I had another product - used it twice - and was very disappointed....but held onto it...and continued to buy flour. My husband always tells me in order to do a “good job”, we need the “right tool”.....and voila! I bought The Right Tool....it’s wonderful!
I received this mill as a gift from my wife! I’m very pleased with my new Mockmill! It does everything it is supposed to do! I highly recommend the Mockmill!
Like everyone else I received my mill late September. No problem setting it up. Afterwards I got the email about the tutorial and learned one more technique of adjusting the stones for courser >10 or finer <1 grind that was not described in the instructions. I don't have anything to compare it to as I have never milled my own flour. And I'm new to the whole concept of whole grain flour…not whole wheat. BUT IT IS AWESOME. I've milled corn grits, corn meal, creamy wheat and lots of flour. I've baked bread, asian style buns, focaccia, cookies, biscuits, cupcakes and chocolate cake with very little, if any, adjustments to the ratios, sometimes using 100% whole grain and other times 50%-60% with delicious results. I love not having to run to the store to buy flour anymore. It stays on the counter. Looks great. I usually mill more and store in a container that gets used up within a week. Can't wait to experiment more!
Just unboxed it tonight so these are only initial impressions. I have previously milled using the dry container on my Vitamix and my Nutrimill Classic. Tonight I ran 600 grams of soft white wheat through at the fine setting, and it took 2 min 36 seconds. Speed is good! Temp of the flour came out to be 104.7. I did run rice through prior to this so the stones perhaps had some residual heat from that, so not sure if that impacted the final temp. The fineness of the flour is far and away better than my Nutrimill Classic! Powdery is the best way to describe it- just super fine.
My Mockmill 200 grinds the finest whole grain flour I have ever seen. set on the finest setting, the flour is as fine as talcum powder. I used to have a Royal Lee grain mill but the Mockmill finds even finer flour than the Royal Lee without themes and lengthy cleanup go the Royal Lee. Also, the Royal Lee left a gluey gluten residue when I used it for fine flour. The Mockmill is easy to clean and does not leave the gluey residue. As A result the Mockmill is the the BEST grain mill I have ever used.
I have already used my Mockmill for three “projects. The first was to grind a 50% mixture of Turkey Red and Red Fife for a Hearth Bread adapted from Peter Reinhart’s book on whole grain baking. The texture of the bread was superior due to the finest grind possible with the Mockmill. The flavor was excellent as well. My second project was to grind a 50% mixture of buckwheat and soft white wheat to make pancakes.The pancakes were quite fluffy, considering the fact that they were made with 100% whole grain. They tasted great as well. My third project was to grind some Kamut on a coarse setting and use the result for hot cereal. Again, I had a great result
Given the way my Mockmill behaved for these three projects, I can safely say that the machine was the best and most versatile mill I have ever used. It has my most enthusiastic recommendation.