TRIBEST WOLFGANG GRAIN MILL Review

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(More customer reviews)I researched grain mills for a long time, including European websites in German, where there is a much greater market for grain mills than in the USA. I wanted a better way to make flour than the vitamix, which although it makes very fine flour, has several drawbacks. Namely, it's very loud, the flour gets hot, and all of the grain won't make flour because some of it falls below the blender-type blades. The flour comes out with some whole grains, some broken bits, some course flour, and of course very fine flour, which has gotten quite hot. By sifting twice, with different sized sieves, I could tediously separate the bread-baking flour from the 'cream of wheat' bits and the larger pieces. I could get increasingly higher percentages of fine flour by leaving the grain in the vitamix for longer periods of time, but the flour gets hotter and hotter, and I don't want to lose the natural nutrition of the fresh grains. One of the biggest disadvantages is the lack of ability to grind less than about a cup and a fourth of grains, the minimum amount which has to be inside in order to get contact with the blades.
So I was looking for specific things a new grain mill had to accomplish. At first, I looked at the new generation of impact mills, which operate like the vitamix, except with the advantage of a screen, I presume, which lets the fine flour out while keeping the larger bits inside for more high speed bashing. Even though I don't like the sound of vacuum cleaners, disposals, and high speed equipment, I was almost ready to order one when I decided to look more closely at the stone grinders, even if only for the sake of doing my research thoroughly.
The European websites I viewed listed dozens of models of electric stone grinders. They even offer electric flakers [for homemade rolled oats, for your very own muesli!] as well as combi mills and flakers in the same unit. The point is, the Germans and Austrians must know a lot more about grain mills than I do, so I kept reading. And I admit, I still had some questions when I ordered the Wolfgang mill, but now I have the answers!
For starters, the wolfgang mill beats all my expectations. It makes extremely fine flour almost instantly. The motor is very substantial [it uses an industrial motor] and runs, I should say purrs, ever so quietly. When you put grain in the top, be sure to have a container ready. Instantly, fine flour is coming out, and I don't mean a dribble. The volume seams to double. The instructions tell you to turn it on, rotate the hopper to the left until you just hear the stones touch each other [sort of a chattering sound]. Back off to the right just a bit, and you have found the minimum clearance for the grinding. As the humidity, temperature, and use of the grinder will [theoretically] affect this clearance, you can always adjust it to make sure you're going to get the very finest flour imaginable [I made silky flour from spelt, kamut, barley, millet, and teff.] The barley corns were the noisiest, not unlike popcorn going off in a small container. Softer grains make almost no sound at all, just a sort of puff as they exit the hopper.
You can make a spoonful of flour if you want to. Everything is the exact same size. And the flour is cool. The mill is self-cleaning. There is a little sweeper brush that goes around, sweeping the flour out to the hopper. If you ever think the stones need cleaning [they are not really stones, it's ceramic and carborundum, much harder than stones], you can grind some rice or even take the hopper off and take out the top stone. [The bottom stone seams to be permanently attached, but it would be easy to clean even so.]
Now for the creme de la creme. I was going to also buy a flaker for making muesli, but I don't have to, because this mill makes the very best muesli I have ever tasted. [OK, I make my own yogurt, too.] I turned the hopper counterclockwise about 90 degrees, you can keep turning it for even larger bits, but this is where the oats come out as if they were 'slivered.' May not be the same as rolled [commercial rolled oats are steamed], but the taste, texture, and nutrition is way better. So far I have also made muesli out of spelt and millet mixed with oats [which I learned from the European websites] and I love it.
So I have been making my own bread since '75, and I never had it so good. I have 13 different grains for bread and muesli. Every batch is different. No recipes. I couldn't be happier. If there is a better mill than the wolfgang, I don't need it. This one gets used every day [stays on the counter] because right after dinner, I mix some grains for muesli, grind them on the 'muesli' setting, put them in a bowl, pour yogurt on top, cover the bowl w/ a salad plate, put it in the fridge, and then try to forget about the long wait until time for breakfast.


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The German-engineered and German-made Wolfgang Grain Mill has an ultra hard ceramic and corundum millstone that makes fast work of even the toughest grains. Powered by an industrial-strength motor, it will provide maximum service to you and your loved ones for many years to come. During the grinding procedure, you can turn the funnel in each direction so that the flour gets finer or coarser. The Wolfgang Grain Mill has a low profile that fits easily into any kitchen yet its larger-than-life performance rivals that of even its largest competitors. The Wolfgang flour mill effortlessly transforms 3.5 ounces of grain into the fresh flour every minute. This Mill is manufactured by KoMo but marketed in the US as a Wolfgang Grain Mill.

