Manual Grain Mill - Hand Crank Flour Grinder

Electric mill heats flour? Nutrients oxidize from high-speed grinding?

This mill uses stone burrs that turn slow. Hand crank controls speed. Grain passes through stones at room temperature. No motor heat. No high-speed friction. Enzymes and vitamins stay intact.

Adjustable grind setting. Dial from coarse to fine. Coarse for cracked wheat and porridge. Medium for bread flour. Fine for pastry flour. Turn adjustment knob while grinding to change texture.

Cast iron body with powder-coated finish. Clamps to table edge with C-clamp base. Clamp opens 2 inches. Fits tables, counters, workbenches.

Hopper holds 3 cups of grain. Pour wheat, oats, rice, corn, barley, rye. Turn crank. Ground flour comes out bottom chute. Takes 5-8 minutes to grind 1 cup of wheat into flour.

10-inch crank handle. Long handle means easier turning. Less effort than short-handle mills. Smooth rotation — bearings don't bind.

Stone burrs last 20+ years. Don't wear down like steel burrs. Won't sharpen grain flavor with metallic taste. Clean by running dry rice through mill once per month.

No electricity. Works during power outages. Quiet operation. Take camping. Use off-grid. Emergency preparedness tool.

Fresh flour tastes different than store flour. Sweeter. Nuttier. Oxidation starts immediately after grinding. Store-bought flour is weeks or months old. Grind what you need for today's baking.

Position bowl or container under chute. Flour drops straight down. No mess. Some fine flour dust escapes — normal for stone grinding.