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WOLFGANG ELECTRIC GRAIN MILL

The Wolfgang Mill is a World Class mill

Wolfgang Electric Grain Mill
Wolfgang Monk and his MillThe Wolfgang Milling StoneThe Wolfgang Mill at Work
Click to enlarge image(s)

Wolfgang Mills are precision engineered and imported from Germany with the pledge that they incorporate the highest quality materials and craftsmenship. The Wolfgang mill is a World Class mill designed by master craftsman, Wolfgang Mock, whose goal was to make it smaller, make it better, and make it affordable. The result is a mill of solid craftsmanship and technical precision but moderately priced. It's small in size, capable of an extremely fine grind, and operates quietly and effectively.

With the Wolfgang Grain Mill you do not need to feel that you have had to compromise. It has an overall height of only 13ΒΌ inches, yet, it's equipped with the grinding capacity of the largest mills. Whether you're grinding barley, oats, millet, corn, rice, rye, wheat, or spelt, Wolfgang can take care of them all. The funnel holds a substantial 2.2 pounds. Every minute, Wolfgang effortlessly transforms 3.5 ounces of grain into the finest flour. The extremely durable ceramic-corundum millstone and the strong industrial motor are guarantors for that.

A totally new concept of the grinding mechanism ensures the smooth cooperation of all forces and a pleasantly quiet operation. Endowed with all of these qualities, Wolfgang weighs in at a mere 15.6 pounds

3 Year Warranty

SKU HW-WM001
Weight 18.0 lb
Qty
Price $499.00

Specifications


Funnel Capacity2.2 pounds
Grinding Capacity3.5 ounces/minute
Grinding MechanismCeramic-Corundum
Millstone Size3 5/16 inches
MotorIndustrial Class 360 watts
Average Power Use While Grinding230 watts
Noise Level for Fine Grind72 decibels
Unit Dimensions13 1/4 in. high x 6 in. wide x 6 in. deep
Unit Weight15.6 pounds
Shipping Weight18 pounds
CasingTreated Solid Birch

Features

Benefits

Precision crafted cabinetLooks elegant in the kitchen and provides great durability
Fresh flour when you need itFrom the husk to the kernel, 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. 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 a lot of taste if lost. For the best taste and greatest nutritional value, flour should be ground fresh.
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