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KitchenAid FGA Stand Mixer Attachment, Food Grinder Review

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(More customer reviews)I like to make my own sausage, so this, plus the sausage stuffing attachment, was a great addition to the kitchen.
Some things to make the grinding go easier:
1) Chill the meat cubes in the freezer for 30 minutes or so. If the meat is completely defrosted, it can gum-up the inside a bit (easily resolved). Having the meat cubes a little "stiffer" lets it grind easier.
2) Don't power your mixer up to "10". This is a slower process. I use the max speed or "stir" or maybe as high as a 1 or 2. This keeps the grind even and you won't overheat your mixer.
Cleaning can be a bit of a pain. I unfold a paper clip and use the wire to dig out some of the meat, rinse and then let the dishwasher do the rest.

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Streamline food preparation with the powerful KitchenAid Food Grinder Attachment. It attaches to any KitchenAid mixer to grind meats, vegetables or dried bread for breadcrumbs. Includes coarse-grinding plates, stomper and wrench. Style #FGA. Carries KitchenAid's hassle-free total replacement warranty as well as a 1-year full warranty.

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L'Equip 760200 NutriMill Grain Mill Review

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(More customer reviews)This review was originally posted to thefreshloaf.com by Mike Avery
I've owned a Nutrimill, a Whispermill and now own a WonderMIll and a KitchenAid mill.
I started with the KitchenAid mill. I really like it for a number of reasons. I like that it extends the use of my KA, and that it was cheaper than the rest of the mills. Also, I like being able to produce cracked wheat and rye chops. In both cases, you want the grain lightly broken and still identifiable. In "The Bread Builders" the authors joke that when you make rye chops, you want three pieces out of the mill for each two that go in. Pretty much true. However, the down side is that it's difficult to produce finely milled flour. Like othes here, I use the two pass system.
Which is what led me to the WhisperMill. It ground grain very finely and had little in the way of adjustment. It went from very fine to very, very fine. No cracked wheat. No rye chops. And, it seemed that the flour quality wasn't as good for bread making purposes as I wanted. However, it was able to make flour in a single pass and could be used for extended periods of time.
That led me to buy a NutriMill because of its advertized and much ballyhooed wider range of settings, a larger hopper, and the claim that it was able to handle starts and stops with grain in the hopper, which the WhisperMill does not handle. Sadly, the wider range of settings is not terribly releavant. Instead of going from very fine to very, very fine it goes from fine to very, very fine. No cracked wheat, no rye chops, and still the breadmaking characteristics of the flour seemed lacking.
When I sold the bakery, I sold the NutriMill and sent the Whispermill off to be overhauled - employees had turned it off and on with grain in the hopper a few too many times. By this time, the Whispermill company had died and been resurected as Wondermill, so now my mill is the essentially identical wondermill. Same comments apply as to the WhisperMill.
The Whisper/Nutri.Wonder mills have larger hoppers than the KitchenAid and can be used pretty much continuously. In baking classes, I've seen a friend grind as much as 25 pounds without stopping, except to empty the output hopper. I think some people have modified their Wondermills to feed into a trash can sized hopper.
The common thread through the Whisper/Nutri/Wonder mill is that they are all micronizer mills. The grains are sent into spinning wheels that are turning at around 45,000 rpm and the grain explodes into powder.
This has implications. A number of implications. First, the output is homogenous. If you grind grain with a KitchenAid or similar maill you can sift out the bran and make whiter flour, Your flour will have flecks in it, which I find attractive. You cannot do that with micronizer producd flour, the particle size is far moreconsistent.
Next, the micronizers produce more damaged starch than steel or stone wheels. Heartland Mills says, "When wheat is milled into flour some of the starch granules in the endosperm are broken. This damaged starch absorbs much more water than the undamaged granules. If too little damaged starch is in the flour, it will be difficult to mix normal to high-hydration doughs. If there is too much, the flour will exhibit high absorption, but the loaf may flatten at the end of proofing as the excess water is released. In between these extremes, as damaged starch increases, absorption will go up, but at the expense of extensibility and overall dough strength."
Yin and yang. Black and white. Teeter and totter. Sweet and sour. Most things need a balance to work well. Most of the people I know who use mills to grind their own flour look more at nutrition than bread quality. They tend to serve bricks rather than well risen loaves. And the micronizers do support that pretty well. My observations of contemporary America is that few of us seem to be malnourished.
However, I know that some people are concerned about trace mineral deficiencies. Minerals are not depleted in the whole grain flours sold on the shelves. Some people are concerned that whole wheat flour goes rancid quickly after milling. To some extent that is true, but I am not convinced that is significant if you buy flour from a merchant with quick turnover of their stocks.
Other people feel freshly ground tastes better. I won't argue that point, as there is no disputing taste.
The bread making characteristics of the stone or steel wheel mills seems to be higher than from the micronizer mills. However, the steel and stone mills have issues too. The KitchenAid is limited as to how much it can make in a single run. The KA's motor will get hot. Like other posters, I make flour in two passes. I will grind as much as 5 pounds, let the mixer rest, and then make another pass. This is OK for home use... mostly. Steel and stone mills such as the Retsel and Sampo are considerably more expensive, but are said to produce much better flour, and can make coarsely ground grain as well.
You can find Retsel and Sampo dealers on line, check Google or bizrate.
If you have a micronizer mill, you can work with your recipes to get the best results you can. First, be patient. Let the flour absorb the water. My 5 minute knead, 5 minute rest and 5 minute knead regimen works very well here. These breads really benefit from the use of vital wheat gluten. I use about 5 or 6% as a baker's percentage. If you go much higher, the bread can acquire a gummy texture that most people find objectionable. I suggest using an American organic vital wheat gluten, such as Bob's Red Mill as the Chinese gluten has been contaminated in the recent past.
Hope that helps,
Mike

