08/17/2026
HOW we ground non-GMO, organic wheat berries👉
Introducing, the Mockmill. According to the Mockmill company:
"It uses precision-engineered corundum-ceramic milling stones that are self-sharpening and stay cool during operation."
Does sound pretty cool, right? Right now we use the Mockmill 100, which grinds about 100 grams/minute, while we hope to upgrade to the 200 version (200 grams/minute), as our company grows.
Not only can this mill handle a variety of types of wheat berries with ease, but it can grind dry beans, lentils, rice, quinoa, and even spices! There is also a gauge on the side that allows the operator to dial the mill's grinding performance from very fine (1) to very coarse (10), depending on your needs or preferences.
As you can see from the video, the mill is turned on, whole grains are placed in the top hopper, and finely ground flour comes through the shoot! Some mills, such as the WonderMill, come with a bowl as part of the mill, but the Mockmill and NutriMill (which are some of the most popular brands of flour mills), allow for the user to select a bowl. To me, this is not only aesthetically pleasing, but also frees up counter space, as they are not as large/bulky.
Milling wheat berries is not only pretty simple, but it is pretty great for your health! When the whole grain is ground and not sifted, all three parts--bran, endosperm, and germ--remain and offer a host of benefits such as Vitamin E, B vitamins, and antioxidants, to name a few 🧠
Many people have heard the truth that after milling wheat, the flour loses it's powerhouse of nutrients. However, it is gradual!
🥕Like any whole food (vegetable, fruit, food harvested in it's natural state, you name it), light/time/oxygen affect the food's ability to stay fresh and nutrient dense. Think about when you buy salad greens at the store. There's a certain window of time when the greens are fresh and ready to be eaten, as various environmental factors greatly affect the salad's life.
Thankfully, like salad, FMF can and SHOULD be refrigerated. The general rules are:
‼️always keep FMF in sealed, air-tight containers
‼️if using within 24 hours from milling, keep it in a cool, dark place
‼️store it in the fridge for up to 2 weeks
‼️stash it in the freezer for up to 6 months
*Both the fridge and freezer help preserve the nutrients and usefulness of FMF. Note that, like other ingredients in baking, it is best to bring the FMF to room temperature right before baking with it to see the best bread rises and performance.*
Mills such as the Mockmill are great--highly recommend. But, they are an investment for most! Do any of these describe you?
🙋♀️If you're new to FMF, on a tight budget, or still experimenting with the use and health benefits of FMF, let us mill for you!
🙋♀️If your kitchen is tiny, your family is picky, or you don't have the time to mill your own wheat, let us mill for you!
We enjoy talking through the ins and outs of FMF, so please reach out if you have any questions! There's always more to learn. For example, we just learned that FMF can often boost sourdough starters and improve bread textures due to its tendency to produce stronger fermentation activity. HELLO SOURDOUGH PEOPLE😏
Thanks for your time and hope to hear from you soon! Comment below which mill you use or what you like best about FMF!🌾
