Mockmill 100 Stone Grain Mill Reviews: Our Take

The short version

The Mockmill 100 is a beloved little machine. It also carries a couple of tradeoffs worth knowing before you spend, and a few hundred milling comments make both halves clear.

What's good:

• A stepless dial takes one mill from commercial-fine flour in a single pass to cracked grain and coarse meal, which is the reason to buy stone over steel.
• It handles rye, corn, rice, beans, and infused blends that owners run through it for porridge, cornmeal, grits, and flavored flours.
• It runs quieter and cooler than a high-speed impact mill, so it lives well in a small kitchen and does not scorch delicate flour.
• It is a self-contained countertop unit, not a stand-mixer attachment that borrows a motor, and it carries a 6-year home warranty.

What's not:

• Throughput is modest at about 100 grams a minute, so it is slower than an impact mill and asks for a short rest on long milling sessions.
• The grinding stones are the wear item; they last for years of home use but are the part that eventually needs replacing.
• The casing is a tough engineering plastic rather than the wood or steel of pricier mills, so it looks like a tool, not a showpiece.
• Fresh flour has a learning curve, and the flat-loaf frustration new owners hit is about the dough, not the mill.

Who it's for

A stone mill rewards one kind of baker and mildly annoys another. Work out which you are first.

Buy it for:

• Sourdough and bread bakers who want to choose fineness on purpose, from near-white sifted flour to full whole grain, and taste the difference.
• Anyone milling beyond wheat: rye for porridge and starters, corn for cornbread and grits, rice, and rosemary or cacao infused flours.
• Small kitchens where a quieter, cooler, self-contained mill beats a loud impact mill or a hot, slow stand-mixer attachment.

Skip it if:

• You mill in real volume every week and just want fine flour fast; a high-speed impact mill like the NutriMill Impact clears more grain per minute.
• You want a motorized stone mill with a bigger hopper and a showpiece build; the NutriMill Harvest is the step-up stone option.
• You are prepping for off-grid or power outages; a hand-crank cast-iron mill keeps grinding when the Mockmill has no outlet.

One long-time miller reaches for the coarse end of the dial constantly, which is exactly the buyer a stone mill is built for:

I have done a lot of coarse rye, from cracked rye for porridge to various grades of meal for breads. One of the main reasons I got my MockMill, in fact! I haven't done a lot of other grains at coarse grinds but I'm going to play with it to see what I can do to keep whole grain breads more moist.

The specs that matter

Three lines on the Mockmill 100's spec sheet, straight from the manufacturer listing, decide what it does for a baker.

Corundum-ceramic grinding stones with a stepless fine-to-coarse dial: the headline feature. One mill covers commercial-fine flour in a single pass at the tight end and cracked grain or coarse meal at the open end, plus everything between. An impact mill blows grain apart with speed and hands you far less say over texture.

Milling rate of about 100 grams a minute on soft wheat: roughly enough flour for a loaf in five minutes or so. That covers home baking comfortably, but it is slower than an impact mill, and the mill is built for household batches rather than nonstop commercial runs, so a long session wants a short cool-down.

A 360-watt motor, an 1,100-gram hopper, a 6-kilogram body, and a 6-year home warranty: a sturdy industrial motor in a Terluran engineering-plastic casing, made in Germany, running at roughly 1,100 RPM. At 6 kilograms and 15 by 8.7 by 7.5 inches it is light enough to lift down from a shelf and small enough to stow between bakes, which matters more than it sounds when counter space is short. The hopper holds about two pounds of wheat, or one big loaf's worth plus some. And the six-year warranty on non-commercial use is a real vote of confidence in the mechanism, since nobody underwrites six years on a machine they expect back.

