5 REASONS TO MILL
YOUR OWN FLOUR
JOIN THE REVOLUTION
+ GOOD FOR YOU +
Part of living life to the fullest is knowing what you eat. Making sure you insist on goodness in your food. For example, the tiny living plant that is the essence of each grain kernel. Or the complex, protective, and supportive bran that coats the grain. Or the bountiful minerals and nutrients that can only be retained in full if you mill your grains yourself. That all this can be yours on a daily basis is the sensational story behind freshly home-milled grains.
+ YOU’RE IN CHARGE +
You’re empowered to decide just what you’ll eat. From your choice of specific grains, grown where and as you prefer, down to how fine (or coarse!) you grind them. Importantly: You decide when those nutritional treasure chests get opened. Only you can keep down to seconds the time between releasing the grains’ goodness and that goodness flowing, practically intact, into the foods you bake and cook. Goodness that’s yours to enjoy with friends or family. What could be better?
+ FLAVOR +
Whether you get your food from the grocery, the farmers’ market, a trusted neighboring farm, or your own garden, you insist on freshness. And grains, marvelously packaged by nature, are fresh ingredients. So just as foods made with fresh fruits and vegetables taste better, so too do foods made with grains milled just-in-time. Why make compromises? You know exactly what you want. Ask your nose to tell you the difference between your freshly-milled flour and flour out of the bag. You’ll be amazed!
+ OUR LIVING CULTURE +
Wheat, oats, rye and other cereals are the cornerstone of our culture. They made the prehistoric hunters and gatherers what today’s human is at her best: a social and forward-thinking being. Only as a community, and with good planning, could our ancestors produce, process, and store a bountiful harvest, to the benefit of all. That’s why we call the activity agriculture.
+ ADVENTURE +
You can’t find a more perfect way to enjoy food. Grain for fresh milling is grown all around the world, and certainly near your home. The variety is enormous! But fresh milling is not only for grains. There is an enormous variety of dried beans and peas, spices, and power foods such as amaranth and quinoa at your disposal for milling into luscious flours. Empower yourself to enjoy their full goodness. You’ll find yourself discovering foods for milling at every turn!
STONE MILLS
JOIN THE
FOOD
REVOLUTION
GET THE MOST OUT OF GRAINS!
WHY A REVOLUTION?
OFF WE GO!
“Yes, a revolution is underway! Awareness is growing of the disadvantages and dangers of engineered elements in the diet, of mass- produced, refined, cheap food. And there’s an awakening to the welcoming reaction our bodies show to fresh, naturally produced and minimally processed foodstuffs. That’s the basis for the Food Revolution. It’s about resetting our taste buds, considering our whole organism, enjoying the magnificence of nature’s own offering. And you can join that revolution today.“
– Wolfgang Mock –
WHAT CAN I MILL?
MILL MATERIAL
There are some things to consider when you want to mill with the Mockmill
Selecting the grain. Use only cleaned grains. Unclean grain main contain small stones that can damage the milling stones.
Only use dry grain for milling.Moist grain will lead to the buildup of a film on the milling mechanism. You can remove the film simply by milling dry grain on a course setting. If in doubt, press a kernel onto a hard surface with the back of a spoon: if it breaks with a lot crack, the grain is dry. Grain that is too damp for milling can be squashed flat and then looks like rolled oats. Rye should be stored for at least six months following harvesting before milling.
The Mockmill easily handles dried spices and seasoning including pepper, coriander and some more. Please note that some spices, such as cinnamon may need to be broken into pieces small enough to feed into Mockmill. To flush the mill of the aroma of milled spices, simply mill a small amount of grain (such as wheat or rice) right away. Then use this ‘’flavored flour’’ to add aroma to your baking or sauces!
Please refrain from milling nuts or oily food such as sesame, flax or poppy seeds. Even coffee beans contain a great deal of oil, which leaves a film on the grinding stones, rendering them incapable of processing the grain properly.
MILLING TABLE
HERBS/SPICES/SEEDS Anis whole Fenugreek Seeds Fennel Seeds Cardamom Pods Cumin Caraway seed Cloves Allspice Star Anise Tonka beans Cinnamon flowers Cinnamon sticks | GRAINS/SEEDS Amaranth Buckwheat Chia Seeds Spelt Einkorn wheat Emmer wheat Green spelts Foxtail Millet Oats Millet Kamut Lupin seeds Corn Milo Hulled barley Natural long grain rice Quinoa Rye Teff Tokya Buckwheat Wheat | LEGUMES Chick Peas Corn Dried peas Kidney beans Lentils Soya beans White beans Pinto beans |
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