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Product Description
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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Customer Reviews
Most Helpful Customer Reviews
666 of 700 people found the following review helpful
By noyb
This review was originally posted to <...> 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
=== UPDATE OCT 2011 by NOYB ===
I am the person who REposted Mike Avery's review of the Nutrimill (Mike's review was orignally posted on the forum thefreshloaf.com on Nov 2007). I found Mike's review immensely helpful and am glad that so many others have also.
I am a long time member of the baking forum thefreshloaf.com where I post under the name "subfuscpersona".
Mike Avery's review of the Nutrimill was part of a more extensive discussion of grain mills for the home miller. The link for this discussion is <...>
As "subfuscpersona" I posted my *personal* review of the Nutrimill on this discussion. Amazon does *not* allow me to review a product more than once, but I thought that future buyers might be interested in my experience with the Nutrimill as a supplement to that of Mike Avery. Interested readers should copy and paste the link I gave in the above paragraph to get a more complete picture from the original discussion on thefreshloaf.com.
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
=== UPDATE OCT 2011 by NOYB ===
I am the person who REposted Mike Avery's review of the Nutrimill (Mike's review was orignally posted on the forum thefreshloaf.com on Nov 2007). I found Mike's review immensely helpful and am glad that so many others have also.
I am a long time member of the baking forum thefreshloaf.com where I post under the name "subfuscpersona".
Mike Avery's review of the Nutrimill was part of a more extensive discussion of grain mills for the home miller. The link for this discussion is <...>
As "subfuscpersona" I posted my *personal* review of the Nutrimill on this discussion. Amazon does *not* allow me to review a product more than once, but I thought that future buyers might be interested in my experience with the Nutrimill as a supplement to that of Mike Avery. Interested readers should copy and paste the link I gave in the above paragraph to get a more complete picture from the original discussion on thefreshloaf.com.
116 of 119 people found the following review helpful
By C. Couzens
I have owned this mill for almost a year. Based on all the reviews I was expecting to love it. However, I was very disappointed in its performance in several areas:
1) as other reviewers have mentioned, it was extremely loud, much louder than the loudest vacuum cleaner, with a very high ear-piercing pitch. It was so loud that I installed an outlet in a cabinet, so it would be slightly quieter when I used the mill. Even then, I had to be in a different part of the house to endure the noise.
2) it was extremely messy. The mill produced a lot of flour "dust" around it. I measured about 3/4 cup of "wasted flour" when milling only 3 cups of grain!
3) the mill took an extremely looooong time to mill: about 45 minutes to grind 3 cups of flour!
HOWEVER, I LOVED the flour that the Nutrimill produced! So, I put up with its downfalls to get that wonderfully fine, fresh flour. But, occasionally I would come across other reviews praising the mill so much that I wondered if something was wrong with mine.
I called Kitchen Resources and told them the problems I've outlined here and they promptly sent a replacement bowl and lid, thinking that the problem might have been a faulty seal on the lid. I very excitedly tried out my new bowl, but to the same effect as before, just as much mess, noise, and grinding time.
I got to where I did not even use the Nutrimill very often, I was so sick of its problems. Finally, I called Kitchen Resources again and was told to send them the whole machine for service. I repackaged it in the original packaging and sent it by UPS for about $20.
About 2 weeks later, my Nutrimill was returned with a service note that they had verified that it was not working properly and they had changed several parts including the entire motor!
I immediately tried grinding some soft wheat berries and it was like it was a TOTALLY DIFFERENT MACHINE!
1) the noise level now WAS like a loud vacuum cleaner; the high ear-piercing pitch was gone. I've realized now that that is what it sounds like when the hopper is empty, but the mill is still trying to grind. Now I could easily handle being right next to it when grinding. It is loud, but not unbearable.
2) it is still a little messy. Some flour blows out, but NOTHING like before. Now all I have to do is wipe a little flour off the counter when I'm done, instead of cleaning the whole kitchen or inside of the cabinet where I was grinding.
3) the most amazing difference was in the grinding time! I was overjoyed to actually be able to see the grain going down in the hopper and to grind the amount I needed for breakfast in only a minute! I was so excited that I promptly ground about 10 more cups of flour, something I had never done at one time before because it would have taken more than 2 hours! Now it only took about 5 minutes!
Finally I can say that I really do LOVE my Nutrimill!
And I am extremely pleased with Kitchen Resource's wonderful customer service. They are more than willing to deal with any problem you are having. If you are considering buying a Nutrimill, I would not hesitate. It is a great machine, produces wonderful flour, and has a great company standing behind it with a lifetime warranty. And if you are having any problem with it, or do not love it like other reviewers do, there is a reason. Please get it checked out so that you can love your Nutrimill too!
1) as other reviewers have mentioned, it was extremely loud, much louder than the loudest vacuum cleaner, with a very high ear-piercing pitch. It was so loud that I installed an outlet in a cabinet, so it would be slightly quieter when I used the mill. Even then, I had to be in a different part of the house to endure the noise.
2) it was extremely messy. The mill produced a lot of flour "dust" around it. I measured about 3/4 cup of "wasted flour" when milling only 3 cups of grain!
3) the mill took an extremely looooong time to mill: about 45 minutes to grind 3 cups of flour!
