Overview Mockmill
Depending on how much and how often you want to mill:
The Mockmill for kitchen machines suit 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 if:
- 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 robust housing: Mockmill 100
- You want a mill with a wooden housing: Mockmill LINO 100
The Mockmill 200 and Mockmill LINO 200 stand mills
suit you if:
- 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 robust housing: Mockmill 200
- You want a mill with a wooden housing: Mockmill LINO 200
The Mockmill Professional 200 stand mills
suit you if:
- You need more than 5 kg at a time
- You want a mill 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.
Shipping
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 grainlovers.shop > Service / Help > Shipping and payment conditions.
For countries that are not on the shipping costs list, please send an e-mail to info@grainlovers.shop
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.
Information Mahlgut
Mockmill-Mahlvorsatz: Drehen des Verstellknopfes
Mockmill 100 / Mockmill 200: Verschieben des Stellhebels (ausführliche Anleitung finden Sie hier)
Mockmill LINO 100 / Mockmill LINO 200 / Mockmill Professional 100 / Mockmill Professional 200: Drehen des Trichters
Der Mahlgrad der Mockmill kann auch während des Mahlvorgangs verstellt werden.
ACHTUNG: Allerdings gilt hier zu beachten, dass die Verstellung während des Mahlens (besonders Richtung fein) sehr schwer ist, da die Steine aufeinander zu bewegt werden müssen, während sich das Mahlgut dazwischen befindet. Tipp: Hebel langsam bewegen.
Daher empfehlen wir, mit einer kleinen Menge Getreide zu testen, ob der Mahlgrad richtig eingestellt ist.
GRUNDSÄTZLICH GILT:
Mockmill ERST einschalten, dann Mahlgut einfüllen (außer bei dem Mockmill Mahlvorsatz).
Der nährstoffreiche Getreidekeim enthält etwa 25% Eiweiß mit sehr vielen essenziellen Aminosäuren. Der besonders hohe Gehalt an B-Vitaminen, Vitamin E und verschiedenen Mineralstoffen wie Kalium, Eisen, Phosphor, Fluor, Magnesium, Kupfer und Mangan sowie Spurenelementen machen das Getreidekorn für unsere Ernährung so wertvoll.
Beim gekauften Mehl wurde der Keimling entfernt und die Anteile des Schrots heraus gesiebt, so dass nur der weiße Mehlkörper übrigbleibt. Dies ist notwendig, um das Mehl möglichst lange haltbar zu machen. Leider gehen auf diesem Wege fast alle Nähr- und Geschmacksstoffe verloren, am Beispiel Magnesium ist das besonders deutlich: Von dem Magnesium im vollen Korn bleiben im weißen Mehl weniger als 10 % übrig.
Nur im frisch gemahlenen Korn bleiben diese wertvollen Inhaltsstoffe ganz erhalten, wenn man nach dem Mahlen das Mahlgut gleich verarbeitet. Je älter das Mehl ist, umso weniger Nähr- und Geschmacksstoffe bleiben erhalten.
Für die Teigführung ist es sehr wichtig, dass der Anteil von feinen Partikeln sehr hoch ist, also dass die Mühle sehr fein mahlt. Die Anteile des Schrots (Hülle des Korns) und der Keimling sind im frischgemahlenen Mehl immer enthalten, wodurch das Mehl nicht rein weiß ist wie gekauftes Mehl. Bei unseren Mühlen liegt der Anteil der feinen Partikel bei ca. 92 %, was für Getreidemühlen ein sehr guter Werte ist.
Um Ihre Frage gut beantworten zu können, möchten wir vorab etwas über den Aufbau/ Inhalt des Korns schreiben:
Das Korn enthält reichlich Eiweiß mit vielen essenziellen Aminosäuren. Dazu einen hohen Gehalt an B-Vitaminen, Vitamin E und vielen Mineralstoffen wie Kalium, Eisen, Phosphor, Fluor, Magnesium, Kupfer und Mangan sowie viele sekundäre Pflanzenstoffe, die eine vitaminähnliche Wirkung haben.
Dazu kommen Fette, ätherische Öle und viele bioaktive Substanzen, zu denen auch Aromastoffe gehören. Kurz, Getreide ist ein großer Schatz, den uns die Natur schenkt.
