The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I just ordered more grain... first thoughts on Mockmill 100

the hadster's picture
the hadster

I just ordered more grain... first thoughts on Mockmill 100

Now that I have my Mockmill up and running, I've just ordered more whole grain.  As if I need more stuff in my tiny NYC kitchen.

Anyway, the Mockmill has been unpacked and set up on my kitchen counter.  I've run the first bit of grain through to clean the machine, and then I ground up the no-name hard red wheat that I found at Bulk Barn in Canada (I should not be permitted in that store without supervision.  I was not supervised when I made this purchase).

Setting up the machine is not as straight forward as it would seem. There are some INTERIOR packing pieces that need to be removed from the mill prior to use.  The video on the Mockmill site is in German.  However, if you watch the video and read the instructions - that have pictures as well - you can figure out how to put the thing together again.  It's easy to take apart.

The instructions for using it are straight forward.  There is a nice list of what you can process with this mill, and what you should avoid.  Basically, anything with a high oil content will gum up the machine - so no sesame seeds and the like.  The list includes all the dry spices you can grind up and how to clean the machine afterwards.

Running the machine on the coarsest setting cleans the machine.  You can also just the coarseness so that you get grain that is basically cracked into 2 or 3 pieces with a very small amount of dust.  If you do not plan to just the machine for a while, the instructions recommend grinding some coarsely ground grain through the machine, but not how much.  I will default to a one cup measure for this.  Cleaning the machine for the first use suggests "a hand full," so... one cup.

Most grains and spices are added to the hopper before turning on the machine.  Amaranth and fenugreek are the exception to that rule.

I ground up about 1.5 cups of mystery hard red wheat and sifted it through a 40 mesh strainer.  The resulting flour is a fine powder that does not feel grainy at all.

While I can't wait to try using this grain, according to the information I found on this website, I should let it sit for a bit.  So, next week I will use it.

In the mean time, I plan to go to the Indian food store and buy whole spices to grind.  My cleaning grain will be white rice which I can then use in something.  The mill is strong enough that I think one cup of rice will be sufficient for cleaning the mill, but I'll let you all know after I've tried it.

I'm having so much fun.  The last time I had this much fun is when I bought my Magic Mill and was making huge batches of bread with it, videoing the machine in action all the while so I could post it on YouTube (some one from he BBGA asked me to.  I was a member for 1 year).

Hadster

Lmcclark's picture
Lmcclark

Breadtopia just put out a video & it helped me a lot.

https://www.youtube.com/watch?v=qLKpDiRUywk

 

Sherrycobysam's picture
Sherrycobysam

new mockmill 100

last night  my first attempt hard white wheat came out like a fine sand. This morning determined I worked through breadtopia video, making sure everything was lined up correctly,  and ground some flour again. This time I got a lovely feathery like flour, but The mill clogged at 180 g.

flour was also quite warm to the touch. 

 I want to fine flour, without clogging the machine. How do I do that? 

 

HansB's picture
HansB

I adjusted mine so that the stones just tick with no berries in the mill. The flour comes out at around 97F which is fine. I have not had mine clog. Probably not much help for you, sorry. Maybe you can call Eric at breadtopia if you purchased form him.

the hadster's picture
the hadster

I tried to set up my machine without looking at the Breadtopia video - they had not posted it yet.  I got fine sand.

Then I set it up after watching the video, and got much better results.

Try grind some grain with your machine set up at the halfway mark.  Slowly move it towards the finer setting.  If it stops/jams, back it up just a bit until it starts grinding again.  Turn off the machine and unscrew the lever and move it all the way to the finest setting and then tighten the screw.  This will be your new finest setting.

This worked for me, and now I get lovely powdery flour.

Sherrycobysam's picture
Sherrycobysam

 What seems to happen is it jams from the top as if flour  backed up into the mill.

I did use the  video and it's pretty clear he setting it and I got great flour too. Until it Jammed

moving  it to course didn't help until I opened the housing and shifted the stuck flour and emptied it out

 

 When your mill is open and the grey part was unscrewed, does the top stone lift up from the bottom stone or should they be connected?. Mine comes up 

the hadster's picture
the hadster

If you are having problems after you've cleaned your machine and reset it, I would call the vendor.  I got mine from Breadtopia.

I think you've got the fine setting set too fine.  After you've cleaned the machine, reset it.  Move the lever until you JUST hear some clicking.  Turn off the machine, unscrew the lever, and then move it over to the finest setting.

I used plain white rice to set my machine up - less expensive than using grain.

Hadster

Sherrycobysam's picture
Sherrycobysam

Thanks Hadster

did as you suggested rice and all. Then milled wheat after I froze the grains . Amazing flour! No clog.

thanks!

 

the hadster's picture
the hadster

I never heard of that.

What is the thinking behind it?

Hadster

Sherrycobysam's picture
Sherrycobysam

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Tonight 250 grams mockmilleded white winter; 350 grand KA bread flLour 75 % hydration 30 grams starter

 The freezing idea came from my over researching mills. The vitamix users freeze grain to combat heat. Worked great today.

 

 

Sherrycobysam's picture
Sherrycobysam

Ugh photo bucket link not working