HOWEVER, I LOVED the flour that the Nutrimill produced! So, I put up with its downfalls to get that wonderfully fine, fresh flour. But, occasionally I would come across other reviews praising the mill so much that I wondered if something was wrong with mine.
I called Kitchen Resources and told them the problems I've outlined here and they promptly sent a replacement bowl and lid, thinking that the problem might have been a faulty seal on the lid. I very excitedly tried out my new bowl, but to the same effect as before, just as much mess, noise, and grinding time.
I got to where I did not even use the Nutrimill very often, I was so sick of its problems. Finally, I called Kitchen Resources again and was told to send them the whole machine for service. I repackaged it in the original packaging and sent it by UPS for about $20.
About 2 weeks later, my Nutrimill was returned with a service note that they had verified that it was not working properly and they had changed several parts including the entire motor!
I immediately tried grinding some soft wheat berries and it was like it was a TOTALLY DIFFERENT MACHINE!
1) the noise level now WAS like a loud vacuum cleaner; the high ear-piercing pitch was gone. I've realized now that that is what it sounds like when the hopper is empty, but the mill is still trying to grind. Now I could easily handle being right next to it when grinding. It is loud, but not unbearable.
2) it is still a little messy. Some flour blows out, but NOTHING like before. Now all I have to do is wipe a little flour off the counter when I'm done, instead of cleaning the whole kitchen or inside of the cabinet where I was grinding.
3) the most amazing difference was in the grinding time! I was overjoyed to actually be able to see the grain going down in the hopper and to grind the amount I needed for breakfast in only a minute! I was so excited that I promptly ground about 10 more cups of flour, something I had never done at one time before because it would have taken more than 2 hours! Now it only took about 5 minutes!
Finally I can say that I really do LOVE my Nutrimill!
And I am extremely pleased with Kitchen Resource's wonderful customer service. They are more than willing to deal with any problem you are having. If you are considering buying a Nutrimill, I would not hesitate. It is a great machine, produces wonderful flour, and has a great company standing behind it with a lifetime warranty. And if you are having any problem with it, or do not love it like other reviewers do, there is a reason. Please get it checked out so that you can love your Nutrimill too!
157 of 165 people found the following review helpful
By Tim
Amazon Verified Purchase
Our experience with this mill generates this mixed review. Of high quality workmanship and very powerful and fast, this mill offers much to the "do-it-yourself" whole grain baker. However, it is a flour "puffer" and has driven us to mill only outdoors. My wife was reacting to the amount of fine flour dust it generated in the house. Secondly, since it is a flour puffer, fine flour covers the entire mill - every surface, nook, and cranny. Additionally, the motor air cooling passages get a fine coating of flour. Some of these surfaces are impossible to clean. Since we live in Florida were our home's internal humidity is always in the 55 to 60% range, we find mold growing on the surfaces we either fail to clean or cannot clean. We are now in the market for a manual mill that can be completely disassembled and cleaned easily.
Most Recent Customer Reviews
5.0 out of 5 stars
great grain mill
I have enjoyed my new mill a lot. aside from the learning curve (I have only sprayed the kitchen with flour once) everything works terrific.
Published 3 days ago by J. V. Hearne
5.0 out of 5 stars
Quiet! Very family compatible!
Wheat mills scared my children. Jet engine sound in the kitchen made them afraid. I wanted them to learn to mill grain and make bread; but they ran as far away from the ktichen as... Read more
Published 8 days ago by Brenda C. Barry
5.0 out of 5 stars
Nice mill!
Between my wife and me and our children we have had lots of grain mills. This one is the best. It mills finely and does a great job.
Published 12 days ago by John J. Price Jr.
2.0 out of 5 stars
MACHINE BROKE DOWN TWICE. WILL NOT GRIND MILLET
BUYER BEWARE. This electric grain mill has a powerful milling mechanism that is self-contained. It works great on CERTAIN grains, but NOT on all grains. Read more
Published 17 days ago by Nelson E. Donley
5.0 out of 5 stars
I love it
It works like a professional mill. Not that noisy and it milled quickly. It has a control so you can milled course to fine and in between. Read more
Published 26 days ago by Jo-Anne
5.0 out of 5 stars
Nutrimill
Have only used it a couple times, but really like how much it will grind in a short amount of time. Flour is not quite as fine as I had hoped, but I am also still getting used to... Read more
Published 1 month ago by Kelley Householder
5.0 out of 5 stars
Great mill that works as advertized.
This mill works great. I tried grinding wheat into flour first by hand and quickly realized it was not fine enough. Read more
Published 1 month ago by jon skinner
5.0 out of 5 stars
Love, love, love it!!!
After owning a much less expensive grain mill and bulk orders on disposable earplugs I took the plunge! I love this appliance! Read more
Published 1 month ago by DyedInWoolYid
5.0 out of 5 stars
My wife loves it.
We have had it a few weeks now, and it works perfectly. Does an excellent job and easy clean up. I enjoy the benefits of now having fresh baked bread from freshly ground wheat.
Published 1 month ago by John Greenlee
3.0 out of 5 stars
Poor packaging
L'EQUIP Nutrimill Grain MillI received my NutrMill today. I have been wanting a wheat grinder for over a year now; and decided on this one after hearing the wonder mill had closed... Read more
Published 1 month ago by Donna Wilson
