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Mockmill 100 Grain Mill

$354.00

Mockmill 100 Grain Mill

Designed by Wolfgang Mock, the German-made Mockmill stone burr grain mill uses the latest corundum-ceramic grinding burrs to quickly transform whole grains into the freshest, most nutritious flour you've ever enjoyed! 

The cabinet of the Mockmill is made of injection-moldable, Arboblend bioplastic. Made primarily of wood lignin and cellulose fiber and sometimes referred to as liquid wood, this remarkable new material is super strong, lightweight, and attractive. Consisting of 100% renewable materials, Arboblend lets product designers use wood in ways never before possible. Arboblend's low cost has also allowed Wolfgang to offer the Mockmill at a remarkably low price point despite its excellent performance. 

Two motor options are available. The Mockmill 100 has a powerful 360 watt (1/2 horsepower) motor, and the Mockmill 200 has a powerful 600 watt (3/4 horsepower) motor. Both provide fast milling—you get the flour you want quickly, and its freshness delivers full flavor and nutrition without the degradation that inevitably occurs to flour that sits around before use. Even with its power and speed, the Mockmill's small footprint takes up very little space in your kitchen.

Moving a small lever lets you easily adjust output texture from super fine flour to coarse meal or even cracked grain. This texture range is infinitely adjustable, so you literally can achieve any texture you want for making whole grain artisan breads, sandwich loaves, fine pastries, cakes, corn bread and much more.

Artisan Bread with Nuts

The Mockmill's corundum-ceramic stones provide stay-sharp cutting surfaces that grind your grain without excess heat. And a new feeding-channel design in the surface of the stones helps the Mockmill grinder produce an exceptionally high percentage of the finest flour.

The Mockmill electric stone burr grain mill requires zero maintenance, and cleanup is minimal and quick. Access to the milling chamber requires no tools, and takes just seconds.

Dry grains can be ground with the Mockmill grain mill, including soft or hard wheat, oat groats (dehulled oats), rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, soybeans and dent (field) corn. It will also grind lentils, medium size dry beans (pinto, red, kidney, garbanzo beans, & more), and dried, non-oily spices. It isn't suitable for herbs, oilseeds like flax or sesame, popcorn, or fibrous materials, or for large beans.

At Pleasant Hill Grain, our decades-long experience spans the milling spectrum from home-use to commercial. We'd be delighted to visit with you about a Mockmill grain mill or any aspect of your milling needs. We'd appreciate your business, and we look forward to serving you in any way we can!

Mockmill Grain Mill

Model
100
200
Milling rate for bread flour texture
3.5 oz/min
7 oz/min
Hopper fill capacity (wheat) 2 lb 7 oz (level, lid on) 2 lb 7 oz (level, lid on)
Dia. of corundum-ceramic mill stones 3.7" 3.7"
Industrial motor electric rating, watts 360W (1/2 HP) 600W (3/4 HP)
Weight 13 lbs 4 oz 15 lbs 14 oz
Dimensions (W x D x H) 7.5" x 8.7" x 15" (including spout) 7.5" x 8.7" x 15" (including spout)
Warranty 6 years 6 years

For more details see the specs tab, above.

WHOLE GRAIN NUTRITION: HARVEST THE BENEFITS! 

Imagine that for years, your children ate mainly candy. Imagine that you did, too. Imagine an entire nation on a candy diet. Imagine the health consequences.

Whole grain pancakes Natural whole grains contain a myriad of health-essential nutrients, from proteins to vitamins and amino acids. But "white flour" consists only of the starchy endosperm of the wheat kernel. In its natural form the endosperm provides wholesome energy, but it's the least nutrient-rich part of the grain. Removed are the nutrient-packed bran, wheat germ, and wheat germ oil. Then to make it extra white, industrial processors go further, chemically bleaching it, and returning just enough of a few vitamins to stave off beriberi and rickets. They're allowed to call the end product "Enriched Flour" but a truthful label would read "Impoverished Flour." This snow white, denutritionalized substance is a commodity worth billions of dollars annually to its merchandisers because of a commercially useful trait: Unlimited shelf life. No matter how long it sits in the mass distribution channel, it can't go bad precisely because there's actually nothing left in it that can go bad. Nutritionally, it's bad when bagged. A few companies have grown enormously rich marketing this pseudo-food on the basis of convenience, ease, and its dazzling white appearance. But a blind eye was turned to the consequences of replacing real whole grain flour with something that looks special, yet is virtually devoid of nutrition. In essence, candy. So widely has this nutritional travesty become accepted that we call it—and think of it as—wheat flour. But to depart further from natural grain flour would scarcely be possible. Then to make matters worse, artificial sweeteners, flavors and colors, appetite stimulants and preservatives are added to many of our foods. "Artificial" tells you those things aren't naturally food. But have you ever wondered what they actually are , then ? Did you know some of them are actually petroleum derivatives? And what unintended side effects might those complex counterfeit compounds have on us? 

