What is the grain revolution?

The grain revolution is a simple thing.

In order to make flour that can sit in bags in shipping containers, warehouses, and on grocery store shelves for months without going rancid, the industrial food complex has to remove everything that gives grain its unique flavor and nutritional value, turning it into a generic, white, starch powder made from hybridized wheat bred solely for high sugar content. We think this is bad.

We’re all about doing the exact opposite of that. We make affordable, high quality countertop grain mills to empower everyone to easily mill incomparably flavorful, nutritionally superior whole grain flour, fresh at home from the entire cornucopia of grain varieties that are available.

The grain revolution is choice. The grain revolution is flavor. The grain revolution is health and nutrition. The grain revolution is here.

Why mill your own flour?

“…our relationship to bread has changed in America, in the past half century, as our food systems have changed. What once was the product of a field, a mill, and a hearth (or at least a local bakery) became anonymously mass-produced and wrapped in plastic—our wheat is different now, our flour is bleached and stripped. What once was a complex and foundational food became little more than a simple source of sugar, cheap and filling, virtually empty of nourishment. But the pendulum is swinging back—bread is trendy now, which, as trends go, is both beautiful and disarming, kind of like water being the hot new drink. Still, for all its dissonance, this bodes well: the rich, kneaded, crusty, tender staple is on its way back from Wonder Bread limbo, embraced by home bakers, restaurateurs, and science-minded hobbyists entranced by the mesmerizing intricacies of sourdough culture.”

Helen Rosner, The New Yorker, Jan 18, 2019
Author Michael Pollan on white flour

Why Mockmill?

What they said

“The Mockmills we use at Blue Hill at Stone Barns allow us to serve more fresh grains from local sources. The diners express surprise at how much flavour is retained from fresh milling.”
Chef Dan Barber, Blue Hill at Stone Barns
“Fresh milling local grains, seeds and even produce has opened me to a whole new world of flavor, texture, and color. The new Mockmill is a game changer – a superior machine at a no-brainer price point. Viva la revolution!”
Guy Frenkle, Céor Breads
“I absolutely LOVE my Mockmill! You can go from just barely cracked grain all the way to fine flour, and everything in between. So many options! And the flavor of fresh-milled flour DOES live up to the hype! You have to try it for yourself to truly understand the difference.”
Trevor J Wilson, Author of Open Crumb Mastery
“My Mockmill has quickly become a workhorse in my kitchen, cranking out fresh flour on an almost daily basis. There’s simply no denying the flavor and nutrition freshly milled flour brings to my sourdough bread — I can’t get enough!”
Maurizio Leo, The Perfect Loaf
“I’ve been having a lot of fun with my new baking toy, the MockMill 200. It’s fantastic, better than I even hoped! I am excited about how fine and lovely the flour is from this mill and I love that it’s a standalone with its own motor.”
Teresa Greenway, Northwest Sourdough
“As a baker I have often thought of my work as a painter in black & white – Trying to coax out as many flavours as I can from one grain. With the Mockmill 200 I suddenly have a new world of grains to play with. It’s like I finally have colors! I absolutely love it.
Anomarel Rotem Ogen, Bishulim Culinary Academy
“The Mockmill is so pretty, compact, and tidy on my counter. If I need flour, I just put a bowl under the spout, turn it on, and pour in my grains! I love that it’s so clean and easy… and that the flours and cracked grains are the healthiest and freshest they could possibly be!”
Wardee Harmon, Traditional Cooking School

We stand behind what we build

We’re quite seriously passionate about making home-milled whole grain flour available to everyone. We’ve been on this mission for over 40 years.

Mockmills are engineered and manufactured in Germany by Wolfgang Mock GmbH. Every new mill from Wolfgang Mock is the product of thousands of hours of thought, drafting, prototyping, trials, testing and retesting.

All our mills use our own custom, precision engineered, corundum-ceramic milling stones. They are self-sharpening, almost as hard as diamonds, and, treated reasonably, they will last longer than we know how to count. The electric motors in our mills use the highest quality components and have been engineered to run smoothly, quietly, and to provide a long, maintenance-free life.

Every standard Mockmill comes with a factory 6-year warranty on material and manufacturing defects for private use. Professional models carry a 12-year warranty for private use and 2-year warranty for commercial use. We will repair or replace a defective Mockmill within the warranty period.

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