TopL'EQUIP Nutrimill Grain MillOnline
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L'EQUIP Nutrimill Grain Mill Review
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L'EQUIP Nutrimill Grain Mill Features :
- 20 Cup capacity grain mill that keeps all the vitamins and nutrition in every batch of flour
- The world's first variable texture control mill for creating fine or course flour
- Grinds non-oily grains with precision grain feed control; No gumming, no overheating, no jamming, no hassle
- Multi-channel air flow for better motor cooling and longer mill life, self cleaning milling chamber that is easy to use
- Limited lifetime warranty
L'EQUIP Nutrimill Grain Mill Description :
Why mill your own flour, when it's so readily available? Commercial mills remove 30 percent of the wheat kernel, removing the most nutritious part of the grain to make white flour. Commercially milled flour also removes all of the wheat germ oils to prevent it from going rancid and preserving the flour's shelf-life. Ninety percent of the nutritional value of the wheat berry is contained in the wheat germ. Wheat germ oil has almost no shelf life and becomes rancid very quickly. Rancid oil is a carcinogen; government health regulations require the removal of the wheat germ oil from all commercially milled flours to ensure safety. Milling your own flour not only ensures that your flour is as nutritious as it can be, it has a wonderful taste that is lost to commercially made whole-grain flour. Whole grains are important for numerous reasons: strokes, heart attacks, clogged arteries and cardiovascular problems can be prevented when whole grains are eaten regularly. The L'Equip NutriMil...
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L'EQUIP Nutrimill Grain Mill Random customer review :
It's a tool like any other tool
This review was originally posted to <...> by Mike Avery
I've owned a Nutrimill, a Whispermill and now own a WonderMIll and a KitchenAid mill.
I started with the KitchenAid mill. I really like it for a number of reasons. I like that it extends the use of my KA, and that it was cheaper than the rest of the mills. Also, I like being able to produce cracked wheat and rye chops. In both cases, you want the grain lightly broken and still identifiable. In "The Bread Builders" the authors joke that when you make rye chops, you want three pieces out of the mill for each two that go in. Pretty much true. However, the down side is that it's difficult to produce finely milled flour. Like othes here, I use the two pass system.
Which is what led me to the WhisperMill. It ground grain very finely and had little in the way of adjustment. It went from very fine to very, very fine. No cracked wheat. No rye chops. And, it seemed that the flour quality wasn't as good...
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