The human body is an absolute marvel; scientists have a long way to go to understand a tenth of how we work. But as capable and as resilient as our bodies are, common sense and history teach that we need wholesome, nutritious food to remain healthy and strong. The denatured byproducts being mass marketed today don't provide what we need, because they've been profoundly altered by processes in which real nutrition is considered last, or not at all. 

Homemade artisan whole grain breads There's a great solution to this problem. By grinding grains in your kitchen and using the whole grain flour while it's fresh, you get the nutrition needed for strength and health. You also get far tastier food, with genuine character—incomparably more satisfying than today's mass marketed pretenders. After transitioning to whole grains, putting out a plate of white styro-bread will elicit comments like "Why are you giving us this ... and where's the good stuff ?". Even flour labeled as "whole grain" in stores falls far short of what you can easily grind yourself, because unless it's ground while you wait, the essential Vitamin E in true whole grain flour would go rancid in days (meaning that it's probably been removed), and all nutrients begin steadily oxidizing-away from exposure to oxygen as soon as grain is milled. What's in those bags is not whole grain flour if it's been sitting on a shelf for even a few days; that's literally impossible. 

Making real food is more than doable, it's downright fun with help from Pleasant Hill Grain! A grain mill is the place to start. And to make whole grain bread quickly, easily and with consistently wonderful results, nothing beats a quality stand mixer that's capable of mixing and kneading bread that's ready to pop in the oven—quickly and without hand kneading. These machines make it easy to turn the corner to a far better and more enjoyable way of eating!

Highly Recommended Whole Grain Cookbooks & Videos! 

Don't miss our treasury of cookbooks for whole grain cooking & baking! We have old favorites and exciting new titles, full of tasty and nutritious recipes. These resources will open up new worlds of whole grain adventure for you, whether you're an old hand or just beginning the journey. Whole grain wheat, beans & alternative grains are all covered! 

Click for cookbooks & DVDs

See bulk whole grain wheat and many other grains

Click for info on grinding fibrous materials and nuts.

Grain Mill Accessories & Replacement Parts

Click to see Grain Mill & Flaker Attachments or Grain Mill & Flaker Replacement Parts.

COMPARE ELECTRIC GRAIN MILLS

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Click to see our  electric grain mill comparison table

We offer a wide selection of grain mills: 

Click to see our category page of  all grain mills!


THIS PRODUCT IS MADE IN GERMANY!

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Specs

Manufacturer Part Number
MM 111
UPC/EAN Number
674862652785
Brand
Mockmill, Wolfgang Mock GmbH
Width
7.5"
Depth
8.7"
Height
15"
Weight (lbs.)
13.25
Max Height of Bowl at Spout
4.37
Burr Material
Ceramic-corundum
Housing Material
Arboblend® (renewable raw materials)
Volts AC
110V, 60Hz (U.S. power)
Origin
Imported
Country of Manufacture
Germany

Use Instructions

The Mockmill 200 comes with transport locking devices that must be removed before use. Watch the video above to learn how to remove these devices. The Mockmill 100 does not come with transport locking devices.

Shipping

We stock this product in our Nebraska warehouse. Most of our shipments are by UPS Ground or Home Delivery and you should receive your order in five business days or less from ship-out. Click here for more information about shipping.

Accessories for this product:

Hard White Wheat, Organic, Superpail

This hard white spring wheat is certified organic and ideal for bread making. Breads made with hard red and hard white wheats will be very similar; the main difference is that red wheat produces a fuller, heartier flavor, and the bread will have a slightly darker color. If you're just starting out with whole grain baking and don't know how to pick, we suggest starting with hard white wheat berries. Note: Don't confuse "whole grain white wheat" with store-bought "white flour"! White wheat kernels are actually light brown in color. Store-bought white flour, on the other hand, is essentially nothing more than the endosperm (energy-producing carbohydrate) part of the kernel, with nearly everything nutritious removed in the interest of indefinite after-milling shelf life... which benefits huge commercial millers, at the expense of your health and the character of your food.

