Homemade Matters™
NutriMill Grain Mills Give You Flexibility to Create Raw, Natural, Pure Flour on Demand.
Transform Your Health with Whole Grains
Compare Grain Mills
Bread Flour
Large Batches
Versatility
High Speed Impact
High Speed Impact
Stone Grind
Stainless Steel
Stainless Steel
Corundum Stone
Fine - Coarse
Fine - Coarse
Fine - Cracked
8 Cups
12 Cups
5 Cups
12 Cups
20 Cups
Continuous
Small - Medium
Small - Large
Small - Extra Large
78-98 db
78-98 db
71-92 db
15.5"L x 8.25W" x 9"H
13.5"L x 11.5"W x 12"H
15.5"L x 8.25W" x 13"H
13.5"L x 11.5"W x 14.5"H
9"L x 6"W x 13"H
1200-watt motor
1200-watt motor
450-watt motor
Limited Life Time
Limited Life Time
5 - Year
How Whole Grain Can Transform Your Health
The Whole Story
You've heard eating whole grains improves health. But before you dive right in - make sure you understand what "whole grain" actually means. The Whole Grains Council requires qualifying foods to contain 100% of the original kernel (including the bran, germ, and endosperm).
The Great Grain Robbery
Common flour processing extracts the bran, middlings, wheat germ, and wheat germ oil. Those key components contain 80-90% of the useful vitamins and minerals found in whole grains. In its natural form, a kernel of whole grain is "the staff of life".
The Culprit?
Whole Grains have been robbed of the basic building blocks of nutrition. You are left with processed white flour, which is found on most store shelves. This processed flour is "dead," and can actually be detrimental to your health.
Processed Flour
- Whole Grain - Over 30 known nutrients, protective shell locks in Nutrients.
- Bran - Insoluble fiber aids regularity, high in trace minerals, and satisfies hunger quickly.
- Middlings - Balances blood sugar, and helps maintain energy levels.
- Germ - Nutrient-rich for intestinal health, detoxifies blood, and cardiovascular health booster.
- Germ Oil - Highest vitamin E content of any (non-fortified) food.
- White Flour - Harmful pesticides, fungicides, bleaching, maturing and agents synthetic vitamins added.
Chemicals & Additives in Commercial Flour
- Ammonium Sulfate: Commonly used as fertilizer and flame retardant.
- Potassium Bromate: Banned in several countries due to safety concerns despite FDA approval.
- Mono-And Diglycerides: Prevents bread staleness, but is a chemical additive.
- Calcium Propionate: Linked to allergic reactions and sleep issues in children.
- L. Cysteine: Derived from human or animal hair; used as a dough conditioner.
- Sodium Stearoyl Lactate: May worsen digestive issues in lactose intolerant individuals.
Take Control of Your Food
- Security - Gain peace of mind, with the long-term warranty.
- Confidence - Handle tough jobs with industry's strongest milling heads.
- Savings - Manage your budget with fewer trips to the grocery store.
- Choices - Go gluten-free or add on innovative attachments.
- Efficient - Mill large quantities of grains and legumes on demand.
- Flexibility - Texture control and single switch shut-off features.
- Nutrition - Incorporate fresh, flavorful vitamins every meal.
Mill any non-oily grains or legumes
Mill Any of the Following
Whole Grains
Kamut - Nutrient-rich ancient wheat grain, milled for its protein, fiber, vitamins, and minerals.
Spelt - Ancient grain with a sweet, nutty flavor, milled for its fiber, protein, vitamins, and minerals.
Barley - Versatile grain with nutty flavor, milled for fiber, vitamins, minerals, and heart health benefits.
Farro - Chewy, nutty ancient wheat grain, milled for high protein, fiber, vitamins, and minerals.
Rye - Hearty grain with sour flavor, milled for fiber, vitamins, minerals, and blood sugar control.
Soft Wheat - Mild-flavored wheat for baking cakes, pastries, and some bread.
Hard Wheat - High-protein wheat for bread and pasta, milled for gluten structure.
Triticale - Hybrid grain for protein, fiber, vitamins, minerals, and culinary versatility.
Emmer - Ancient grain with nutty flavor, milled for protein, fiber, vitamins, and minerals.
