My recent batch of flour milled with a Mockmill has had chips in it that I believe come from the millstones. I noticed 2 black chips that were definitely stone (I checked that they were not bran or seed debris by hitting them with a metal mallet and found that they remained intact and made a small hole in the wooden board they were resting on). The grain was very clean and from a source that I have used for over a year. Much of my bread goes out of the house to friends and now I'm nervous to continue using the mill. I also like my own teeth.
I have been using a Mockmill to mill wheat and rye for about 9 months. I mill about 1500 grams (or so) of grain per week, and have not had this problem so far. But, though I normally grind hard spring wheat and rye, this batch was kamut, which is bigger and harder than the other grain. But it should still be much softer than the millstones.
Has anyone had such a problem and what did you do?
I went back to using my metal wheel kitchenaid mill for this weekend's bakes, but it produces a coarser grind and heats the grain up, so it's not a long term solution.