Our grain is triple-cleaned. It's also been tested, in the most meaningful way possible—by baking bread with it. You can depend on wheat from Pleasant Hill Grain to make bread and other baked goods that rise well, taste wonderful, and are packed with wholesome, natural nutrition! For those who may want to sprout some, our wheat is sproutable. Sprouting results may vary. Our current lot of organic hard white wheat has a protein content of 12%.

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

Our hard white wheat is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another name for the same container.) The net (contents) weight of the grain is 43 lbs. When you store grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils, for example. And isn't this interesting: Chances are you've never seen weevils in the white bread or crackers you bought from the store. That's because weevils put no stock in media campaigns from white-flour milling conglomerates; rather, they know what's good for them, and they'd come after your grain from miles around if you let them. And mice have good nutritional judgment, too. Not that there's ever been a mouse in your house, but if there was... you wouldn't want it having access to your grain. Secondly, grain needs to be kept dry. The grain we sell is all dried to a very low moisture level that's optimal for storage and baking and guarantees that you get the most grain for your money. You need to protect your grain from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our grain comes in provide full protection against storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so so your grain enjoys complete peace and quiet until you want to use it, even if that’s ten or twenty years from now. Note: If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this Web page). Super Pail packaging is the "gold standard," the ultimate protection for your grain!

All of our grain is triple-cleaned (also called "triple washed") to ensure purity and protect your grain mill from any foreign objects. (Grain that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

Our organic hard white wheat has a shelf life of 10+ years when unopened and stored in a cool, dark, dry environment.

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). This applies equally to both the Organic and the Conventional (Non-Organic) grain. Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

White wheat (triticum aestivum) is a gluten-containing grain that’s very similar to red wheat, but has a sweeter, milder flavor and lighter color. There are two kinds of hard white wheat: winter wheat, and spring wheat. The wheat for sale on this page is organic hard white spring wheat. Spring wheat is planted in the spring and harvested in late fall/early winter.

White wheat is a hybrid grain, which means that older varieties of wheat with qualities such as disease resistance, weather tolerance, and high protein content, were crossed to produce a crop that has all the best qualities for bread baking and high yields.

Hard wheat has a higher protein content than soft wheat, and more protein translates to stronger gluten development in baked goods. This means that hard wheat is the best variety of wheat for making bread, pasta and pizza dough with. Soft wheat is ideal for cookies and pastries.

Hard white wheat can be ground into flour, flaked (rolled), or cooked and eaten as a side dish similar to rice. White wheat is high in iron, protein, and fiber. It’s a versatile, delicious, and nutritious choice for everyday baking!

To cook hard white wheat, it’s best to soak the grain overnight. Soaking the grain will ease digestion, make the grain’s nutrients easier to absorb, and shorten the cooking time. To cook, add the whole or cracked, pre-soaked white wheat berries to boiling water (2.5 parts water to 1 part grain) for 45 minutes to an hour. The cooked wheat can be used to make grain salads, or to put into casseroles or soups.

If you’re transitioning from white bread to whole wheat bread, using white wheat is an ideal wheat to start with because of its mild flavor, and white color. We recommend you begin baking with half white flour and half whole wheat flour, and increasing the percentage of whole wheat flour over time. This should make the adjustment easier, especially for children. If you’re unsure whether red or white wheat would be better, we suggest getting a sample of each to find out which you enjoy the flavor of better. Grain samples can be purchased here.


(More info) See product
$141.90 - $147.76
Hard Red Wheat, Organic, Superpail

Our hard red spring wheat berries are certified organic and ideal for bread making. Breads made with hard red and hard white wheats will be very similar; the main difference is that red wheat produces a fuller, heartier flavor, and the bread will have a slightly darker color. Red wheat kernels are reddish-brown in color. Our current lot of organic hard red wheat has a protein content of 13.2%.

Ideal for baking: Our grain is triple-cleaned. It's also been tested, in the most meaningful way possible—by baking bread with it. You can depend on hard red wheat from Pleasant Hill Grain to make bread and other baked goods that rise well, taste wonderful, and are packed with wholesome, natural nutrition! For those who may want to sprout some, our red wheat berries are sproutable. Sprouting results may vary.

