This product has been discontinued from our range.

Get the Highest Nutritional Value from your whole grains by milling your own!

Instant fresh flour! The NutriMill Grain Mill can achieve multi-grain milling and make anything from fine flours through to cereal grains.

The NutriMill is the World's First Grain Mill with variable speed control, giving you more versatility than ever before!

Enjoy breads, flours and cakes the way they were meant to taste!

• Variable speed control
• 1 to 1 ratio for milling grain into flour
• High speed mill motor
• Fine to coarse texture control
• Convenient cord storage

• Grinds on-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

The NutriMill uses a high speed impact chamber to create flour from grains and beans, a well-proven milling method. But the NutriMill has raised the bar for grain mills with new features and abilities users have asked for - a combination of features found in no other mill. The first of these is the ability to grind super fine flour (much finer than any other impact mill) and also adjust to produce the coarser flour grind you need for perfect corn breads. Its impact grain milling heads provide a 400% range of adjustment from fine to coarse, ten times greater than earlier impact mills! This NutriMill is the most popular grain mill on the market, and turns out terrific flour, quickly and easily.

• Great Capacity: The award for largest-capacity modern grain mill belongs to the NutriMill, which allows you to grind up to 20 cups of flour at one time! The NutriMill's grain hopper and flour bin are perfectly matched: Fill with grain once, and get 20 cups of flour (or you can do any smaller amount.)

• Convenient, Powerful & Fast: Just pour grain in the hopper, turn the NutriMill on, and its powerful motor does the rest, quickly producing your choice of fine, medium or coarse flour. NutriMill's impact grinding mechanism is self cleaning, and NutriMill operates dust-free - so making flour won't mean extra housecleaning later! Easy-grip handles and light weight make the NutriMill very easy to handle.

• Multi Grain & Bean Milling: The versatile NutriMill grinds wheat (both hard and soft), oat groats (dehulled oats), rice, triticale, kamut, spelt, dry beans, lentils, dent ("field") corn, popcorn, dried sweet corn, split peas, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, dried mung beans, chopped chestnuts and soybeans. (The NutriMill isn't suitable for herbs, spices, oilseeds like flax, or fibrous materials. Grains and beans that have already been milled cannot be milled again in any impact mill, including the NutriMill. Also note that when set for coarser "meal" texture, the NutriMill's output remains too fine for making "cereal grinds.") The NutriMill is an outstanding machine for making a full range of flour and meal textures.

• Trouble-Free: The new design of the NutriMill's impact chamber allows you to put grain into the hopper before you turn it on with no risk of plugging the mill (something which happens with other grain mills.) Even if you stop it while it's milling, the NutriMill will restart again with no trouble... a huge advantage!

• Protects Nutrients: NutriMill keeps your flour at temperatures (typically about 50°C) that protect the nutrients in your grains. Its new airflow design make the NutriMill the world's coolest-running impact mill.

• Quieter Design: The NutriMill's maker (Kitchen Resource of SLC, Utah) calls the NutriMill the world's quietest impact mill, based on measurement with a decibel meter. An impact mill basically sounds like a vacuum cleaner, and the NutriMill is much quieter than the "first generation" impact models.

• Easy to Store: NutriMill's trim design fits into your kitchen easily. Keep it on your countertop for instant access, or store it - either way, the NutriMill stores compactly.

The NutriMill is made in Korea by L'Equip of Salt Lake City, Utah.

NutriMill Grain Mill - For a Healthy Kitchen

Make the best whole grain foods you've ever tasted in 3 easy steps!

Specifications:
Dimensions: 280 x 305 x 305 mm (LxDxH)
Weight: 6kg
Suitable Grains: Wheat, Oat Groats, Rye, Rice, Barley, Popcorn, Millet, Soy, Spelt, Kamut, Quinoa, Chick Peas, Barley, Buckwheat, Split Peas, Sorghum, Triticale, Dried Lentils, Dried Sweet Corn, Dried Pinto Beans, Dried Green Beans, Dried Mung Beans, Legumes (generally), Dried Garbanzo Beans.
Capacity: 5 Litres / 20 Cup Bowl (in 5 Minutes)
Wattage: 800W
RPM: 17,000 - 24,000rpm
Ratio: 1-1 Milling Ratio (1 hopper of grain = 1 bowl of flour)
Features: 4 Speed Settings plus Momentary Switch, Cord Storage, Suction Feet, 3x Airflow for Motor Cooling, Patent Pending Precision Grain Flow Control
Safety Features: Overload & Start Motor Protection
Warranty: 3 Year Motor & Transmission Warranty
Country of Origin: Korea

What's good about grains?
Primitive man lived on raw, pure seeds and nuts. When the art of cultivation was acquired, grains became the staple food all over the world, the basis of every meal.

In Asia people ate rice; oats in Scotland; rye and buckwheat in Russia and East Europe; millet and sesame seeds in the Middle East; corn in Mexico and Central America; and wheat in Europe and North America.

The nutritional value of grains and seeds is impressive. They are a gold mine of minerals. They contain most of the vitamins, particularly A, B and E. They are nature's best source of unsaturated fatty acids and lecithin, and an excellent source of protein.

Why make your own flour?
By making your own flour with a NutriMill, as and when you need it, your body absorbs all the goodness that nature packed into her wonderful seed grains. You get to enjoy all the delicate oils and vitamins that are so important to your health, but so easily lost or damaged in the commercial milling process.

The wheat from which most bread is made has proven to be one of nature's most perfect foods, full of vitamins, minerals, and many trace elements.