How well it preserves

For a mill, this axis is about how much of the whole grain it captures and how much control it hands you over the result. The Mockmill is strongest here. Owners are unusually consistent that the fresh flour tastes better and carries more of the grain than anything off a shelf, because stone milling folds the germ and its oils through the flour instead of stripping them out. One owner running the finest setting turns out an open, well-risen whole-grain loaf that is hard to fault:

I’m using a mockmill at finest settings 90% hard white 10% soft white I autolyse for 1 hour 4 stretch and folds - 30 min rests Bulk ferment for 3 hours Split the dough and preshape - rest for 20 minutes Final shape and cold proof for 16-18 hours The one with an ear was a more angled cut and one confident slash. It also was the second bake so I’m not sure which causes it to rise more 500 degrees lid on for 30 minutes 450 lid off for 20

Owners lean on the stepless dial constantly. One machine goes from near-white sifted flour to full whole grain to cracked grain for porridge, which is why people describe the switch as a small revelation rather than a lateral move:

I used to use your method while I saved my allowance money to get a Mockmill. OMG. Milling flour, cracking grains - wonderful.

Control also means milling well beyond wheat. Rye for a livelier starter, corn for cornbread, rice, and infused blends all go through the same stones, and owners fold fresh rye into their feeding routine specifically because it wakes a sluggish starter up:

I mill my own rye - really cuts down on co$t and my starter (and dough) love it

Throughput is the limit, not quality. At around 100 grams a minute the Mockmill is deliberate: five minutes or so for a loaf's worth of flour, which is nothing if you are milling for one bake and a genuine wait if you are filling a bin. Mockmill says as much itself, describing the machine as intended for home use rather than commercial runs. For capturing the whole grain and choosing exactly how fine or coarse the flour lands, though, a stone mill does something an impact mill cannot, and that carries the score on this axis.

Built to last

Durability on a stone mill is a different question than on a motor-driven appliance, and the Mockmill answers it well. The mechanism is proven, the warranty runs six years on home use, and owners routinely report years of steady service with no drama. People who have run one for years talk about it the way you talk about a tool you trust rather than one you baby:

I do this as well. I have the same mill and do a good long ferment, 24-36 hours depending on schedule. Bread comes out with a great flavor and texture. Good on you!

The build is honest about its price. The casing is Terluran, a tough engineering plastic, rather than the beech or steel of mills costing two or three times as much. It looks like equipment, and owners consistently value the mechanism over the finish. The faster Mockmill Pro 200 sibling shares the same core and earns the same loyalty, with one owner pushing it into laminated, professional-grade bakes:

I recently purchased a Mockmill Pro 200 and been experimenting. This is made with 80% Hard Red and 20% Red Fife. With poolish (yeasted) and totally 100% Organic Unsifted Flour and laminated with 84% Butter. The tricky part is the dough, needs to be more hydrated, easily adjusting 5%-7% more water/milk and a bit more mixing to develop gluten to at least 80%-90%. Flavour is phenomenal, makes a white croissant seem tasteless. The flavour notes are yoghurt, nutty, and brown butter. Not wheaty at all!

The stones are the part nobody mentions until later. Corundum-ceramic is hard and long-lived, but the stones are the consumable here, the piece that slowly wears with use and eventually gets replaced instead of the motor. For a home baker that sits years out and a great many loaves away, and Mockmill sells replacement stones for exactly that reason. Call it the fair price of the fineness control. It is also why this axis lands a notch below a straight rave.

Living with it

The Mockmill wins back in daily use what throughput costs it. Fill the hopper, turn the dial to the texture you want, flip it on, catch the flour. No attachment to mount, no stand mixer tied up, and none of the heat a hot, overworked mixer attachment puts into the flour. Owners who got their mill quickly were milling the same week with no fuss:

The Mock Mill seemed to be in stock when I looked. I had it within a week. Ordered it through Vanrooy (Australia). Interesting about the longer autolyze you spoke about. I’ll experiment with this.

Noise and heat are the quiet wins over an impact mill. A high-speed fan mill is loud and blows warm flour. The Mockmill grinds at a lower speed, so it is calmer to run and gentler on delicate flour, which matters if it lives in a small kitchen or an apartment. The day-to-day tradeoffs are minor and worth naming anyway: stone milling throws some flour dust, and a long session wants a short rest rather than a nonstop marathon.