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

Our hard red wheat is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another name for the same container.) The net (contents) weight of the grain is 43 lbs. When you store grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils, for example. And isn't this interesting: Chances are you've never seen weevils in the white bread or crackers you bought from the store. That's because weevils put no stock in media campaigns from white-flour milling conglomerates; rather, they know what's good for them, and they'd come after your grain from miles around if you let them. And mice have good nutritional judgment, too. Not that there's ever been a mouse in your house, but if there was... you wouldn't want it having access to your grain. Secondly, grain needs to be kept dry. The grain we sell is all dried to a very low moisture level that's optimal for storage and baking and guarantees that you get the most grain for your money. You need to protect your grain from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our grain comes in provide full protection against storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your grain enjoys complete peace and quiet until you want to use it, even if that’s ten or twenty years from now. Note: If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this Web page). Super Pail packaging is the "gold standard," the ultimate protection for your grain!

All of our grain is triple-cleaned (also called "triple washed") to ensure purity and protect your grain mill from any foreign objects. (Grain that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

Our organic hard red wheat has a shelf life of 10+ years when unopened and stored in a cool, dark, dry environment.

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). This applies equally to both the Organic and the Conventional (Non-Organic) grain.

Red wheat (triticum aestivum) is a gluten-containing grain that’s very similar to white wheat, but has a more robust, nutty flavor. To sweeten the slightly bitter taste of red wheat, honey may be used in a bread recipe. There are three different kinds of red wheat: hard red winter wheat, hard red spring wheat, and soft red winter wheat. The wheat for sale on this page is organic hard red spring wheat. Red wheat is so named because of the color of its bran, which has a reddish hue. Spring wheat is planted in the spring and harvested in late fall/early winter.

Red wheat is a hybrid grain, which means that older varieties of wheat with qualities such as disease resistance, weather tolerance, and high protein content, were crossed to produce a crop that has all the best qualities for bread baking and high yields. Red wheat was originally introduced to the Great Plains in the 1870s by immigrants from Russia. Today, the majority of wheat grown worldwide is hard red wheat.

Hard wheat has a higher protein content than soft wheat, and more protein translates to stronger gluten development in baked goods. This means that hard wheat is the best variety of wheat for making bread, pasta and pizza dough with. Soft wheat is ideal for cookies and pastries.

Hard red wheat can be ground into flour, flaked (rolled), or cooked and eaten as a side dish similar to rice. Red wheat is high in iron, protein, and fiber. It’s a versatile, delicious, and nutritious choice for everyday baking!

To cook hard red wheat, it’s best to soak the grain overnight. Soaking the grain will ease digestion, make the grain’s nutrients easier to absorb, and shorten the cooking time. To cook, add the whole or cracked, pre-soaked red wheat berries to boiling water (2.5 parts water to 1 part grain) for 45 minutes to an hour. The cooked wheat can be used to make grain salads, or to put into casseroles or soups.

If you’re transitioning from white bread to whole wheat bread, we recommend you begin baking with half white flour and half whole wheat flour, and increasing the percentage of whole wheat flour over time. This should make the adjustment easier, especially for children. If you’re unsure whether red or white wheat would be better, we suggest getting a sample of each to find out which you enjoy the flavor of better. Grain samples can be purchased here.


(More info) See product
$141.90 - $147.76
Einkorn Organic, SuperPail

Our einkorn wheat is certified organic, cleaned and great for baking & cooking purposes. Like all of Pleasant Hill Grain's whole grain products, it is GMO-free.

Einkorn, the oldest form of cultivated wheat, has been grown for thousands of years, making it an ancient grain. You can read much more about its unique history, and its uses, further down in this description.

Our grains are cleaned to protect your grain mill from any foreign objects. (Organic einkorn wheat berries that aren't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want rocks in your food!) Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Our einkorn is certified organic and non-GMO, and comes in heavy duty buckets containing 26.5 lbs. net weight. When you store grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your organic einkorn from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our organic einkorn berries comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, sealed Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after the lid is put on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the grain itself.)

Our SuperPail buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your organic einkorn enjoys complete peace and quiet until you want to use it, even if that’s ten or twenty years from now. Note: If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this Web page).

Unopened einkorn has a shelf life of 10 years when stored in a cool, dark, dry environment.