Einkorn - Oldest cultivated wheat, rich in flavor and nutrients, milled for protein, fiber, vitamins, and minerals.
Bulgur Wheat - Its high fiber content, rich nutrients, and whole grain benefits, offering versatile culinary applications and promoting satiety and weight management.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Gluten-Free Grains
Dried Sweet Corn - Milling sweet corn produces cornmeal, ideal for baking sweet treats like cornbread and muffins.
Oat Groats - Rich in fiber and nutrients, perfect for hearty baked goods such as bread and cookies.
White Rice - Commonly used in gluten-free baking to achieve light and delicate textures in pastries and cakes.
Brown Rice - Retains its nutritional value, offering a fiber-rich alternative for baking bread and thickening sauces.
Teff - Gluten-free and nutrient-dense, making it a suitable choice for baking bread, muffins, and cookies.
Sorghum - Packed with antioxidants and minerals, enhancing the nutritional profile of gluten-free baked goods like bread and cakes.
Millet - Mild-flavored flour, perfect for gluten-free baking, adding a slightly sweet taste and light texture to bread and cookies.
Buckwheat - Nutrient-rich and gluten-free, ideal for making pancakes, noodles, and bread with a distinctive earthy flavor.
Quinoa - Gluten-free and high in protein, making it a nutritious choice for baking bread, muffins, and cookies.
Amaranth - Dense and nutty, adding a unique flavor and texture to baked goods like bread and cookies while providing essential nutrients.
Kaniwa - Similar to quinoa, is a nutrient-rich pseudo-grain packed with protein, fiber, and essential minerals such as iron and calcium.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Gluten-Free Legumes
Lentils - Protein-rich and fiber-packed ingredient ideal for gluten-free baking, adding nutritional value to bread, pancakes, and other baked goods.
Chickpeas - Versatile gluten-free option packed with protein and fiber, commonly used in baking for bread, cakes, and savory dishes like falafel.
Baby Lima Beans - Rich in protein and fiber, suitable for gluten-free baking, contributing a delicate texture and buttery flavor to bread and cookies.
Mung Beans - Gluten-free and protein-rich, perfect for baking bread, pancakes, and desserts, adding a slightly sweet and nutty taste.
Black Beans - Gluten-free option packed with protein, fiber, and essential nutrients, ideal for baking bread, brownies, and other treats with a rich, earthy flavor.
Navy Beans - High in protein and fiber, suitable for gluten-free baking, adding moisture and a creamy texture to bread, muffins, and cookies.
Split Peas - Rich in protein and fiber, commonly used in baking for bread, pancakes, and savory dishes like split pea soup, imparting a hearty flavor and texture.
Pinto Beans - Nutritious gluten-free option rich in protein and fiber, ideal for baking bread, tortillas, and other treats with a slightly sweet and nutty taste.
Soybeans - Protein-packed option suitable for gluten-free baking, used in bread, cookies, and other baked goods, providing a rich and nutty flavor.
Anasazi Beans - Vibrant color and creamy texture, offer a nutritious source of protein, fiber, and various vitamins and minerals, contributing to a balanced diet and culinary diversity.
Kidney Beans - Nutrient-rich source of protein, fiber, iron, and potassium, supporting heart health and digestion.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Kamut - Nutrient-rich ancient wheat grain, milled for its protein, fiber, vitamins, and minerals.
Spelt - Ancient grain with a sweet, nutty flavor, milled for its fiber, protein, vitamins, and minerals.
Barley - Versatile grain with nutty flavor, milled for fiber, vitamins, minerals, and heart health benefits.
Farro - Chewy, nutty ancient wheat grain, milled for high protein, fiber, vitamins, and minerals.
Rye - Hearty grain with sour flavor, milled for fiber, vitamins, minerals, and blood sugar control.
Soft Wheat - Mild-flavored wheat for baking cakes, pastries, and some bread.
Hard Wheat - High-protein wheat for bread and pasta, milled for gluten structure.
Triticale - Hybrid grain for protein, fiber, vitamins, minerals, and culinary versatility.
Emmer - Ancient grain with nutty flavor, milled for protein, fiber, vitamins, and minerals.
Einkorn - Oldest cultivated wheat, rich in flavor and nutrients, milled for protein, fiber, vitamins, and minerals.
