150g Grain Mill, 304 Stainless Steel Spice Grinder, 1500W High-speed Commercial Flour Mill, Superfine Flour Mill Grinder for Home, Grain Mill for Flour

I am so happy with this 150g Grain Mill! It has high-speed motor makes quick work of even the toughest grains and spices. I’ve used it for coffee beans and mixed spices and the results are consistently superfine and uniform. This is the best grinder I have ever purchased at this good price. The stainless steel build feels very durable and is easy to clean. It’s compact enough for my home use but I feel it can perform like a small commercial rade machine because its built quantity is so solid. It only takes seconds to grind most ingredients to a fine powder. The safety features give me peace of mind while using it. This is a must-have item for your kitchen. One solution for all types! Highly recommended!

I really like this grain mill easy to use and can grind your spices finer. It seems well made heavy duty.

I bought this grinder for grinding up grains for brewing beer at home. It really does work well for grinding. However, I have some mixed feelings about grinding of my grains. Both blades (included) seems to always grind the grains into a powder, whereas I need a course grind. I have tried cycling the power off and on, resulting with only a partial batch of grains was actually getting ground up. I have only tried it once so far, but I am going to try it again shortly, to see if I can find a method that will work with this unit for me to get a more consistent and usable grind out of it. Will I recommend this unit? Yes I would. As it may have its drawbacks for grinding my grains, it does a great job turning grains and other things up really nicely and quickly. It’s a little noisy, but not annoying or anything for me to be upset with it. If you want to grind stuff up for baking or something else (other than for brewing) it’s a great option to use.

I wanted to add some more nutrition to what my family eats. Store-bought foods are less than healthful. But whole grain is an excellent source of plant-based protein, healthy fats (especially Vitamin E/alpha-tocopherol), B vitamins like thiamine and folate, as well as minerals such as magnesium, phosphorus, and zinc. Whole grains also contain dietary fiber, antioxidants, and phytochemicals. You can add ground grains to foods like yogurt, smoothies, baked goods, hot cereals, and even use them as a substitute for breadcrumbs. You could buy store-bought wheat germ, but it needs to be stored in the refrigerator or freezer. With a grinder, I can make just the amount I need. To do this, I now buy wheat kernels (often called wheat berries), either online or in physical stores. I bought my grain grinder from OKF. I trust them. I previously purchased an OKF ice shaver and know that they offer commercial-quality machines for homes like mine. The grinder turns what you put into it into powder. This is great for grinding just a small quantity of coffee beans for immediate use. Still, for coffee, I will continue to use my conical burr coffee grinder that provides a precise grind. But for making bread, the high-powered (but noisy) stainless steel grinder is precisely what is needed. I ordered the smallest unit, and it is the perfect size for me and my kitchen. Most of the issues in the negative reviews have been addressed, but I also think that including a tool to remove the blade would be a good idea. Of course, it does include a brush, which makes cleaning the bowl easy. It is easy to use and well worth the price.

