Full Product Manual

WWW.WOLFGANGMOCK.COM

PRECAUTIONS – SAFETY NOTICES

Be sure to read these before operating the Mockmill

Millable substances:

The Mockmill stone burr is only designed for use with the following

substances, which must be under 15% (by weight) water content:

Common dry grains including wheat (either hard or soft types), oat

groats (dehulled oats), rice, triticale, khorosan (Kamut), spelt, buck-

wheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, ﬁ eld corn

(but not popcorn), dry lentils, dry beans (such as pinto, red, navy and

kidney) and dry spices. Milling of any substance not listed here may

void your warranty. There are exceptions, so please contact us if you

have any doubts or questions as to what may be milled.

Grain selection:

Use only cleaned grains when milling. Unclean grain may contain

small stones that can damage the millstones.

Grain dryness:

Use only dry grains when milling. The use of humid grains will lead

to the buildup of a ﬁ lm on the stones that must be cleaned off by

milling appropriately dry grain on a coarse setting. Dry grain is recog-

nized as such when a kernel breaks with a loud noise under pressure

exerted on it by a spoon against a hard surface. Humid grain can be

squashed and then looks like a rolled oat ﬂ ake. Rye should be stored

for at least six months following harvest before milling.

Commercial use:

Mockmill is intended for household use, and thus for quantities gen-

erally required by households. It is not intended to mill large quanti-

ties often required in commercial settings. Note! Never mill more than

5 pounds of grain at once; this could lead to overheating of the stand

mixer. If more than 5 pounds of ﬂ our is required, give the stand mixer

a 45 minute rest between batches of 5 pounds.

Milling spices:

Mockmill easily handles dried spices, including pepper, coriander,

cardamom, cinnamon, and more. Note that some spices, like cinna-

mon, may need to be cut or crushed into pieces small enough to feed

into the Mockmill. To prevent the carryover of spice aroma into other

dishes, simply mill a small amount of grain (such as wheat or rice)

following the spices. Note that this "cleanup ﬂ our" may be a nice ad-

dition to your baking or sauces!