Will I need to sift flour from the Mockmill?

Wolfgang's whole mission has always been to make mills that produce flour so fine no one should ever want to sift them! In fact, over the past two years we have brought bakers in to focus on developing techniques for making super-tasty foods that use only 100% extraction flours from our mills. This has covered not only breads, but also pastries, pizza, pasta, and more. Our baker Pablo initially wanted to include sifted flours in his work, but he quickly gave that up. So we don't talk much about sifting around here, and haven't considered encouraging it. We are really sold on the WHOLE grain story!
That said, a lot of the people I work closely with have done or still do a good bit of sifting. They tell us they simply want to be able to remove some of the larger (bran) particles.
Our own test sizes (for measuring mill performance) are 850µ, 600µ, 355µ and 212µ. When we mill soft red European wheat on a Mockmill, we expect to see more than 90% fall through the 355µ sieve. We consider that then to be the "fine" component of the flour. So you should expect almost ALL of the finely milled Mockmill flour to go through your 500µ (with maybe 2-3% of the total weight, all bran, being held there), and then your 250µ may have 5-18% (of the total, i.e. minus that which went through the 500µ), depending on what you're milling.)
The bottom line is to understand why you're sifting. You'll always have some bran particles and of course much of the germ in your stone-ground flour, no matter how finely you sift it. 

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