- Arboblend® construction
- Grinds from fine flour to coarse meal
- Long life corundum-ceramic burrs
- Cleanup is quick and easy
- Space-saving design
- Quiet operation
- Made in Germany
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Mockmill 100 & 200
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.
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.
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.
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 |
 |
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!
Specs
Use Instructions
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1 - 10 of 141 reviews
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
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.
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.
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.
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.
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.
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!
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.
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.
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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