The seed of wheat is made up of many parts consisting of three basic categories:

The bran, made up of many layers of vitamins, minerals, and rich proteins, forms the tough outer covering. This part of the wheat also provides valuable roughage which acts like a sponge to absorb and remove unwanted poisons and toxins from our digestive system.

The germ is the life-giving part of the seed. It's packed with vitamins B and E, but once milled, it can only last 72 hours at room temperature before going rancid.

The endosperm, (or the white centre) is mostly starch with very few vitamins. This is the part of the wheat that most of today's store bought milled flour is made from.

For centuries wheat was milled into flour with large milling stones which crushed the seed grain into whole wheat flour. There were no supermarkets for selling flour, and so people made their flour as and when they needed it, ensuring minimal time difference between making flour and eating the results.

To ensure today's milled white flour lasts long enough to sit in warehouses and on shop shelves for months on end, today's millers have had to remove all trace of the bran and the germ - losing at least 22 of the 26 known vitamins and minerals in the process, and all of the valuable roughage our bodies need to absorb and remove unwanted toxins and poisons within our digestive system.

You get whiter, fluffier bread, cakes or pastries but you get them at a price. Health problems such as Obesity, Diabetes, Hypoglycaemia, Heart Disease, Bowel Cancer and Tooth Decay are just some of the major diseases on the upswing since the introduction of white flour in the 1900's. Many nutritionalists agree that that white flour and other refined foods are largely responsible

Millers have tried to counter the problem through "enrichment" or adding vitamins B1, B2, Niacin and Iron. But there are at least 26 known vitamins and minerals in the whole wheat kernel. How can you enrich something with 22 fewer qualities than you started with? And why strip the natural goodness from our food, then artificially restore a part of it back? Wouldn't it be wiser to eat the wholesome natural food in the first place?

The flour you'll produce from a NutriMill is very soft and smooth. You'll feel the slight oiliness of the natural life-giving wheat germ. This type of flour will take on moisture fast, is easy for the body to digest and utilise, and (if you like the taste of fresh quality ingredients) will enrich the taste of everything you make from it.

For many years the health and flavour benefits of freshly milled flour has been lost to the western world in the name of convenience. But now with the NutriMill, you can have it all in minutes. Simply pour in whole grain wheat (or any other cereal or lentil you wish to mill) turn on the switch, and the whole grain flour is made almost instantly.

Not only will you enjoy the health benefits, but your own flour will cost you a fraction of the price of bought flour.

It's so simple to mill your own flour as and when you need it, but if required, a convenient storage container allows you to keep the fresh flour for up to 72 hours at room temperature and even longer if refrigerated.

Designed to look at home in today's modern kitchens, the NutriMill is a God-send to anyone interested in giving their bodies the best nature has to offer.

You can mill any of these with your L'Equip NutriMill for a healthier, tastier way of eating...
BARLEY: Barley flour deliciously thickens your soups and sauces.
BEANS: No cholesterol! Bean flours make excellent dips and topping.
BRAN: Bran is used to make breakfast cereals, cakes and good for meatloaf mixtures.
CORN: Make fast and delicious corn meal for breads and muffins.
MILLET: Millet is a good substitute for rice. It is good in casseroles or as a cereal.
OATS: Oats are great for making biscuits, muesli, bread and porridge.
RICE: Rice flour is perfect for people with gluten intolerances.
RYE: The Whole Grain Flour Mill helps you make your own rye bread.
SOYBEANS: Soy milk is a great alternative for those who are allergic to dairy products.
SPLIT PEAS: Legume and vegetable flours enhance all of your foods and homemade soups.
WHEAT: Use freshly milled flour in all of your baking. Wheat is the staff of life.

Grain crops like Wheat, Corn, Rice, Barley, Oats, Rye and Millet are an important energy source. They're low in fat and high in carbohydrates and the proteins (essential for body building, healthy muscles, bones and teeth), lipids, vitamins and minerals needed for good nutrition.

Flour from grains is prepared by grinding and sieving grains, primarily wheat. Wheat flour is suitable for use as an ingredient in the preparation of baked products.

Other grains such as barley, buckwheat, corn, rice and rye can be ground into flour and are often mixed with wheat flour in making certain types of bread.

The milling process by which flour is made separates the wheat endosperms from the bran layers and the wheat germ and then reduces the endosperms chunks to fine powder. Commercial mills must remove the wheat germ from their flour because the highly nutritious oil (like any fresh food) has a limited shelf life and is therefore not compatible with modern supermarket and warehousing needs. 28 of the 30 known minerals, vitamins, and trace elements found in a single grain of wheat are typically lost in the commercial milling process to produce white flour with an unlimited shelf life. In the USA, commercial millers are forced to artificially add 4 minerals or vitamins back in what they call an "enrichment" process. Australian flour millers are not under any such obligation.

A commercial miller can make flours of widely varying quality from the same wheat. Most commercial whole wheat breads contain substantial amounts of white flour. True whole wheat grain flour is darker, coarser and stronger in flavour than white flour. Because the bran and germ are present, whole grain flour has a limited shelf life and goes off if stored at room temperature for longer than 72 hours. Freshly milled however, whole grain wheat flour is rich in protein, thiamine, niacin, minerals and dietary fibre.

Like most foods, flour does not provide a complete supply of all essential nutrients. Other ingredients used in making bread, especially milk and yeast, provide some additional amino acids, vitamins, and minerals. Soy flour, rich in protein and amino acids, can also used be as a bread improver when added to whole grain flour in home made bread making.