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NutriMill Classic 760200 High Speed Grain Mill, 1200 Watt, 5 Cups Per Minute
|Price:||$219.00 & FREE Shipping. Details|
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- 20 Cup capacity grain mill that keeps all the vitamins and nutrition in every batch of flour
- The world's first variable texture control mill for creating fine or course flour
- Grinds on-oily grains with precision grain feed control; No gumming, no overheating, no jamming, no hassle
- Multi-channel air flow for better motor cooling and longer mill life, self cleaning milling chamber that is easy to use
- Limited lifetime warranty
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From the manufacturer
NutriMill Classic Flour Mill
The NutriMill Harvest has been the #1 selling high-speed mill for over a decade. Mill grains for bread, beans for soup, and more.
Grain and Flour Mills
Whole Wheat Pizza Dough Recipe
- 1 1/2 Cups Warm Water
- 2 Tbsp. Oilve Oil
- 2 Tbsp. Sugar
- 2 tsp. Sea Salt
- 3-4 Cups Whole Wheat Flour
- 1 Tbsp. Instant Yeast
Preaheat baking stone to 500°F. Place all ingredients except 1 cup of flour into Bosch Universal Plus Mixer. Begin kneading. Gradually add remaining flour until dough pulls away from sides of bowl. Knead 6-8 minutes. Cover and let rise one hour. Roll dough out to desired thickness. Top with desired toppings. Bake until cheese is melted and crust golden brown. Enjoy!
Why You Need a Grain Mill
Grain Mill Story
Whole grains are a super food. The problem is most of the time when a product is labeled whole grain it really isn't.
Because milled grains have a short shelf life many of the naturally existing oils and minerals are removed from commercially milled flour and additives are put in to improve 'nutrition' and 'freshness'. The result is you consuming chemicalized food.
NutriMill grain grinders and seed mills give you the flexibility to create raw, natural, pure flour on demand. If you want to know where your food comes from there is no better way than to mill it yourself in your own home.
With a NutriMill grain mill, you will not only reap all the flavor and health benefits of whole grain nutrition, your budget will also reap the benefits of taking the milling company out of the whole grain equation.
Adjustable Motor Speed
Our adjustable motor speed allows greater texture control allowing you to produce fine to coarse flour.
The NutriMill Classic is a high-speed impact mill designed to mill high volumes of grain quickly. Mill up to 5 cups of grain per minute.
Ergonomic Knobs and Handle
The ergonomic knobs and flour bowl handles make operation of the NutriMill Classic simple.
Large Bowl Capacity
Grind up to 20 cups of flour at a time into the NutriMill Classic's large capacity flour bowl.
A Classic High-Speed Mill
Milling For Everyone
The NutriMill Classic was designed for daily use in your home. Because it is a high-speed impact mill it creates large amounts of flour quickly. So if you are an avid baker this is a great mill choice for you.
However, its ability to make flour is not limited to wheat. Grind gluten-free grains, beans, lentils, rice, etc. Add quinoa flour to thicken your soups or sauces, make rice flour for baby food and breads, or make delicious brownies with fresh black bean flour.
A 1200-watt motor coupled with a surgical stainless steel Microburst milling heads with precracker power the Classic, making sure it is ready for any grinding task.
Multi-channel air flow allows for improved motor cooling and longer mill life. With a limited lifetime warranty and long history you can be sure your mill will stand the test of time.
Milling For Any Recipe
- Baby Food
- Protein Powder
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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. 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.
NutriMill is the world's most popular maker of grain mills, and the NutriMill Classic has been its #1 selling mill for over 10 years! The NutriMill Classic electric grain mill uses a high speed impact chamber (also called a micronizer) with stainless steel milling heads to create flour from grains and beans. The NutriMill Classic has raised the bar for grain mill design with new features and abilities users have asked for—a combination of features found in no other impact mill.
The new design of the NutriMill Classic's impact chamber allows you to put grain into the hopper before you turn it on with no risk of plugging the mill, which can happen with older mill designs. Even if stopped during grinding, the NutriMill Classic restarts again without trouble.
With the Nutrimill Classic you have the ability to grind from super fine, much finer than any other impact mill, to coarser flour you need for perfect corn bread. Its impact grain milling heads provide a 400% range of adjustment from fine to coarse, ten times greater than earlier impact mills.
