Wolfgang Flour Mill
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Our Products: Grain Mills
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Wolfgang Flour Mill
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Wolfgang Flour Mill
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Wolfgang Flour Mill
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Wolfgang Flour Mill
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SKU:
2066
Type: Ceramic-Corundum, Electric The Wolfgang Mill is a World Class mill designed by master craftsman, Wolfgang Mock. Wolfgang Mills are not mass produced, but are precision engineered and imported from Germany; assuring the highest quality materials and craftsmanship. Get Our Famous Whole Wheat Bread Recipe More details...List Price: $639.00 Price: $599.99 You Save: $39.01 (6%) |
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Product Details
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Details
It has an overall height of only 13¼ inches; but has the grinding capacity of the larger mills. Whether you're grinding barley, oats, millet, corn, rice, rye, wheat, or spelt, Wolfgang can take care of them all. The funnel holds 2.2 pounds and it effortlessly transforms 3.5 ounces of grain into the finest flour every minute, thanks to the extremely durable ceramic-corundum millstone and the strong industrial motor.
A totally new concept of the grinding mechanism ensures the smooth cooperation of all forces and a pleasantly quiet operation. Even with all of these qualities, Wolfgang weighs in at a mere 15.4 pounds.
Technical Information
Grinding Capacity: 3.5 ounces/min
Funnel Capacity: 2.2 pounds
Grinding Mechanism: Ceramic-Corundum
Millstone: 3 5/16 inches
Motor: Industrial Class
Motor Performance: 360 Watts
Average Use While Grinding: 230 Watts
Noise Level While Fine: 72 Decibels
Weight: 15.6 Pounds
Height: 13¼ inches
Width: 6 inches
Depth: 6 inches
Casing: Treated Solid Beech
Guarantee: 3 Years
Fresh Milled Grains
From the husk to the kernel, our grain is full of life, energy, and power. It is rich in vitamins, trace elements, minerals, high unsaturated fatty acids, protein building components, and aromatic elements.
The husk contains a multitude of vital elements. It activates cell metabolism and the digestive function. That's why classic flour products, prepared with whole grain flour tastes sinfully good and are completely satisfying, and yet, not fattening.
Without the husk, grain essentially loses half of its nutritional value. White flour is negligible from a nutritional point of view; it's just mainly starch and calories.
Yet even whole grain has to be taken with caution. As soon as it is ground, it reacts immediately with the oxygen in the air. Through oxidation, many important vital elements as well as taste is lost.
Whenever you wish to enjoy valuable grains to the fullest, the flour has to be ground fresh and consumed immediately.
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