Bulgur Wheat - Its high fiber content, rich nutrients, and whole grain benefits, offering versatile culinary applications and promoting satiety and weight management.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Dried Sweet Corn - Milling sweet corn produces cornmeal, ideal for baking sweet treats like cornbread and muffins.
Oat Groats - Rich in fiber and nutrients, perfect for hearty baked goods such as bread and cookies.
White Rice - Commonly used in gluten-free baking to achieve light and delicate textures in pastries and cakes.
Brown Rice - Retains its nutritional value, offering a fiber-rich alternative for baking bread and thickening sauces.
Teff - Gluten-free and nutrient-dense, making it a suitable choice for baking bread, muffins, and cookies.
Sorghum - Packed with antioxidants and minerals, enhancing the nutritional profile of gluten-free baked goods like bread and cakes.
Millet - Mild-flavored flour, perfect for gluten-free baking, adding a slightly sweet taste and light texture to bread and cookies.
Buckwheat - Nutrient-rich and gluten-free, ideal for making pancakes, noodles, and bread with a distinctive earthy flavor.
Quinoa - Gluten-free and high in protein, making it a nutritious choice for baking bread, muffins, and cookies.
Amaranth - Dense and nutty, adding a unique flavor and texture to baked goods like bread and cookies while providing essential nutrients.
Kaniwa - Similar to quinoa, is a nutrient-rich pseudo-grain packed with protein, fiber, and essential minerals such as iron and calcium.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
Lentils - Protein-rich and fiber-packed ingredient ideal for gluten-free baking, adding nutritional value to bread, pancakes, and other baked goods.
Chickpeas - Versatile gluten-free option packed with protein and fiber, commonly used in baking for bread, cakes, and savory dishes like falafel.
Baby Lima Beans - Rich in protein and fiber, suitable for gluten-free baking, contributing a delicate texture and buttery flavor to bread and cookies.
Mung Beans - Gluten-free and protein-rich, perfect for baking bread, pancakes, and desserts, adding a slightly sweet and nutty taste.
Black Beans - Gluten-free option packed with protein, fiber, and essential nutrients, ideal for baking bread, brownies, and other treats with a rich, earthy flavor.
Navy Beans - High in protein and fiber, suitable for gluten-free baking, adding moisture and a creamy texture to bread, muffins, and cookies.
Split Peas - Rich in protein and fiber, commonly used in baking for bread, pancakes, and savory dishes like split pea soup, imparting a hearty flavor and texture.
Pinto Beans - Nutritious gluten-free option rich in protein and fiber, ideal for baking bread, tortillas, and other treats with a slightly sweet and nutty taste.
Soybeans - Protein-packed option suitable for gluten-free baking, used in bread, cookies, and other baked goods, providing a rich and nutty flavor.
Anasazi Beans - Vibrant color and creamy texture, offer a nutritious source of protein, fiber, and various vitamins and minerals, contributing to a balanced diet and culinary diversity.
Kidney Beans - Nutrient-rich source of protein, fiber, iron, and potassium, supporting heart health and digestion.
For any grains not listed above, mill only ¼ cup, then test the flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch and does not fall apart, it contains too much moisture. Do not mill this grain.
The Fresher the Flour, the Fresher the Food.
Helpful Tips for Freshly Milled Flour
Converting Measurements
Converting recipes from refined white flour to whole grain flour is often a matter of trial and error. Many factors, such as the type of recipe, your climate, and your choice of texture when grinding, all play a part in the final results. Keep notes on how much flour you use and whether more or less is needed next time. It may take a few attempts before you find just the right amount to suit your taste.
Hard vs. Soft Wheat
Soft wheat flour, also known as whole wheat pastry flour, has less protein and creates a lighter textured product than hard wheat. Soft wheat does not work as well for yeast breads, but it is excellent for cakes, cookies, muffins, etc. Soft wheat is closer to all-purpose flour and need not be adjusted as much as hard wheat flour when converting recipes. Hard wheat flour is higher in protein than soft wheat flour. Hard wheat can be used for every type of recipe, but is essential for yeast breads.
