Tribest Wolfgang KM-001 Grain Mill
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- Effortlessly transforms 3.5 ounces of grain into the fresh flour every minute
- Ultra-hard ceramic and corundum grinding mechanisms are infinitely adjustable
- Beautiful beech cabinet
- Industrial-strength motor
- Low profile that fits easily into any kitchen
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German-engineered and German-made, the Wolfgang’s low, 13.25” profile fits easily into any kitchen, yet its larger-than-life performance rivals that of even its largest competitors. With an astonishing 3.5 oz/minute grinding capacity for even the finest flours, its ultra-hard ceramic and corundum millstones make 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. Elegantly housed in a magnificent beechwood cabinet, it looks as good as it performs and will inspire conversation as well as cooking!
Top Customer Reviews
It grinds quickly and efficiently and is simple to use. To clean, you just run some wheat berries through it on the coarse setting and presto, it's cleaned! If you grind something wet or oily you may have to take it apart to clean it, but that has not happened to me.
The process of using it is very simple. You turn it on, turn the dial to a not-to-fine setting and put the wheat berries in the top. Once it is running move the dial to your desired level of fineness. If you want a super fine flour, you slowly move the dial until grinding slows dramatically--which indicates that your setting is too fine for the berries you are using. After that I turn it back toward coarse until it works efficiently again. With some berries, I sift the flour to make sure there aren't any larger hull pieces left and I usually get a very small amount of gunk in the sifter. The flours I've ground have all been fine enough for bread baking, cakes, pie crusts, cookies banana and pumpkin breads etc.
This grinder does heat the flour somewhat, so if I'm making a pie crust I make sure to let it sit and come to room temperature before mixing.
In a pinch, I also used it to grind some spices. It worked great. I won't be doing this regularly since the spice taste will probably affect the next batch of flour.
And a primer for those not sure if they really want to grind! Personally, I enjoy grinding my own flour, which allows me to experiment with a variety of different tasting and different acting wheat berries. In theory, freshly ground flour is more nutritious--but I think the scientific literature is mixed on that...there may be a bit more Vitamin E in fresh flour but I'm not sure other nutrients are proven.
In any case, since berries last much longer in the cabinet than whole-wheat flour, grinding it fresh allows me to have many varieties of whole-wheat grains in my life without fear of it going rancid. Since home grinding is different from commercial grinding (in which techniques are used to prolong life of the product) it is a good idea to freeze it after grinding if you have any left over. I grind just what I need and feed the rest to my sourdough!
Flavor-wise, the wheats I've been testing are delicious but I don't know if they would be less good if they were not freshly ground. Some people say flour tastes better fresh-ground and others say it tastes best when allowed to "rest" and mellow for six weeks or so. I suspect it varies depending on the berry, your storage conditions etc. I do plan to do some tests of this and eventually will post the results.
Final thought: This grinder varies widely in price on Amazon, from $500 to around $650. If you want to buy, and aren't in a hurry, wait until it hits the lower regions.
Now I have both grain mills and I'm enjoying both of them! When people drop by, the first thing they say is that it looks like an antique. I love the way the wood looks in the kitchen. It does make me think of an old farm house.
The Wolfgang mill costs much more. It produces stone-ground flour, from fine to coarse. It looks great on the countertop.
The Nutrimill costs plenty, but a lot less than the Wolfgang. It produces beautiful flour, from fine to course. It is a solidly-built workhorse of a machine made out of the very nice easy-to-clean plastic. It takes up a little more space. I believe it probably may handle more grain and work a little faster, if volume or speed is important.
I'm pleased with both mills, but every time I go by the Tribest Wolfgang Grain Mill, I have to smile. It's just the cutest thing, and it works beautifully!
Since I don't really need both, someone in the family will get one of them for a gift once I get past the fun of having both of them.
When I went to look at the electric mills, the choice was a cheaper one that ground by impact, or this one that grinds with stone burrs. I really wanted to get this one because of the stone burrs, but the price difference meant that I had to give strong consideration to the other type. I picked Nutrimill as the brand of the other type that we would consider. My husband and I watched some videos on You-Tube, of the two mills in action. My husband agreed that this mill just plain looked overall better built and better running.
I ordered it, it arrived in a reasonable length of time, and I am delighted. Having this mill is like having three faucets in your kitchen: Hot Water, Cold Water, and Freshly Ground Flour. If I have the grain, I can grind the flour immediately. What used to take me all evening to grind takes only a few minutes now and, to be honest, it is more uniformly fine. During prolonged grinding the hand-powered grinder would begin to unwind the knurled knob that held the stone burrs together. If I was very tired I might not notice this, or sometimes did not care when I did notice. This mill does not change the settings during usage. For one thing, it does not take hours to grind several pounds of flour with this mill so there is not time for anything to come loose.
The plates in this mill are horizontal rather than vertical, which means that all of the grain from the hopper falls onto the plates and gets ground. There is no hangup of un-ground grain when you are done grinding, as I had with the hand-powered mill. You can grind small amounts of flour as you need them, and it all comes out. The flour comes out the spigot and into the vessel that you have waiting there for it. It does not leak from seams, spew out of gaskets, or billow into the air. There is no cleaning up to do.
The fine/coarse settings on the front of the machine only act as benchmarks for your own experience. There is a large black dot on the hopper, that you line up with the markings by rotating the hopper. I am able to get nice, fine, bread flour with the dot lined up with the diagonal seam in the wood, clockwise past the finest marking. I am able to get cracked wheat with the dot lined up with the middle of the side, counter-clockwise past the coarsest setting. There is some course flour in the cracked wheat, but there was with my Corona Mill also.
The manufacturer advises grinding oats on a less fine setting than wheat, because oats are an oilier grain. I have been grinding my oat groats into flour using the finest marking. Lately I have been including one tablespoon of flax seeds with one-half cup of oat groats. Flax is a very oily seed and would clog the grooves in the stones if ground by itself, but in combination with the larger, harder, relatively less oily, oats it passes through. This is not something the manufacturer recommends, but it works for me.
The noise from the grinding is much reduced by putting the lid on the grinder, and in fact, if you don't put the lid on then some grains fly back out of the hopper near the end of the batch.
One of the feet sank into the body of the mill. We opened the bottom and found that the rubber feet are just pressed into place with nothing to prevent them from being pushed back out of the hole. There is a retaining rim but it is designed to keep the feet from being pressed in too far, not to keep them from coming out. I contacted Tribest and they were willing to glue the feet into the bottom if I would ship back the parts. Otherwise they suggested that I glue the feet in place myself. They had no instructions and did not even give any advice on what kind of glue to use on rubber and wood. I am posting two pictures of the problem. What looks like glue residue is only flour from having used the mill for a couple of weeks without the foot in place while I waited for a reply from Tribest. When we pressed on the other feet from the outside with our thumbs, they came out easily and the wood in the recess was completely clean. These feet are the only bad design feature that I have seen so far with this mill, but they seem to have been very badly thought out. The mill exerts a lot of torque when it starts up, vibrates a lot, and is rather heavy. Just pressing some rubber feet through holes can't possibly be expected to work without anything to fix them in place. Another woman whom I know had to glue an electronic part to the inside wall of her mill because it was being hit by the fan blade. In this case she was sent full instructions, which included use of a hot glue gun. Her part was also never glued in the first place. It is a disappointment to pay so much and have them skimp on something cheap like glue in various places.
Most Recent Customer Reviews
We like fine so put it to last and it grinds the easily, like the ready mad flour
So easy and fresh, love itRead more