Getreide gilt aufgrund dieser Nähr- und Wirkstoffzusammensetzung als eines der wertvollsten Lebensmittel. Die Mineralien und Vitamine befinden sich überwiegend im äußeren Teil des Korns, der Schale, die auch sehr reich an Ballaststoffen ist (Faserstoffe).
Der Getreidekeimling enthält hochwertige Pflanzenfette mit hochungesättigten Fettsäuren und fettlöslichen Vitaminen wie z. B. Vitamin E. Der Mehlkörper schließlich liefert Stärke, die unser Körper als Energiespender benötigt.
Frisch gemahlenes Getreide kann schnell „schlecht“ werden. Die ungesättigten Fettsäuren des Getreidekeims werden durch den Kontakt mit Sauerstoff nach kurzer Zeit ranzig und das Mehl (Mahlgut) nimmt einen bitteren Geschmack an. Um Mehl also lagerfähig zu machen, werden die Keime und die Randschichten, die den größten Teil der wertvollen Ballaststoffe enthalten, entfernt. So entsteht das weiße Auszugsmehl. Um alle für den menschlichen Körper wichtigen Inhaltsstoffe des vollen Korns zu bewahren, ist es daher notwendig, Getreide jedes Mal frisch zu Mahlen und möglichst rasch zu verarbeiten.
Nun zur Frage:
Das Mahlgut (Mehl) von frisch gemahlenem Getreide kann nicht als eine der üblichen Mehltypen wie z.B. 405 oder 550 angegeben werden.
Der Mehltyp hat nichts mit der Feinheit des Mehls zu tun, sondern gibt den Aschegehalt des Mehls in Milligramm bezogen auf 100 g Mehl an. Um die Mehltype zu ermitteln, werden 100 g Mehl verbrannt. Die Asche, die übrig bleibt, wird gewogen. Genau dieser Wert ist die Typennummer des Mehls. Und dieses Aschegewicht stimmt – auf wenige % Schwankungen genau – mit dem ursprünglichen Mineralstoffgehalt dieses Mehls überein.
Mehl mit der Typenbezeichnung „405“ hat demnach ca. 405 mg Mineralstoffe je 100 g Mehl, Mehl mit der Typenbezeichnung „1050“ hat demnach ca. 1050 mg Mineralstoffe je 100 g Mehl usw. …
Im Umkehrschluss bedeutet dies: Je kleiner die Typennummer, desto niedriger ist der Mineralstoffgehalt des Mehls. Und wenn wir mal verschiedene Mehltypen rein optisch miteinander vergleichen, werden wir feststellen: Je heller das Mehl ist, desto niedriger ist die Typennummer. 405er-Mehl ist sehr hell, fast weiß, 1050er Mehl hingegen hat eine deutlich bräunliche Färbung.
Bei diesen Mehltypen werden bei der Herstellung viele der oben beschriebenen Bestandteile des Getreidekorns vom Mehl getrennt, da es aus den oben genannten Gründen sonst nicht lagerfähig wäre. Beim Mahlen Zuhause kommt es darauf, dass der Mehlkörper (überwiegend Stärke) möglichst fein gemahlen wird und die Schrotanteile relativ klein bleiben. Das ergibt ein gutes Backergebnis.
Wir - Familie Mock- verwenden frisch gemahlenes Getreide seit 1975 für alle Produkte, für die man Mehl verwendet (Waffeln, Pfannkuchen, Brot, Spätzle, Biskuit etc.). Dabei verwenden wir auch alle Rezepte, die wir bereits vorher gekannt hatten. Wichtig ist, dass das frisch gemahlene Korn je nach Getreide mehr oder weniger Flüssigkeit "aufsaugt". Wenn Sie also eine vergleichbare Konsistenz Ihrer Teige herstellen, so wie Sie diese kennen, werden Ihnen diese auch gut gelingen.
Alle ölhaltigen Saaten wie z.B. Hanfkörner, Sonnenblumenkerne, Kürbiskerne, Leinsamen, Mohn, Sesam, Nüsse können NICHT alleine mit der Mockmill vermahlen werden. Die Mahlsteine können sonst verkleben und die Mockmill beschädigen.
Ölhaltige Saaten können zusammen mit trockenem Mahlgut gemahlen werden (zusammen mit dem Mahlgut, mit denen sie gebacken werden im Verhältnis 5 % zu 95 %.) Auch hier ist Vorsicht geboten, dass die Mahlsteine nicht verkleben.
