Stone Milling Attachment for Stand Mixers

This is an amazing mill, well crafted and simple to use. It is an expensive mill but I am quite happy with my purchase; the mill is compact and feel like it last a lifetime. It attaches to the kitchenaid with ease, and the longer thumb screw makes the process even easier. The chute conveniently pours the flour into kitchenaid’s bowl. This mill easy grinds from course cracked wheat to fine flour and everything in between. So far I have used my freshly milled flour for bread, crackers, and muffins. Milling my own flour adds an extra enjoyment to baking, and imparts a subtle nutty flavor that for me makes It worth the additional step. I have milled hard red, soft/hard white wheat, barley and kamut, and I am looking forward to trying oats, sorghum and buckwheat. I have been impressed by the flour this mill has produced and I’m excited to see what else I can do with it.

I'm very happy with this mill. I have a Kitchen Aid HD and it fits wonderfully. It seems to be well made. I used to use a Vitamix dry container to grind my wheat, but it left the occasional grains untouched. It also could overheat the flour, denaturing the fats and proteins. This mill does grind a bit slowly. (I use speed 2 to avoid overheating my motor), but you can just fill it up and walk away until you hear the sound of the grinding change. Then you know it's done and head back and turn it off. I've used it for about 2 months now and it's going strong. I grind about 4 cups of Kamut for homemade bread a week.

Update:I still love this mill. I want to say that I don't run my grains through in 2 separate batches anymore for a fine grind. I honestly forgot I even did that, but I do start my milling off on a course grain and within a few seconds of that I start turning the know over to the finest setting (beyond it actually).I don't recommend walking away from the mill at any point while it's running. If you are milling it to super fine from whole grain, then it will try to slowly turn the dial to a more course setting on its own so you have to periodically turn it back to more fine (or keep it there). Maybe I'll try running it in 2 separate batches again like I was doing when I originally wrote this review. Anyway.. still love it. I don't use it all the time but it's been great so far.I love this! I took the advice of other reviewers for 2 key elements:1. Do an initial grind on the most course setting, then run it through a second time in fine (if you are doing a fine grind, of course). If I'm doing a lot of grain I will pause halfway through the process too allow my machine to rest and cool. If you have a super heavy duty pro mixer this might not be necessary. I believe my model is the 5500 (?) and if it feels hot I give it a rest. I don't know if that's necessary but I like for my investments to last so I don't test limits.2. The dial turns well past the finest grind setting... I choose to load up the hopper and turn it on...then turn the dial from the finest setting to beyond the finest setting. I make sure not to take it to the point of the stones touching but you will hear it if they do so if I do I just pull it back a hair and boom... Ultra fine flour!I'm so pleased with this product!

I purchased the Mockmill attachment for stand mixers with the hopes of figuring out how to grind semolina to a fine powder for pasta and baking vs. purchasing and grinding durum wheat berries (very expensive and hard to find in my area and online). On my first attempt, my high grinding speed caused the Mockmill to eventually slow down and stop grinding the semolina. I contacted Mockmill for advise and wound up exchanging emails with Paul Lebeau, Managing Director and President, of Mockmill. He made several suggestions, offered several times to talk via phone, actually ground some Kamut wheat berries as a suggestion, and took a picture of the Mockmill showing that when attempting to get a very fine grind, the mill goes BEYOND the finest dot. Well with his support and continued idea exchanges, we eventually got to the point where I obtained powdered semolina flour similar to what I believe is Italian "semola" or 00 grind. Oh my ravioli were amazing with this flour! BUT the real joy was the amazing customer support I received. Has the president of the company making the product you bought ever go above and beyond like this? It's rare. He stated he wanted me to love my Mockmill and I do. I plan to continue "regrinding" semolina for pasta and also want to try grinding/regrinding soft wheat to match the 00 Italian flour for pizza--both at a much lower price. The Mockmill will surely pay for itself quickly if you don't have to purchase 00 flour with high prices. The secret is to go very slow when regrinding something that is already ground. Works like a charm on the Mockmill. You won't be disappointed. Thanks Paul!

I've been grinding my own einkorn to make pizza dough for years, and I wore down the steel grinding plates on my KitchenAid grain mill attachment. I opted for a different attachment this time around.And WOW this is a huge upgrade in every way—it's quieter, faster, makes finer flour, and has a larger hopper. I'm ecstatic with it across the board. Don't get me wrong, the KitchenAid branded mill worked well, but this one works substantially better.The closest thing that I have to an issue is that I inevitably end up with a smidgen of flour + a few berries left in the hopper when it's done that don't seem to fall all the way through. But I grind about a gram of flour more than I need and shake it out and everything's perfect.Really highly recommended.