I always read reviews before purchasing an item. There were complaints that the motor burned out quickly on this mill. Here what I believe lies the problem. When milling grain berries, seeds or really anything. The whole mill gets very hot. Enough to burn your skin. After I empty the contents. I wait at least 10 to 15 minutes before using the mill again. This allows the whole mill time to cool down. I will definitely get many years of use from this mill.DO NOT RUN THIS MILL CONTINUOUSLY FOR MORE THAN 5 MINUTES. Or the motor will burn out quickly. I NEVER run the mill continuously for more than 3 minutes. At 3 minutes the mill turns 500 grams of Hard White Wheat Berries into a fine flour. DO NOT SUBMERGE THE MILL IN WATER. Use the provided brush and a damp not dripping wet cotton towel. To clean the inside and outside of mill. I fortunately have an air compressor and blow out any residual dust left. Then I wipe the mill down with a day not dripping wet cotton cloth. This mill is quite noisy and don’t leave the mill running and walk away from it. It does move around on my counter top. Enough that it could possibly make it to the edge of my counter top and fall off. Don’t add more volume than your mill says. After several uses. I used a cordless impact driver with a 17 mm deep well impact socket. To remove the acorn nut and blades. To deep clean the mill and look for any worn out parts. Using the provided brush and a damp not dripping wet cotton cloth. I made excellent whole wheat grain bread. Using the mill to grind into flour Hard White Wheat Berries. I also used my Kitchen Aid K5SS. With the dough hook to knead the dough until it doesn’t tear apart and stretches. This took 13 minutes. Whole wheat grain bread is actually healthy. I also incorporated toasted Sun Flower seeds,toasted Pumpkin Seeds. Flax and sesame seeds into the dough the last 3 minutes. This grain bread is absolutely delicious. It also freezes well and is easy to slice with a serrated bread knife when froze. NO PRESERVATIVES . I also always have on hand Sour Dough Starter. No yeast required to make bread. The difference in taste between packaged yeast and the natural wild yeasts floating around in the air and naturally on Wheat Berries and in Wheat or White flour. That creates the sour dough starter. Is like night and day. Don’t get me wrong, packaged yeast is perfectly fine to use instead of sour dough starter. I do occasionally use yeast when making certain recipes. Sour Dough Starter is simple to make yourself. It can take up to 12 days for the Sour Dough Starter to be able to be used. Usually 4 to 6 days. You do have to discard half of it Sour Dough Starter. Until it is ready to use. After that you use half of your Sour Dough Starter then add the same amount of flour and non chlorinated water to the left over Sour Dough Starter. It will last in your refrigerator for at least 2 weeks before the Sour Dough Starter begins to spoil. If the 2 weeks are nearing. Discard half of the Sour Dough Starter and add equal amounts of flour and non chlorinated water. DO NOT USE DISTILLED WATER. You should always use non chlorinated water when making bread. I’ve a filter for the cold water on my kitchen faucet. Sometimes I will double filter the already filtered water from my cold water side of my kitchen faucet. By running the already filtered water through my 1 gallon container brita filter. The night before I’m going to make more bread. I boil a gallon of water from the cold side of my kitchen faucet. After boiling the water for 5 minutes. I remove it from the stove and put a lid on the pot. Doing this will dissipate any chlorine that shouldn’t be present from the filtered cold water from my kitchen faucet. You can also use spring or purified water. There are plenty of easy to follow recipes to make Sour Dough Starter on YouTube. If you enjoy making you own bread? Go ahead and make your own Sour Dough Starter. It will last indefinitely if you use it regularly and replace the same amount of flour and water.