Einkorn wheat hasn't been widely produced for many years because it’s more difficult to harvest and yields only one fifth as much volume compared to modern wheat. But interest in it has grown rapidly as awareness of its great nutritional advantages has spread.

The protein content of einkorn wheat is 30-50% higher than in modern wheats. In addition to its high protein content, einkorn contains large amounts of essential fatty acids, antioxidants lutein and beta-carotene, minerals phosphorus, iron, zinc, potassium and manganese, and vitamins A, B2 and B6. Einkorn also contains 30% less starch than modern wheat.

Einkorn is a diploid grain, meaning it has two sets of its seven chromosomes for a total of 14 chromosomes, whereas modern red and white wheats, and spelt, have six sets of seven chromosomes, for a total of 42 chromosomes. The simpler genetic structure of einkorn wheat makes it easier to digest than modern wheats. Many people who experience gluten sensitivities are able to enjoy baked foods made with einkorn flour, but since it does contain gluten it isn’t recommended for people with Celiac disease.

Einkorn berries can be cooked for a side dish or hot cereal, or ground into flour and used in a variety of baked goods. Whole grain einkorn flour can be used in place of any other type of wheat for breads, pasta, pancakes, biscuits and more!

Bread dough made with einkorn flour is less elastic than dough made with modern wheat, and because there isn’t a lot of elasticity to develop, einkorn dough can be fully kneaded in a very short time. Einkorn bread dough can easily be mixed and kneaded by hand. The gluten structure of einkorn is less strong than that of modern wheat, so to prevent falling while baking, it's important not to let the dough over-proof.

Einkorn flour absorbs less liquid and takes a little longer to absorb liquid than modern wheat flours do; this should be taken into consideration when substituting einkorn flour for modern wheat flour in yeast bread recipes. A good place to start when converting yeast bread recipes for einkorn is to use ⅓ less liquid than the recipe calls for (eggs and butter shouldn’t be considered a liquid).

Whole grain einkorn flour can usually be substituted in equal measurement for modern wheat whole grain flour in quick breads, pancakes, cookies and cakes, but generally you’ll need to reduce liquid by 10-15% in these recipes. Einkorn doughs and batters will be a bit stickier to work with than those made with modern grains, but baking results are not adversely affected. We recommend The Einkorn Cookbook as a great resource for tasty, wholesome recipes.

The word einkorn is German and means “one kernel”, referring to the single floret in a spikelet of einkorn grass; modern wheats grow 3-5 florets per spikelet. Einkorn is also known by other names including farro piccolo (Italian), shippon (Hebrew), and le petit épeautre (French).

(More info) See product
$158.14 - $166.40
Spelt Organic, SuperPail

Our spelt grain is certified organic, triple-cleaned and perfect for baking & cooking purposes.

Our spelt is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 43 lbs. net weight. When you store spelt grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your spelt from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our bulk spelt comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your spelt berries enjoy complete peace and quiet until you want to use them.

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

All of our spelt grain is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Spelt that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Spelt wheat (triticum spelta) has many of the same characteristics as common “bread wheat”. The earliest known existence of spelt is from 5000 BC, making it an ancient grain. In the Bronze Age spelt spread throughout central Europe, eventually becoming a staple grain. By the 20th century nearly all spelt wheat fields had been replaced by common wheat fields to achieve higher yields at a lower production cost. (Common wheat yields are about 40% higher than that of spelt.) Spelt is primarily grown in Germany and Switzerland now. The German word for spelt is “dinkel”. Spelt berries are slightly larger than common wheat berries, and they have a light red hue compared to white wheat.

Spelt costs more to produce than common wheat because spelt is a covered grain, whereas common wheat is naked, and it’s more expensive to remove the hull from covered grain than from naked grain. Covered grain has a thick, tightly attached hull and industrial-grade equipment is required for removing it, after harvesting. Naked grain has a much thinner, loosely attached hull that’s removed through a simple process in the field when the grain is harvested. Other terms for naked grain are “free-threshing” and “hulless”.

The process of removing hulls from grain is called threshing, and since hulls are inedible for humans, all grain must be threshed before it's ready for human consumption. Even though the outer husk has been removed, dehulled grain that’s had no further processing is still whole grain because the germ, bran and endosperm are all still intact.