Slowly Integrate into Diet
Add whole grains to your diet gradually, to help your family's taste buds and digestive systems adjust. Start by replacing 25% (or less) of the white flour in your favorite recipes with whole grain flour. Gradually increase to 50% whole grain flour, and so on. Most recipes work well without adjustments until you begin substituting more than 50% whole grain flour.
Storing
After milling grains & legumes, refrigerate or freeze any leftover flour to preserve as many nutrients as possible. Flour may be stored up to 2 weeks in the refrigerator or up to 3-6 months in the freezer.
Mixing Grains
Grains may be mixed and milled together at the same time. Choose grains of similar size for best results. Try a variety of flour mixtures to add variety, flavor, and texture to your recipes.
Adjust Flavor
Increase the amount of herbs and spices in your recipe by up to 50%. White flour is neutral and has no flavor, but whole grain and bean flours can mask the taste of other ingredients.
Conversion
For each cup of white flour in a recipe, replace with 3/4 to 7/8 cup of hard whole wheat flour or 7/8 to 1 cup of soft wheat flour. Whole grain flours absorb more liquid than all-purpose flour, so instead of using less flour, you may increase the liquid called for in the recipe.
Need Extra Protein?
Bean flours provide extra protein and may be added in small quantities to any baked goods. You can replace up to 10%-25% of the wheat flour in your recipes with almost any bean, pea or lentil flour.
Autolyse
Mix flour and water in bread making, let it rest before adding other ingredients. Improves gluten development for easier handling, enhances flavor and texture. Simple yet effective technique for homemade bread.
We love this mill [Harvest]! Its easy and fast and a true stone grind. We have been making bread for everyone we love!
The NutriMill [Harvest] works great and is so easy to use. My kids love using it, and baking with fresh flour is a game changer!
I absolutely love it [Classic]! It is about as loud as a vacuum, grinds fast, And is easy to clean. I highly recommend if.
Fine fluffy flour, does [Classic] the job very well.
FAQ
Frequently Asked Questions
What are grain mills used for?
Grain mills are for grinding grains into flour or meal, ideal for baking, cooking, or other culinary needs.
Why should I mill my own grains?
Milling your own grains offers fresher flour with enhanced flavor and nutritional value versus store-bought options. It grants control over the grind texture and guarantees no additives or preservatives.
What is the difference between stone and high speed in grain mills?
Stone Milling heads are commonly found in traditional grain mills, and provide a natural texture.
High speed grain mills use stainless steel milling heads that quickly pulverize grains into flour. This process is not only fast but also prevents excessive heat build up.
How long does it take to mill grains with a grain mill?
The milling time varies based on type of mill, grain type, feed rate, and motor speed. Finer flour takes more time to mill. Compared to coarse flour that flows through the mill more quickly.
How do I store freshly milled flour?
Freshly ground flour must be stored in an airtight container in a cool, dry area to preserve its freshness and avoid spoilage. Some individuals opt to keep flour in the refrigerator or freezer for extended shelf life.
Can I use a grain mill to make gluten-free flour?
Grain mills can grind gluten-free grains like rice, quinoa, and millet for flour. Once a mill has been used with gluten grains, then the flour from that grain mill cannot be considered 100% gluten free. (We offer replacement stones if switching to gluten free.)
Harina recién molida: un punto de inflexión en la repostería casera
Bienvenido al mundo de la repostería casera, donde el secreto de esa barra de pan perfecta o de ese delicioso pastelito puede residir en un ingrediente simple pero revolucionario: la harina reci...
Impact Grain Mill
Los Molinos de Granos Más Grandes del Mundo ®
¿Por qué moler su propia harina, cuando está tan fácilmente disponible? Los molinos comerciales eliminan el 30 por ciento del grano de trigo, eliminando la parte más nutritiva del grano para hacer harina blanca. Moler su propia harina no solo garantiza que su harina sea lo más nutritiva posible, sino que tiene un sabor maravilloso que se pierde en la harina integral comercial.
¡NutriMill es el fabricante de molinos de granos más popular del mundo, y NutriMill Classic ha sido su molino número 1 en ventas durante más de 20 años! El molino de granos eléctrico NutriMill Classic utiliza una cámara de impacto de alta velocidad (también llamada micronizador) con cabezales de molienda de acero inoxidable para crear harina a partir de granos y frijoles. El NutriMill Classic ha subido el listón en el diseño de molinos de granos con nuevas características y capacidades que los usuarios han pedido, una combinación de características que no se encuentran en ningún otro molino de impacto.
