The man who created the Mockmill recommends grinding 1/4 cup of white rice to clean the stones. It sure beats taking it apart to clean it. Nice video. I’m a newbie to flour grinding group. My Mockmill just arrived 3 days ago. I can’t wait to make my 1st loaf of bread made from freshly ground flours.
We are very pleased for the support of Chef Rachida; she is a wonderful baker and teacher and has placed herself at the leading edge of baking with her promotion of fresh milling!
I am so lucky to find you and your wonderful grinder. My mom and I enjoy it every time we are eating the bread coming from this amazing grinder. thanks again.
Paul B. Lebeau I've read such positive reviews regarding customer service with the Mockmill, naming you specifically. This, among the Mockmill's features, has convinced me to make this investment. Thank you for your commitment to your customers!
@@marieantoinettev712 Hi @marieantoinette Both bulghur and couscous are processed grain products. In most cases, the mockmill can turn those into a fine powder. If wheat berries are cooked and dried to make bulghur, you may be able to break them up in the Mockmill. Really, though, the tool is intended for milling fresh grains.
In Morocco and not occidental countries, you don't need personal ground machines as (thanks God) we still have everywhere places to ground what we need (seeds, ...) when we want. Machines are required in Occidental countries only.
This machine was invented for everybody. It has many settings where you can grind the whole wheat into the texture of pastry flour (super flour) which is almost impossible to achieve commercially. Good luck with your baking.
Fantastic job. My Mockmill will arrive tomorrow. So excited. How do you source all of your wheat berries. Looking for a reasonable place to get a variety like you showed us here.
Chef Rachida about how much of any wheat berries would one use for say, 3 cups of flour? Also, any suggestions on how to adjust for baking with fresh milled flour(as it hasn't settled as in store bought flours)? Thank you!
You may be technically right but no farmers ever grow wheat berries they just grow wheat. Most farmers would just laugh at you and send you back to the city if you asked for wheat berries. It is just wheat leave the berries in the berry patch. Do people grind rice or rice berries to make rice flour or corn or corn berries to make corn bread, just grind the grain and forget the berries.
I am looking into the mockmill and komo,which are made by the same manufacturer. While I love the komo and its longer warranty (12 years on komo vs 6 years on mockmill) ,it seems that the mockmill makes finer flour.I am somehow scared about adjusting this mill,unlike komo which seems to not needing this step.I would love your opinion on the komo,if you have any.Thank you.
Anneliez, i never owned Komo. But I trust Eric from BreadTopia.com, here is his answer: The most significant difference is that both the Mockmill 100 and 200 mill considerably finer flour than the Classic (or any other mill under $750 for that matter). The difference is quite significant. Fine flour can be achieved without having to sift out the nutritious bran. The only other real differences are the obvious ones like housing, styling, price and length of warranty. Good luck.
@@Chefrachida Thank you.Do you know if the mockmill attachment for the kitchenaid mixer makes the same flour as the mockmill 100 or 200? I already have the mixer, so I am thinking about the attachment, as I live in a condo where kitchen space is lacking.
Anneliz, great question. I honestly think that Mockmill 100 is the best grinder. I would not recommend the kitchen attachment. Plus Mockmill 100 can produce a very fine flour, KitchenAid attachment doesn't it.
Alice Wilde from what I learned you could sprout the grains to reduce phytic acid & for easier digestion but then you'd need to dry them in oven on lowest setting or dehydrate completely. Finally you'd grind them for sprouted flour. Hope that helps!