The bigger adjustment is the flour, not the machine. Fresh whole-grain flour behaves differently from bagged bread flour. It drinks more water and it ferments faster, so new owners who change nothing but the flour can turn out dense, flat loaves until they adapt. It reads like a mill problem:

Hello, as title states. I started my sourdough journey with Tartine Bread and a bag of King Arthur organic bread flour. Felt like I got the hang of it fairly quickly. Eventually wanted to try milled flour, so I purchased a Mockmill 100. Every load I make turns out the same way. A flat brick. I'm not changing anything in regard to process, just flour. Berries I use are hard red wheat and I do sift the flour to remove husk material. Recipe: 500g flour, 375g water, 10g salt, 100g leavan. Process: start with 350g water in a bowl, 25g saved for later. Mix 100g of leavan with the water until well combined, add 500g flour. Mix by hand until well combined. Rest 30, add 10g salt & 25g water. Begin bulk ferment. Use Bread Code's advice and pull a small but for sight glass for verification. Stretch and fold every hour until sight glass shows proper bulk ferment. Shape & rest for 30min. Reshape and into the banneton. Fridge proof over night and bake in the morning Maybe my pics will load... I'll show my 100% milled flour and 50% milled/50% bread flour pics.

A little technique clears it: a longer autolyse to soften the bran, more hydration, a lighter hand. Owners milling the coarser end report the same thing from the other direction, adjusting water up by several percent and mixing longer to build the gluten. Every fresh miller crosses that curve. The payoff on the far side is why almost nobody goes back to the bag.

How it compares

Three alternatives come up every time somebody weighs a stone mill. Here is how each lands against the Mockmill.

Versus a high-speed impact mill: an impact mill like the NutriMill Impact whirs grain against steel fins and makes fine flour fast, with more grain per minute and no stones to wear. What it gives up is control and gentleness. You get far less say over texture, no true coarse setting for cracked grain, and more noise and heat. Our WonderMill review digs into the impact-mill side if speed is your priority.

Versus a motorized stone mill: the NutriMill Harvest is the step-up stone option, a pricier motor-driven mill with a bigger hopper and a showpiece build, and it grinds the same fine-to-coarse range. If you want more capacity and a nicer object on the counter and do not mind the spend, it is the natural move up. Our NutriMill Harvest review covers where the extra money goes.

Versus a hand-crank mill: a cast-iron Victoria mill needs no outlet, which is the whole point for off-grid and outage prep, and it costs a fraction of the Mockmill. You pay for that in labor and in coarser, less consistent flour, since a hand mill will not match a stone mill's fine, even grind. It is the backup, not the daily driver.

Using it well

For the finest flour, close the stones until you just hear them start to whir, then feed the grain steadily. That gets you commercial-fine in one pass. Keep a fine sieve nearby if you want a lighter, near-white flour with the germ still in it. Mill only what you will use soon and bag or freeze the rest, because fresh flour goes flat faster than whole berries do. On a long session, give it a short rest instead of running it flat out; it is built for household batches, not nonstop grinding.

The harder skill is baking with what it makes. A longer autolyse, a little more water, and a gentler hand solve most of the dense-loaf trouble new millers hit. Our guide to the best grain mill for sourdough walks through dialing fineness for starters versus loaves, and if you are still weighing a powered mill against a hand-crank one, the electric versus manual grain mill guide lays out that choice in more depth.

Should you buy the Mockmill?

If we were buying a stone mill today, this is the one. The Mockmill 100 gives a home baker real control over their flour, espresso-fine through cracked, in a quiet self-contained machine that keeps the whole grain and tastes better for it. Owners are consistent in their enthusiasm. The fine-to-coarse range is the standout, and the direct-sold price undercuts the prettier stone mills without cutting the mechanism that matters.

Two tradeoffs keep it short of a flat-out rave. It is slower than an impact mill, so a high-volume miller should cross-shop a fan mill on speed, and the stones are a consumable you will replace eventually. Add the fresh-flour learning curve, which belongs to the dough rather than the machine, and you get a mill that asks for some patience and repays it for years. Want fineness over speed and willing to learn the flour? Worth every inch of counter space.