill oily seeds with the Mockmill?

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.

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Can the Mockmill mill pulses?

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

 

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