The NutriMill Classic allows you to grind up to 20 cups of flour at one time! Its grain hopper and flour bin are perfectly matched so you never have to worry about an overfilled mess. Convenient, powerful & fast: Just pour grain in the hopper, turn the NutriMill Classic on, and its powerful 10 amp, 1-3/4 hp motor does the rest, quickly producing your choice of fine, medium or coarse flour. The NutriMill Classic's impact grinding mechanism is self cleaning, and it operates dust-free, so grinding grain won't mean extra housecleaning later. Its one piece design, easy-grip handles, and light weight make the NutriMill Classic easy to move.
The versatile NutriMill Classic grinds wheat (both hard and soft), oat groats (dehulled oats), rice, triticale, kamut, spelt, dry beans, lentils, dent (field) corn, popcorn, dried sweet corn, split peas, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, dried mung beans and soybeans. It will also grind dried, minimally-sprouted grain. The NutriMill Classic isn't suitable for herbs, spices, oilseeds like flax, chopped chestnuts or fibrous materials. Also note that when set for coarser meal texture, the NutriMill Classic's output remains too fine for making cereal grinds. The Nutrimill Classic is an outstanding machine for making a full range of flour and meal textures.
Protects nutrients: The NutriMill Classic keeps your flour at temperatures typically about 118° that protect the nutrients in your grains. Its new airflow design makes the NutriMill Classic the world's coolest-running impact mill. With a sound level about like a vacuum cleaner, the NutriMill Classic is much quieter than the first generation of impact mill designs.
With a Limited Lifetime Warranty you can be sure your Nutrimill Clasic will output flour reliably for years to come.
Top customer reviews
As for the machine: it is much faster (although that is not the most relevant criteria), and is not as messy as the Retsel in dusting the counters, etc., it is noisy, but not a deal breaker (and because it's fast it's not on for very long) I had considered that I would grind on the porch if it was too noisy, but it's not that big a problem...It's much easier to clean than the Retsel, which involved removing the stone burrs and scraping the stones.
As to the results: I like to make cornbread with fresh ground corn; there is really no comparison with store bought cornmeal. Nutrimill recommends popcorn, and it has made some delicious corn bread. With the retsel it was always a problem grinding corn as the stones would gum up very easily and sometimes have to be cleaned in the middle of a batch. Or, I would have to stand there and force the corn into the grinder. Also, I would have to sift the grits out to use the flour. With the Nutrimill, it is fast, and the flour is fine and doesnt need sifting (no waste). FAR superior in grinding corn.
With wheat, the retsel did a good job, but the bran was larger compared to the micronized flour from the Nutrimill. I had read that these longer strands of bran with their sharp edges would cut the gluten, and result in heavier whole wheat bread. This has been my experience since getting the new mill. My bread with fresh ground flour rises and performs more like store bought unbleached bread flour, resulting in a much lighter loaf than the retsel's flour gave me.
So, I am very satisfied with this machine. As I said, there may be nutritional differences as compared with stone ground, or maybe not. But if the proof of the baking is in the eating, this is a winner.
So with high hopes It seemed simple enough just fill it on the top. And put the bucket in the bottom in and turn it on. Well that resulted in a flour dust storm in the kitchen. And couldn't for the life of me understand how anybody can say it is dust free.
Maybe reading directions first might have been in order here. But if your like me you probably felt you it was simple enough and forged ahead. After some head scratching If you look closely at the bottom of the tray holder it says "yes" and "no" and mine was definitely saying "no". You have to give the tray a very firm push to lock it in. And you will know it as it will definitely hear it lock in place. Then thereafter there was not a spec of flour dust after turning it on. And was happily making Flour.
I did notice that you can really crank up the fineness of the flour. But will slow things to a crawl, and the flour will get so hot as you smell the bran toasting. I would back that fineness out until the smell would be gone. It's amazing that it can grind that fine. But its gotta take a toll on those poor blades, so I just going to keep it backed off for now.
Also if you wondering how the heck that lock knob is supposed to work in the back. Just turn it until the lock icon is horizontal. And pull! It doesn't screw out. On mine it was stuck pretty good.
All in all despite my mishap I am happy with it.