Covered grains include millet, oats, einkorn, spelt (sometimes referred to as “hulled wheat”) and khorasan wheat. The thick, tight hull encasing hulled grains naturally protects the grains from pests and diseases, which makes them easier to grow organically. Covered grains are gaining popularity as their nutritional advantages are becoming better understood. Thanks to modern technology the once-laborious process of threshing covered grains has become much easier and more efficient.

Spelt contains all the essential amino acids, making it a complete protein. Proteins build and repair tissue and our bodies need a lot of them to stay strong and healthy. Amino acids are the building blocks of protein, and there are nine amino acids that our bodies can't produce on their own. Foods that contain all nine of these amino acids are called "complete proteins", and animal proteins such as red meat, eggs and milk are complete proteins, but most plant proteins are incomplete.

Spelt wheat has a significantly higher protein content than common wheat and is a rich source of B vitamins and manganese, as well as a good source of niacin, thiamin, and copper. As with other whole grains, spelt is also a good source of fiber, potassium, magnesium and iron.

Although spelt contains gluten, it’s easier to digest spelt than common wheat because the gluten in spelt is more water soluble, and it becomes weaker when heated. While this is good news for our digestive systems, it makes spelt flour a little more difficult to make bread with. The gluten development in spelt dough is more fragile than dough made with common wheat, so be careful not to over-knead spelt dough; over-kneading the dough would cause the gluten structure to break down and both the rise and texture would suffer. Spelt is an excellent choice for making bread, thanks to its nutritional qualities, flavor and texture. At Pleasant Hill Grain our favorite way to make sandwich bread is mixing 50/50 whole grain khorasan wheat flour with whole grain spelt flour. It’s a wonderful combination!

A correlation is sometimes made between spelt and farro. There are conflicting explanations for the basis of this correlation; some people consider farro to be polished spelt, emmer, or einkorn, while others say farro is a different ancient wheat altogether. In any case, spelt is sometimes referred to as farro grande. Because farro has had some or all of its bran removed, it cooks more quickly than whole wheat. Farro is used much like rice as a side dish, in casseroles, and in soups. To substitute whole spelt for farro, the spelt must be soaked overnight to soften the grain. Spelt can be cooked, but it’s most commonly ground into flour as a substitute for wheat flour.

(More info) See product
$158.34 - $163.67

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Mockmill rated
By Michael F. in SD on 1/15/2019 Verified Buyer

I am a researcher by trade - study the hell out of things, look at all sides of the issue before landing on a decision. Spent 3 months studying all the available mills on the retail market, even visited places that had them on hand - wanted to here and see them work, how easy it was to clean and care for them. Mockmill 100/200 came out on top. Price was a variable and with the fit and finish Mockmill still rated top in my assessment. After owning this unit for a year and having first had experience with their service provider in Iowa - I made the right decision. Don't worry about buying Mockmill 100/200 you won't be disappointed - I have done the research! Mike

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Okay I am impressed
By Sherry on 10/10/2017 Verified Buyer

I may never have taken the plunge on a pre-order of the Markville 100 if it hadn't been for Pleasant Hill 's amazing no questions asked return policy. If I didn't like the mill, I could just send it back. For a moment I wasn't sure because there was a slight learning curve to going from fine sand to powdery flour. It took me less than 24 hours. It helps to freeze the grain. Then I can get a really really fine flour.

Having said that I am now up to 35 percent hard white wheat, with little change in texture from my usual all white bread flour and no knead sourdough bread. Mainly I notice an amazing change in taste. I will continue to creep up the whole wheat portion to see just how far I can go. But I wanted to put in this review first. The flour that comes out of this machine is very very fine and soft. I have done no sifting whatsoever. The bread has been outstanding.

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Best Mill Ever
By jaredmcomber on 2/04/2018 Verified Buyer

This is hands down the best mill on the market. Made by the famous Wolfgang Mock who created the KoMo Mill. What I love about this mill is the real time milling where you can grind the flour you need right into your recipe bowl. You can store your grains in their most stable form and then grind them into flour just as you need it. No worrying about storing the flour in the fridge or freezer to preserve freshness because you're getting it as fresh as possible from the mill to your bowl. And the clean up is the best because there is no clean up! I also use the mill to crack grains for cereal. It's very easy to adjust the coarseness level. I highly recommend this mill to anyone wanting to take their bread making and health to the most nutritious and flavorful level possible.