El nuevo diseño de la cámara de impacto de NutriMill Classic le permite colocar el grano en la tolva antes de encenderla sin riesgo de obstruir el molino, lo que puede suceder con los diseños de molinos más antiguos. Incluso si se detiene durante la molienda, el NutriMill Classic se reinicia sin problemas.
Con NutriMill Classic, tiene la capacidad de moler desde súper fino, mucho más fino que cualquier otro molino de impacto, hasta la harina más gruesa que necesita para el pan de maíz perfecto. Sus cabezales de molienda de granos de impacto brindan un rango de ajuste del 400 % de fino a grueso, diez veces mayor que los molinos de impacto anteriores.
¡El NutriMill Classic le permite moler hasta 20 tazas de harina a la vez! Su tolva de granos y su depósito de harina se combinan perfectamente para que nunca tenga que preocuparse por un desorden lleno. Práctico, potente y rápido: simplemente vierta el grano en la tolva, encienda el NutriMill Classic y su potente motor de 10 amperios y 1-3/4 hp hace el resto, produciendo rápidamente su elección de harina fina, mediana o gruesa. El mecanismo de molienda de impacto de NutriMill Classic es autolimpiante y funciona sin polvo, por lo que moler el grano no significará una limpieza adicional en el futuro. Su diseño de una sola pieza, manijas de fácil agarre y peso ligero hacen que el NutriMill Classic sea fácil de mover.
El versátil NutriMill Classic muele trigo (tanto duro como blando), sémola de avena (avena descascarada), arroz, triticale, kamut, espelta, frijoles secos, lentejas, maíz dentado (de campo), palomitas de maíz, maíz dulce seco, guisantes partidos, trigo sarraceno, cebada, centeno, mijo, teff, quinua, amaranto, sorgo, frijol mungo seco y soja. También triturará granos secos y con brotes mínimos. El NutriMill Classic no es adecuado para hierbas, especias, semillas oleaginosas como el lino, castañas picadas o materiales fibrosos. También tenga en cuenta que cuando se configura para una textura de comida más gruesa, la salida del NutriMill Classic sigue siendo demasiado fina para hacer cereales molidos. El NutriMill Classic es una máquina excepcional para hacer una gama completa de texturas de harina y sémola.
Protege los nutrientes: El NutriMill Classic mantiene su harina a temperaturas típicamente de alrededor de 118° que protege los nutrientes en sus granos. Su nuevo diseño de flujo de aire convierte al NutriMill Classic en el molino de impacto de funcionamiento más fresco del mundo. Con un nivel de sonido similar al de una aspiradora, el NutriMill Classic es mucho más silencioso que la primera generación de diseños de molinos de impacto.
Con una garantía limitada de por vida, puede estar seguro de que su Nutrimill Classic producirá harina de manera confiable durante los próximos años.
Harvest Grain Mill
El molino más versátil del mercado
Muele rápida y fácilmente todos los cereales, frijoles y legumbres no grasos. Con forma de bambú, el Harvest es elegante y al mismo tiempo ecológico y sostenible. El tamaño de la encimera se adapta fácilmente a cualquier cocina y la perilla de control de textura ajustable permite elegir entre moler fino, medio o grueso (grano partido hasta una harina fina y pastosa) para satisfacer sus necesidades de horneado. Las piedras de moler de corindón, casi duras como el diamante, ofrecen un rendimiento de corte excepcional para moler incluso los granos más duros y crear harina de alta calidad.
Fresado para todos
NutriMill Harvest fue diseñado para uso diario en su hogar. A menudo se piensa que los molinos de cereales son máquinas para hacer harina de trigo y hacer pan, pero pueden hacer mucho más.
Aunque NutriMill Harvest es excelente para moler trigo, también puede moler granos, frijoles, lentejas, arroz, etc. sin gluten. Agregue harina de quinua para espesar sus sopas o salsas, prepare harina de arroz para alimentos y pan para bebés, cree sus alimentos integrales favoritos. cereal de grano con granos partidos, o prepare deliciosos brownies con harina fresca de frijol negro.
