Choosing a grain mill (Nutrimill Harvest?)
I'm looking into buying a grain mill. Originally I decided on a Nutrimill classic mill (micronizer). Then I read this review which kind of turned me off that one.
http://www.amazon.com/review/R3CQVZIOO9B6Y5/ref=cm_cr_pr_viewpnt/179-6228795-8285829#R3CQVZIOO9B6Y5
I like seeing the bran flakes in my whole wheat flour, and I'm concerned that the micronizer will damage the starch of the wheat and yield a very heavy loaf. My other concern is that the Nutrimill can't do a very coarse grind.
So I've been looking at stone mills. The price of the komo is a bit too high for me, but the nutrimill harvest would be more affordable.
So now the question is how fine does the Nutrimill Harvest grind? Will wheat flour be as fine as regular storebought whole wheat flour with the stone mill?
Any insight would be appreciated.
Thank you!
I've just bought a Kornkraft Mia Mola which is a manual stone mill. I haven't had a chance to make bread with it yet as I have just left home for a couple of days but I have tried it out and it seems to manage a coarse crack as well as a fine grind so I'm keen to get home to try it out properly. It was not as expensive as many - £122 including delivery from Germany. I decided on manual because loud machines are just not my thing. I still have a Diamant on my wish list but I want to see how I keep up with this milling before I take the plunge. I'm a bad one for losing interest in things once I have them.....
I've looked into manual mills but really want something electric. It would just be more convenient and I don't really have a place where I can keep it clamped, so I would be setting it up and dismantling it too often for my liking. Thanks for your input though! The Diamant looks beautiful.
I discovered this website long after we purchased our mill, but you may find the detailed video reviews/comparisons between mills extremely helpful: http://www.onlygrainmills.com/. Also, check their blog (July 31st entry) for a comparison between the Komo and the Nutrimill Harvest. :)
I will take a look. There's not that many reviews on it that I've found. Even on Amazon there's only a couple. Thanks again!
Yarner, here is some discussion of the old and new version of the Nutrimill Harvest. http://www.thefreshloaf.com/node/40980/nutrimill-harvest-grain-mill I don't think we have seen a detailed review of the newer model.
Thanks, I read it. That seems to be the only major discussion on here about it. I like that the new one is 450 watts.
I have owned most that are currently available..Retsel.Wondermill Bosch KitchenAid etc and in my humble opinion Komo is most bang for the buck. I make furniture for a living and the craftsmanship and the German motor are well worth the extra money. I buy it like I buy any tool...if it is quality and made to last..I'm all in..good luck!!
I found it in slightly used condition on Ebay at $300, a great price. I don't think that it was ever really used and since it was located in the next town so shipping wasn't an issue. I can mill to any level quickly and easily and without substantial heating of the flour in a single pass. I don't mill more than about 500 grams at a time..
If you consider a manual mill, the flour created by the Country Living mill at it's finest setting is spectacular! The wheat flour has the consistency of talc or coco powder or corn starch.. Its so fine.. I'm not really sure that this incremental change in granularity really makes any difference, but Pip, who was a regular here and can now be found on instagram as pipsbread, swears by the quality flour that the Country Living mill provides over the Komo..
Best to you and yours!
Chris
...on the Country Living mill. The flour it produces is amazing, and it's quite a versatile mill. But it does burn some calories to operate, and builds up arm muscles as well (or you can hook it up to an exercycle to tone leg muscles. :) It's cheaper than a one-year gym membership, with the benefit of fresh flour thrown in. What's not to like?
(Seriously, it's not that difficult to operate and it does a beautiful job, but not everyone is into cranking a mill for 10-15 minutes at a time.)
I've used the Harvestmill. It will grind a very fine flour. Finer than the Nutrimill by far and comparable in texture to store bought flour.
The Nutrimill Harvest looks to retail around US$350.
If you haven't already researched them, check out Schnitzer Grain Mills. They are beautiful machines, very robust and similar to the Komo range. You can check them here:
http://www.skippygrainmills.com.au
The Pico is about US$390 I think.
The Vario has a flaker built in too, costs more but is a brilliant and versatile machine.
My advice to you in choosing a mill is to consider it a one-time life purchase. A mill should last you many many years so this is (or should be) your one chance to do the research and get a good machine. With that in mind I encourage you to put price down in the priority list. I appreciate that in real life bucks count, and you will have your budget, but if at all possible, stretch yourself to get the best you can afford and the kind of mill that fit your needs.
Thus this isn't really the kind of purchase where you say, I'll plump for mill X and see if I like it and if not, I'll buy mill Y. Some things to consider:
- Is the mill for domestic use, if not how fast does flour need to be produced, how often will it be used?
- Do you think you will likely want to try grinding all manner of grains and seeds as you go forward? If so look for mills that can cope with that variety.
- Would you enjoy flaking your own organic oat grains (groats) to make fresh oats for porridge etc? If so look for mills with flakers. You might think that's something to consider much later on and that you can always buy a separate flaker, but who wants 2 machines taking up space, 2 power cables etc etc? Get a combined mill/flaker from the get go imo.
- Have you researched the debate regarding steel burr machines vs stone grinding (corrundum) machines ?
- At some point you will want to open up the mill and clean it out. Check out how easy that is to do with mills you are considering.
ATB
I am the person who posted the review of the Nutrimill that you link to in your initial post. This review was written by TFL member Mike Avery on Nov 16, 2007 and was *cross posted* to Amazon by me with clear attribution to Mike. You can find the original post by Mike on http://www.thefreshloaf.com/comment/24400#comment-24400 In this thread I also posted additional comments on the Nutrimill in my post http://www.thefreshloaf.com/comment/24425#comment-24425
I purchased my Nutrimill in early 2007 and have used it regularly since then. While Mike claims that the Nutrimill produces more starch damage than non-micronizer mills, I find (after many years of use) that *he was wrong* about starch damage from the Nutrimill. Excessive starch damage shows up as a dough that develops well during the bulk ferment but fails to hold the rise from the final proof and/or during baking. I have never experienced this with my Nutrimill.
The Nutrimill I own does produce a *very slightly* gritty flour, as you can see in the photos below (Bran flecks tend to concentrate in the center of the flour receptacle, which accounts for the darker color in that area.)
There are many mills on the market for the home miller with greatly varying price points. If you're primarily interested in milling flour - not grits - then the Nutrimill will serve you well. It can mill many grains and will also mill quite a few varities of beans.
I have been milling my own flour for bread for about 25 years and have tried a number of mills. For versatility and ease of use I found the micronizer Nutrimill to be a serviceable and price effective purchase.