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One Hot Machine
By Ken K. in CA on 6/16/2018 Verified Buyer

After attending several bread making classes and seminars and learning of the many benefits of grinding your own fresh whole grains, I finally decided to purchase the Mockmill 200 from Pleasant Hill Grain because of its performance specs and capabilities as well as its competitive pricing. I received the Mockmill 1 week ago and have used it only once to mill 500g of hard red winter wheat berries in 2 1/2 minutes. It did a great job of producing very fine whole wheat flour very quickly as rated and the noise level was as expected... loud but not unbearable. The machine is heavy and very stable... solid. The only negative at this point and I'm not certain that it's really a problem is the temperature of the flour during the milling. My instant read thermometer inserted into the flour was showing a temperature of 125 degrees F. I was concerned enough to immediately call Pleasant Hill Grain to inquire about it and was advised that it's normal to reach temperatures approx. 120 degrees especially at a very fine setting. I was also advised that nutritional degradation did not occur until reaching 135 degrees F. At this point I'm not 100% convinced that it's ok, but having no prior experience in milling, will have to look into this further. Otherwise the Mockmill 200 is a very capable performer and I look forward to using it often. I will update this review in the future after having used it for several months and finding out more about the temperature of the flour.

Moderator : Different mills use a variety of basic mechanism types to grind grain, and those mechanism types vary widely. But no matter the mechanical approach that's used, a grain kernel or seed never separates into pieces (cracked grain or meal or flour) without the generation of some heat. Good mills don't create the excessive heat that can destroy nutrients, and heat can be minimized by not grinding finer than is needed for the purpose at hand. Thanks for you review, Ken!
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Great Support
By Sam on 10/26/2017 Verified Buyer

Tightened too much and the grinder wasn't working. Left a message on the company's website for help and received a call from Paul. He was very patient going through steps to find out why the grinder wasn't working. Had ordered and returned a grinder that didn't work properly from another company, so I worried that I was in the same situation. I am so happy to at last have a flour grinder and happy I chose the Mockmill.

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Simple, Easy, Fast Flour! Love It!
By David L. in IA on 2/23/2018 Verified Buyer

I had a KA mill attachment. It was very slow (1/2 hour to mill 4 cups of wheat berries to fine flour) and it got the flour too hot. Just kind of took the fun out of baking bread. I did some research on home mills and decided on the Mockmill 200. I am so pleased with my purchase. This little machine makes flour so fast and easy and the flour comes out at around 98 degrees. The grind of the flour can be as fine as pastry flour or as coarse as cracked grain for making cooked whole grain breakfast cereal. The mill is very easy to clean, just dust if off. I've made four loaves of bread so far and they came out great. I also made some multi-grain hot muesli, very tasty. I am looking forward to many years of making fresh home ground flour.

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Lovely Flour!
By Laurie C. in WI on 9/29/2017 Verified Buyer

My Mockmill arrived at 9 am. By noon I had a loaf of bread out of the bread machine. I've had a grinder for some time, but always had to sift chunks of bran out of the flour or grind twice. With the Mockmill 100, I was ready to mix and bake in minutes with no sifting. I'm already loving this little machine!

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Whole Grain Goodness
By Barbara S. in WA on 11/05/2017 Verified Buyer

We were introduced to this mill at a Fresh Milled Bread making class and fell in love with its ability. We're now using only whole grain flour in all our baked goods.

The mill is nice enough to leave on the countertop (lots of questions from guests! ) and very easy to use.

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Excellent
By Mark F., NY on 10/13/2017 Verified Buyer

This is my first experience with a grain mill but I'm very confident I made a great purchase. The mill looks great, has a small footprint, and actually isn't that loud. I've used it twice so far, both times milling hard white wheat that's turned into some delicious 100% whole wheat bread. I probably could have gotten away with the smaller mill but I went with bigger and faster is better. PHG was tremendous to work with as you always have been.

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Mockmill 100
By Joseph I. in CA on 10/28/2019 Verified Buyer

Mill was very well packed, first in the Mockmill box with custom cardboard shell, then in an additional box from PHG. The setup for fineness and first grinding went just as shown in youtube demo videos. Then, dumped the grain in the hopper, and out came the flour - very easy. At the finest setting, flour is pretty much the same as for my Nutrimill. My only disappointment so far is that one of the four rubber feet on the bottom was different than the other three, causing the mill to rock slightly. However, PHG quickly resolved the problem with one phone call and a mailed set of 4 new feet. So far, I am happy I bought the mill.

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