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Why mill your own flour, when it's so readily available?Commercial mills remove 30 percent of the wheat kernel, removing the most nutritious part of the grain to make white flour.Commercially milled flour also removes all of the wheat germ oils to prevent it from going rancid and preserving the flour's shelf-life.Ninety percent of the nutritional value of the wheat berry is contained in the wheat germ. Wheat germ oil has almost no shelf life and becomes rancid very quickly. Rancid oil is a carcinogen; government health regulations require the removal of the wheat germ oil from all commercially milled flours to ensure safety. Milling your own flour not only ensures that your flour is as nutritious as it can be, it has a wonderful taste that is lost to commercially made whole-grain flour.Whole grains are important for numerous reasons: strokes, heart attacks, clogged arteries and cardiovascular problems can be prevented when whole grains are eaten regularly.The L'Equip NutriMill is a wonderful way to add nutritious grains to your healthy diet.With it's 20 cup capacity, variable texture control, quiet operation and easy to use self-cleaning milling chamber, you're minutes away from that first batch of fresh-baked bread.

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Marcato 8308 Atlas Grain Mill Review

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(More customer reviews)The current version of this mill has aluminum rollers. Prior versions of this mill from the same manufacturer had steel rollers. Putting aluminum rollers on a grain mill is dumb, dumb, dumb, dumb, dumb!
As someone who cares enough about whole foods to buy and regularly use a grain mill, I want something that will stand up over time and something that won't add undesirable byproducts to my food. With aluminum rollers, this mill won't meet either of these criteria. Aluminum is a soft metal. Grain kernels are hard -- including oats. Aluminum rollers will take a beating over time. More importantly, I don't want microscopic bits of aluminum in my food.
I think the change from steel to aluminum was made fairly recently. Prior reviewers may well have mills with steel rollers. It's hard to imagine why the manufacturer decided that such a change was a good idea, particularly when most likely purchasers of the product are extremely health-conscious. I don't like to write 1-star reviews, but in its current design, this mill is just not suitable for use.
I've sent it back, very disappointed. I'm going to try the Schnitzer Campo mill (not yet available on Amazon) and see if that works out better.

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Made by the Marcato family in Italy, the Marga Mulino grain mill is a compact mill and grain crusher with rollers for home use.Make cereal, regular flour, whole grain flour, flakes, bran and more. It functions through the use of three special rollers which turn at differentiated speeds. These rollers are operated by the handle.The distance between the rollers can be regulated by use of the regulating knob which has 3 positions for flour, and 2 types of cereal flakes.Instructions included.Never wash the machine with water or detergents! Wooden cleaning brush is included.

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KitchenAid FGA Food Grinder Attachment for Stand Mixers Review

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(More customer reviews)I've used this attachment more times than I ever thought I would. I've used it to prepare food items for my family as well as food items for crowds as large as 200 and regardless of what it is I've been making, this attachment has rolled through it without complaint. In combination with other pieces such as the sausage stuffer or the fruit attachments, you may well find that this single attachment stays on your machine the longest.
I am absoultely stunned at how easy it is to put together and how simple it is to get wonderfully ground items out of it. I've had no trouble grinding any cut of meat (marbled or lean), type of meat (venison, beef, pork, chicken), or state of meat (cooked or raw). Things like chickpeas also get ground just the way I like them. The two, differently sized grinding plates give you just what you need in texture. My biggest pleasure in using this attachment is during hunting season when my husband brings home more than one deer. Venison burger meat and sausage processing never went faster. No more late nights with a hand-crank grinder!
When you're done, there's nothing simpler in the cleanup. Nothing seems to stick to the plastic (plus, it's dishwasher safe!) and the metal pieces wash up quickly by hand. Even the little wooden stomper cleans well (and I've felt lost without it when I couldn't find it during sausage making). I think this attachment is the easiest to use of all of the ones I've tried.
I'll never regret the purchase of this attachment.

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Need bread crumbs? Or perhaps you like making your own lamb, chicken or pork burgers, or sausages? Then again maybe you make baby food at home to avoid artificial ingredients? For all of these tasks you can enlist the help of your powerful KitchenAid stand mixer thanks to this fabulous attachment.

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