QUESTIONS: 1) POWER: I've heard (albeit second hand, not officially) that Kitchenaid recommends not using a grain attachment on earlier models of their KSM that are less than 500w. All the newer models clear this hurdle, but I have an older KSM-5 that's only 350w. Any comments ? 2) TAMIS: If I want to replicate all purpose flour as closely as possible, I assume I'd need to grind twice (once med, and again fine) and also use a tamis for sifting out the bran afterwards. Assuming that's correct, what mesh is best ? 30, 40, 50 or 60 ? Thanks in advance.
It took me a while to figure out that the Mockmill and the komo is made by the same company. So I definitely trust it for performance. But I would only purchase it when on sale, while I save for the komo classic. I hate having to rely on another machine to do the task especially how the komo has a 12 year warranty. Plus I couldn't use the floursifter attachment with a mockmill.
Eric, will the MockMill work on any KitchenAid Mixer? We currently have the smallest model which is the 3.5 quart, tilt-head mixer. Unfortunately I don't know the wattage but my concern is that our mixer would burn out due to the power required to run this mill.
...are the coarser settings of any use whatsoever for baking...? i've just read some critical things about the fine settings(wheels grinding each other/wobbling)
Pastry flour is lower protein than all purpose or bread flour and it's usually roller milled. You can Mockmill a soft white winter wheat or another other low protein wheat variety and keep it whole grain or sift out much of the bran. This will still be different from roller milled soft wheat that is completely refined or even with some bran added back. Here's a good explanation in our forums of roller vs stone milling forum.breadtopia.com/t/create-ap-flour-from-whole-grain/9113/7
I have a hand cranked mill now and it uses stones to make flour but it requires much effort to turn but makes flour as soft as what you buy in the store, would the Mockmill be able to make this fine of flour after two or more passes thru the mill?
I was wondering if you would like to try a different way, of grinding wheat berries. I will soak my berries in water, for 12 - 24 hours. (The berries will become softer and easier to grind.) Place the berries, with a small amount of water, in a good food blender (Vitamix or Ninja) and blend the solution. I have done this 10 times with good success.
314Tazo That is entirely different method than traditional grain milling. You are creating a grain pulp, a very tasty alternative to milling whole grains. You can also take it a step further by sprouting the grains, similar to what your doing now, and then drying them for milling into four.
I have taken this idea from people who sprout berries. But, I am eliminating the full sprouting process. I wish that more people would recommend making the wheat/rye pulp. Wheat/rye berries have a longer shelf life than flour.
That's awesome. Making soba is an art and a science. I'm curious if you use an 80:20 ratio of buckwheat to refined wheat flour? I think that is what I saw this chef do in this video. She also sifts out the buckwheat hulls. ruclips.net/video/2NyumXt8ILo/видео.html
You took that apart and put it together like an army recruit
Close ups REQUIRED
Just like field servicing a M16 :)))
QUESTIONS:
1) POWER: I've heard (albeit second hand, not officially) that Kitchenaid recommends not using a grain attachment on earlier models of their KSM that are less than 500w. All the newer models clear this hurdle, but I have an older KSM-5 that's only 350w. Any comments ?
2) TAMIS: If I want to replicate all purpose flour as closely as possible, I assume I'd need to grind twice (once med, and again fine) and also use a tamis for sifting out the bran afterwards. Assuming that's correct, what mesh is best ? 30, 40, 50 or 60 ?
Thanks in advance.
I just LOVE being ignored.
No sale for you. 🖕
Aww muffin. :(
@@puretoronto Go back to buggering Ernie, Bert ... nobody asked you.
@@RovingPunster Awww... do you need a hug? Need some attention?
It took me a while to figure out that the Mockmill and the komo is made by the same company. So I definitely trust it for performance. But I would only purchase it when on sale, while I save for the komo classic. I hate having to rely on another machine to do the task especially how the komo has a 12 year warranty. Plus I couldn't use the floursifter attachment with a mockmill.
The mockmill attachment is a little too slow for me, I may go for the mm 200
Bread topia...
Frm where you bought wheat berry?? How much cost of Mock mill?its grind fine flour frm wheat?
Eric, will the MockMill work on any KitchenAid Mixer? We currently have the smallest model which is the 3.5 quart, tilt-head mixer. Unfortunately I don't know the wattage but my concern is that our mixer would burn out due to the power required to run this mill.
I have the same one. Did you end up getting this attachement and if so did it work out for you
Planning to buy this grain mill. I have 6 quart professional kitchenaid stand mixer bowl lift. Will the grain mill fit the kitchenaid that I have
Yes.
If I were to get a mill for grinding grains, it WOULD be a KoMo Mill. It's the best one out there and I've researched them all.
same design engineer, Wolfgang Mock. Sure you did your research?
@@muchohucho Sic transit gloria mundi
It is very slow
...are the coarser settings of any use whatsoever for baking...? i've just read some critical things about the fine settings(wheels grinding each other/wobbling)
Probably for pumpernickel flour or maybe cracked grains.
Will this make pastry flour?
Pastry flour is lower protein than all purpose or bread flour and it's usually roller milled. You can Mockmill a soft white winter wheat or another other low protein wheat variety and keep it whole grain or sift out much of the bran. This will still be different from roller milled soft wheat that is completely refined or even with some bran added back. Here's a good explanation in our forums of roller vs stone milling forum.breadtopia.com/t/create-ap-flour-from-whole-grain/9113/7
I have a hand cranked mill now and it uses stones to make flour but it requires much effort to turn but makes flour as soft as what you buy in the store, would the Mockmill be able to make this fine of flour after two or more passes thru the mill?
I was wondering if you would like to try a different way, of grinding wheat berries.
I will soak my berries in water, for 12 - 24 hours. (The berries will become softer and easier to grind.)
Place the berries, with a small amount of water, in a good food blender (Vitamix or Ninja) and blend the solution.
I have done this 10 times with good success.
314Tazo That is entirely different method than traditional grain milling. You are creating a grain pulp, a very tasty alternative to milling whole grains. You can also take it a step further by sprouting the grains, similar to what your doing now, and then drying them for milling into four.
I have taken this idea from people who sprout berries. But, I am eliminating the full sprouting process.
I wish that more people would recommend making the wheat/rye pulp. Wheat/rye berries have a longer shelf life than flour.
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never heard of that before, sounds interesting, and worth a try. Can't lose.
Can I grind spices?
Hello Breadtopia ! you look like a enjoy grinding grain life (^^)
I also have a stone mill handmade in Japan.
I grind SOBA at home(^^)
That's awesome. Making soba is an art and a science. I'm curious if you use an 80:20 ratio of buckwheat to refined wheat flour? I think that is what I saw this chef do in this video. She also sifts out the buckwheat hulls. ruclips.net/video/2NyumXt8ILo/видео.html
Could I do this with my coffee grounds?
your flour will forever taste like coffee.
but how to remove crust from flour?