Poderoso
Un motor de 450 vatios líder en la industria junto con piedras de moler con dureza cercana al diamante impulsan el Harvest, asegurándose de que esté listo para cualquier tarea de molido.
Hermoso
Uno de los pequeños electrodomésticos más bellos del mercado; querrás exhibir con orgullo el molino harinero Harvest en tu encimera. Elija entre una variedad de colores para combinar con su estilo único de cocina.
Classic Grain Mill
Los Molinos de Granos Más Grandes del Mundo ®
¿Por qué moler su propia harina, cuando está tan fácilmente disponible? Los molinos comerciales eliminan el 30 por ciento del grano de trigo, eliminando la parte más nutritiva del grano para hacer harina blanca. Moler su propia harina no solo garantiza que su harina sea lo más nutritiva posible, sino que tiene un sabor maravilloso que se pierde en la harina integral comercial.
¡NutriMill es el fabricante de molinos de granos más popular del mundo, y NutriMill Classic ha sido su molino número 1 en ventas durante más de 20 años! El molino de granos eléctrico NutriMill Classic utiliza una cámara de impacto de alta velocidad (también llamada micronizador) con cabezales de molienda de acero inoxidable para crear harina a partir de granos y frijoles. El NutriMill Classic ha subido el listón en el diseño de molinos de granos con nuevas características y capacidades que los usuarios han pedido, una combinación de características que no se encuentran en ningún otro molino de impacto.
El nuevo diseño de la cámara de impacto de NutriMill Classic le permite colocar el grano en la tolva antes de encenderla sin riesgo de obstruir el molino, lo que puede suceder con los diseños de molinos más antiguos. Incluso si se detiene durante la molienda, el NutriMill Classic se reinicia sin problemas.
Con NutriMill Classic, tiene la capacidad de moler desde súper fino, mucho más fino que cualquier otro molino de impacto, hasta la harina más gruesa que necesita para el pan de maíz perfecto. Sus cabezales de molienda de granos de impacto brindan un rango de ajuste del 400 % de fino a grueso, diez veces mayor que los molinos de impacto anteriores.
¡El NutriMill Classic le permite moler hasta 20 tazas de harina a la vez! Su tolva de granos y su depósito de harina se combinan perfectamente para que nunca tenga que preocuparse por un desorden lleno. Práctico, potente y rápido: simplemente vierta el grano en la tolva, encienda el NutriMill Classic y su potente motor de 10 amperios y 1-3/4 hp hace el resto, produciendo rápidamente su elección de harina fina, mediana o gruesa. El mecanismo de molienda de impacto de NutriMill Classic es autolimpiante y funciona sin polvo, por lo que moler el grano no significará una limpieza adicional en el futuro. Su diseño de una sola pieza, manijas de fácil agarre y peso ligero hacen que el NutriMill Classic sea fácil de mover.
El versátil NutriMill Classic muele trigo (tanto duro como blando), sémola de avena (avena descascarada), arroz, triticale, kamut, espelta, frijoles secos, lentejas, maíz dentado (de campo), palomitas de maíz, maíz dulce seco, guisantes partidos, trigo sarraceno, cebada, centeno, mijo, teff, quinua, amaranto, sorgo, frijol mungo seco y soja. También triturará granos secos y con brotes mínimos. El NutriMill Classic no es adecuado para hierbas, especias, semillas oleaginosas como el lino, castañas picadas o materiales fibrosos. También tenga en cuenta que cuando se configura para una textura de comida más gruesa, la salida del NutriMill Classic sigue siendo demasiado fina para hacer cereales molidos. El NutriMill Classic es una máquina excepcional para hacer una gama completa de texturas de harina y sémola.
Protege los nutrientes: El NutriMill Classic mantiene su harina a temperaturas típicamente de alrededor de 118° que protege los nutrientes en sus granos. Su nuevo diseño de flujo de aire convierte al NutriMill Classic en el molino de impacto de funcionamiento más fresco del mundo. Con un nivel de sonido similar al de una aspiradora, el NutriMill Classic es mucho más silencioso que la primera generación de diseños de molinos de impacto.
Con una garantía limitada de por vida, puede estar seguro de que su Nutrimill Classic producirá harina de manera confiable durante los próximos años.
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