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The Wolfgang Flour Mill qualifies for Free Ground Shipping, no minimum order required. Continental USA only Description:
Wolfgang Flour Mill from Tribest Wolfgang. The mill without compromise. It has an overall height of only 13¼ inches, yet, it's equipped with the griding capacity of the largest mills. Whether you're grinding barley, oats, millet, corn, rice, rye, wheat, or spelt, the Wolfgang Grain Mill can take care of them all. The funnel holds a whole 2.2 pounds. Every minute, the Wolfgang Flour Mill 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, the Wolfgang Mill weighs in at a mere 15.4 pounds. There are two types of fine texture when describing flour, bread fine and cake fine. The Wolfgang Flour Mill can grind grain as fine as the "bread fine" which is a little less fine than "cake fine". By adjusting the hopper at the top of the Wolfgang Mill, you can adjust your milling setting from course to fine. The Wolfgang Flour Mill can run continuously while grinding pound after pound of flour without having to stop the milling process in-between. The Wolfgang Grain Mill can mill barley, oats, millet, corn, rice, rye, wheat, and spelt. - Grinding Capacity: 3.5 ounces/min
- Wheat with 13% water content: at finest level
- At coarser levels: a multiple of that amount
- 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: 15.4 Pounds
- Height: 13¼ inches
- Width: 6 inches
- Depth: 6 inches
- Casing: Treated Solid Beech with natural vegetable oil
- Guarantee: 3 Years
Tips for using your Wolfgang Grain Mill Use only cleaned grain, free of pebbles and other foreign objects, or you could damage the millstones. Always use dry grain in your mill. You can recognize a "dry"grain by squeezing it between the back of a spoon and a hard surface. It cracks loudly, the grain is dry. If it flattens under pressure looking something like a rolled oat, then it is moist or oily. Rye grain needs to be stored at least six months following harvest before grinding. Oily grains such as oats should not be ground at the finest setting. Never grind popcorn in your mill. Only regular corn varieties used for corn meal and polenta should be used. | 
