Let’s say as a home baker you would like to mill 10# of berries per week.
Which mill do you believe would mill that amount the fastest and in doing so labor the least doing it?
Both makers have a number of different models, so there is no one answer. I have never used a Mockmill, but understand it is similar to a Komo . I had a Komo classic, and while I never tried to mill 10 pounds in a single setting, if you were going to mill a few pounds at a time every day of the week, I am sure it would have no problem. On the Mockmill line, Breadtopia recommends the 200 if you are doing more than a few loaves a week. Other options, if you are going to consider used, are any of the horizontal induction motor flour mills - many were made years ago, and are still going strong. Excalibur , Marathon, Magic Mill, or a vertical induction motor mill, like All Grain . Generally, an induction motor can run for hours with no problem, though depending on the hopper of the mill, you would have to refill it a few times. The Retsel has a huge hopper - probably 2 to 3 times the size of the Komo hopper, and can also handle that volume if you go with the Mill Rite or the Mill Master - not the 1/10 hp models.
Ricko, are you really planning to consistently bake that much bread?
10 pounds of berries equals roughly 17 pounds of bread a week. I have had a KoMo for years and love it, but have no experience with that much flour on a consistent basis.
A Fresh Loaf user, Danni may have that type of experience. She uses a KoMo and be message HERE.
No Dan, that was just a number pulled out of the air for talking purposes. I really have no idea how much a home Miller grinds at any one time.
In that case either the MockMill or KoMo will serve you well. If the price is not a determining factor, the KoMo Classic is a much nicer look mill that has exceptional build quality, IMO.
Both units are on back order until the end of October with Pleasant Hill Grains. Their customer service is second to none and they are the US importers for both units.
I have a KoMo Classic and generally grind ~ 3 lb of hard red wheat per week, but for parties and celebrations, I have ground more than 10# in a week. I temper high-gluten wheat to about 15% moisture, but do not bother for soft wheat, rye, spelt, rice or beans. (I grind my own rice flour for proofing baskets.) Regardless of what others say, milling is a dusty and noisy activity. I do my milling on a bench just outside the kitchen door. When, I want sifted flour, I work at the patio table. Fresh, stone ground flour ferments much faster than any commercial flour - recipe times will be way too long. More importantly the water added to temper the hard grains must be accounted for in baker's percentages and recipes. I do not bother. I start with a known amount of flour, and very, very slowly add water until I get the dough consistency that I want. A 1-hour autolyze (with leaven) with a very stiff dough is not too long to wait before adding water to adjust consistency. The faster fermentation means you will get bread faster, but in that shorter time span, there is more labor.