Mockmill KitchenAid White Metal and Ceramic Grain Mill Attachment
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- White coated metal housing with ceramic grinding stones
- Fits all KitchenAid stand mixers
- Adjustable from fine to coarse
- Makes freshly ground flour
- Manufacturer's 2 year warranty
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Cook and bake with a healthier option of freshly ground flour using this KitchenAid grain mill attachment from Mockmill. Featuring a white coated metal housing with ceramic grinding stones, this powerful grain mill fits all KitchenAid stand mixers. The ceramic grinding stones have a self-sharpening feature so they are always ready to use. The adjustable settings allow you to grind from fine to coarse so you get the perfect texture every time. Backed by a manufacturer's two year warranty, this is sure to be a kitchen favorite.
10-1/2" L x 4" W x 7" H
Top Customer Reviews
I've include a picture of a sample of the flour I milled on the finest setting along with the bran which I sifted out.
Happy milling, baking and eating!
I've been using this mill about every week. It works wonderfully. I would highly recommend this mill.
One note about initial use. I noticed that the first few times of use a little amount of loose grit was dislodged from the stones. Since then there has never been any grit.
It comes with a spare tightening screw, which is great because the handle had broken off my old one. I hooked it up, filled the hopper with hard red wheat berries, set the fineness level to "fine", and it proceeded to turn the berries into fragrant, fine flour, right in my mixer bowl. Word of caution: Tighten the screw firmly! I didn't, and the entire mill started to spin around festooning my kitchen with wheat berries in a comical fashion. No fault of the device, of course.
I poured some water into the freshly ground flour, along with a bit of bread flour, and was off to a delicious loaf of homemade bread. Excited to try rye next.
After regreasing my mixer I ran a few cups of Spelt through the mill and the resulting product was very nice. I sifted the flour into a bowl and then ran the bran and germ back through the mill a little at a time to prevent it from clogging the feeder and stones. I sifted the output of this into the other flour. I used the remaining germ and bran as a liner and topping for the bread which came out perfect. I cannot recommend this attachment enough. It is miles better than the Kitchenaid grinder but not as good, or expensive, as a KoMo.
I bought the Mockmill after seeing a video comparing a few other mills and this one. I'd love a KoMo, but sadly they're a bit too much for me. Mock supposedly designed the KoMo grinders so that helped push me in this direction. Before this I had been grinding wheat berries in a burr-type coffee grinder. That worked ok, but I was never really able to get a good amount of fine flour from this method. As such I found myself buying bags of flour versus wheat berries.
Tonight I ran some soft winter wheat through the Mockmill at speed 8 on my Kitchenaid KSM95 (The manual says it works best at 9-10). I need to regrease my mixer so I didn't want to run it at too high of a speed. I turned the level, beyond the finest setting, so just when the stones touch. The output is much finer than the coffee grinder, which is no surprise. Total grind time for roughly 2 cups of grain (by volume) was about 5 minutes. Noise level was decently loud, though much lower than the coffee grinder. I think the mixer was louder than the mill.
Sifting removed a decent amount of bran and I did not see much endosperm left. The sifted flour is brownish in hue, becoming darker when wet, so there is some bran and germ that was fine enough to make it in (yay for more nutrition). 2 cups (by volume) became roughly 11oz (by weight) of flour after sifting. Even before sifting this looked better than the whole wheat flour that I've bought.
Build quality is pretty good. I imagine the casing will be the first thing to go on this since everything else is metal or ceramic. I doubt that will happen for a long time though. It feels thick and dense enough to handle the wear of use for some years. Like most mills I wish it ground a bit faster and finer, but oh well. I am looking forward to the tortillas I am making from the wheat I just ground, as well as the bread I will make in the coming weeks.
My only reservation is that the stones would get clogged whenever grinding oats or corn. I have learned to space the stones more when grinding corn, and I have resorted to using a spice grinder when making oat meal.
Most Recent Customer Reviews
On both, the grinding disks clashed at the 2nd to finest setting, introducing grit into the grain.Read more