Kaffee sollte auf keinen Fall gemahlen werden.
Buchweizen hingegen kann problemlos vermahlen werden.
Trockene Gewürze wie Pfeffer, Koriander, Kardamom etc. können gut gemahlen werden. (Danach sollten Sie eine kleine Menge Getreide wie etwa Weizen mahlen, um das Mahlwerk von dem Geruch der Gewürze zu reinigen.)
Die Mockmill kann die meisten getrockneten Hülsenfrüchte mahlen. Alle Hülsenfrüchte, die wir getestet haben, finden Sie auf unserer Mahlguttabelle hier.
Cleaning
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 Mockmill should never be submerged in water or other liquids.
Assembled, the Mockmill may be wiped slightly damp on the outside. However, no water should penetrate the Mockmill. The millstones must never be cleaned wet.
(See also cleaning the Mockmill)
Please also observe all safety regulations of your kitchen machine when using them together with the Mockmill.
Technical
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 scale 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 grains. The reason for this can be:
1. The grains are 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 (not parboiled) 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 grains: 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.
Please also observe all safety instructions for your food processor when using it together with the Mockmill.
Mockmill stone milling attachment
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 scale.
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.
If, contrary to expectations, problems should arise with your Mockmill, please give us a call or send us an e-mail. Our specialist staff can solve most problems over the phone.
Otherwise, please note the following:
The guarantee can only be claimed if the original sales receipt is presented.
The guarantee only applies to material or manufacturing defects, but not to damage to fragile parts, such as the hopper, or to damage caused by misuse after commissioning.
Abusive and improper handling, the use of force and interventions not carried out by our workshop will invalidate the warranty.
The guarantee does not extend or renew the guarantee period of 2 years.
When making a claim under the guarantee, please enclose proof of purchase and a detailed description of the fault with the defective appliance. We will repair or replace the defective appliance within the warranty period. Please call us beforehand.
After the warranty period has expired, you also have the option of sending the defective device to us for repair. Services after the warranty has expired will be charged.
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.
Figure A
Figure B
Fig. A: Turn the adjustment knob over the coarsest setting until you feel resistance.
Turn it over and above this resistance.
Fig. B: Lift off the adjustment knob.
Figure C
Figure D
Fig. C & D: Lay the Mockmill with the flange downwards (see picture). Hold the case on both sides at the height of the writing and press with your thumb against the side with the 3 springs. Pull the case towards you at the same time (if necessary, lightly tap the Mockmill with the spring side on a firm surface to release the case). Remove the housing.
Cleaning Figure E
Figure F
Fig. E & F: Hold the flange with your right hand as shown. Turn the inner body of the Mockmill towards you until it stops
Figure G
Fig. G: Remove the flange. The mill is open, both stones are free and can be brushed off.
To assemble the Mockmill, proceed in reverse order. The Mockmill is designed so that you cannot assemble it incorrectly.
Guarantee & Safety information
Quality pays off - after purchasing your Mockmill, simply register it on our homepage under Service / Help. For this you need the serial number of your Mockmill. This is located on the label on the back of the Mockmill, above the cable outlet.
Please enter all the required data and click the send button: the warranty registration is now complete. You will not receive a confirmation email.
The Mockmill is operated together with an electrical device, and that should always be supervised. The Mockmill should not be operated by children without supervision.
The Mockmill may only be operated with the hopper is attached.
Warning: Under no circumstances should fingers or any other objet be inserted it when the Mockmill is attached to the kitchen machine.
Items such as spoons, screwdrivers, etc. can damage the millstones.
The Mockmill should never be submerged in water or other liquids.
Assembled, the Mockmill may be wiped slightly damp on the outside. However, no water should penetrate the Mockmill. The millstones must never be cleaned wet.
(See also cleaning the Mockmill)
Please also observe all safety regulations of your kitchen machine when using them together with the Mockmill.
The Mockmill is guaranteed by Wolfgang Mock GmbH for home use against material and manufacturing defects for a period of 6 years from that date of purchase. Please register your device online at mockmill.com/products/warranty to ensure that your warranty is valid The warranty does not cover damage to fragile parts, such as the hopper or flour chute, when caused by improper use. We will repair or replace a defective Mockmill with in the warranty period. If repair is required, please call us or send an email to info@mockmill.com before returning the defective mill so that we can locate the nearest authorized service center for you.