Every year I make the best eggnog (uncooked) that most people have ever tasted. The secret? Grind the spices (from whole spices) when you make the first batch. The spices only last a month or two, then they lose their edge. I had a much bigger grinder of this type. It worked, but I thought it was bigger than it needed to be, then it was stolen. When I bought this grinder, the seller had shown a screen basket. You will need a screen to do this. The seller noted that the small model didn't come with a screen, I told them that they should not picture it with accessories that it didn't come with unless the photo is clearly labeled. They mailed me a kind of beat up screen - and it worked fine. You put whole spices into the grinder, and turn it on. You can turn it off and on a few times but eventually the ground spices will protect the whole spices and you get no more grinding. Stop! You do not want the power of the grinder to heat the spices. So you screen out the spices and whatever does not pass through the screen goes back into the grinder for another pass. And that is it! Load, turn on, jog a few times, screen the result, load that back into the machine, grind, screen, repeat about 4 times. I stressed this machine in terms of capacity - but I never thought I was stressing the motor. It simply destroyed the small spices and after the second pass there were no large lumps of spice, just a small amount that had not quite made it to screen size. This is how I make my eggnog spice and what I actually ground in one batch (with screening and regrinding). 1 stick cinnamon. These are the long sticks. If your sticks are only as long as a stubby pencil, use 2. For this recipe I used 4. broken in half so that they would fit in the basket. 3-4 whole nutmeg, depending on size. I used about 15-16 in this recipe. 1/2 tsp whole allspice. I used about half a tablespoon. Cloves. Optional. They add something but it is really easy to go too far, and better to just get a hint. Generally 1-2 per stick of cinnamon. For this recipe I used 5.. So think about all those hard spices. The basket was just about full, mostly of nutmeg and cinnamon. Year before last I bought a very nice mortar and pestle and it did a really good job on the spices but it was essentially the same process, break the spices up and grind them - and then the spices would insulate the larger pieces from the grinding action. This is exactly what is happening here, except that the spices took hours to grind the mortar and pestle, and with this grinder they are done in minutes. You have read this far, you want the recipe, lets continue: Ground ginger: Optional, 1/4 to 1/2 tsp per cinnamon stick. Can't do this one fresh. For about 1/2 gallon of eggnog: 3 cups heavy cream 2 cups milk For adults: 1 cup amber or dark rum, or bourbon (Wild Turkey 101) 2-3 tsp of the above eggnog spice 2 tsp Vanilla Extract You are going to want 8 whole eggs to the half gallon. Please be careful as you do this. Eggs have stringy protein structures that hold the yolk in position in the center of the egg. Frankly, those are nasty. So in order to get rid of those we are going to break the eggs into a medium or fine (depending on how long you have) strainer, then beat the eggs in the strainer. Stir the eggs so that the yolks and some of the whites pass through, but when you are out of yolks and all you have going through the strainer id progressively more and more gummy whites, stop. It will be faster to beat the eggs in a bowl and then pour the eggs into the strainer, but avoid just putting the eggs in without straining them. By the way, this same process is how scrambled eggs are made in restaurants when they make big batches from whole eggs. When the egg works its way through the strainer like this, you are insured that the eggs are mixed evenly (after a little stir) and you are also sure that any broken eggshells are intercepted. Anyway, you need to sweeten this. Depending on your health and preferences, you might use white sugar, or artificial sweetener. How much is up tp you. I do not like honey as a sweetener. I think 1/2 cup per 1/2 gallon is fine. Others like 1 cup. If you are using artificial sweetener, use a bit less. You can always add more. Make the volume up to 1/2 gallon with approximately a 50-50 mixture of heavy whipping cream and milk. You can drink this immediately but it is significantly better if you allow it to sit overnight. Stir or shake well before serving to reincorporate and distribute the spices. Grate fresh nutmeg over cup - microplaned whole nutmeg is the best, IMHO. I have served this to people who have sworn that they hated eggnog because all they had ever tasted is the store bought chemical crap. Most came back for seconds. WE HAVE NEVER HAD AN EGG ALERT IN THIS AREA THAT I KNOW OF - so we feel OK about eating eggs over light or over easy. Drinking this eggnog is no different. When I lived in NY, we had alerts all the time. YMMV. However, I would not serve this to an immunocompromised person. If you need to do that you can probably purchase pasteurized whole eggs. Last time I checked locally, all the cartons of whole eggs were pasteurized - and all had color, flavoring, etc. There is a procedure I have read online for in shell pasteurization - if you have a sous vide and some of the white denatures anyway, but you can just use more eggs, leave the dematured whites behind and make it up with volume. There are lots of recipes for cooked eggnog. This is simple, and I think it tastes better than the cooked. Leftovers? Use the eggnog as French toast batter. So, if you want to grind dry spices to get that fresh flavor, this spice grinder is highly recommended. I don't think I would use it for flour unless I got a larger model. I don't think I would use it for coffee for two reasons. One is that for coffee you want to limit the speed of the grinder. One reason that I threw away the stuff that was still not passing through the screen after the 4th regrind is that the power of the grinder had slightly heated the spices and you absolutely do not want to do that with coffee. Unless you wan super fine powdered coffee for Turkish style, the grinder is not controllable and two powerful. If you want the extra flavor you get by grinding your own spices just before using them, in any amount that you are likely to use in a home kitchen, this grinder is recommended. And for standing behind their product even though there was a question as to whether the screen came with this model, kudos for customer service. For grinding dry products only.

Makes decent flour but not super fine. Not quite as grainy as corn meal a bit less. I purchased this based on other reviews, but feel they weren't fully accurate. I've made many loaves of bread with it, but really would like a finer grind. I cannot afford the one I would like. This unit cannot be ran for long periods and gets extremely hot and has to be rested before I can finish grinding enough wheat berries for two small loaves (about 3 1/2 cups of berries). Flour gets steaming hot after only grinding for one minute and it sticks to the lid and bottom of the unit. And one minute is'nt long enough to grind it up enough. So you have to wait for the machine to cool before you can regrind. And since you can only put in a little over a cup it takes a long time to grind as you have to wait in between each grind for the machine to cool down, as per the directions. The machine itself gets extremely hot too. The machine is quite loud, so if you have small children it will scare them as it did my grandchildren. So this works, but not fully like I want.

Warning - This device does NOT have a safety feature for the lid being closed before you can start the grinder. There is the chance of having the lid off, and plugging in the grinder which if the power button is flipped will cause the blades to spin.