Taste the Fresh Flour Difference.
Fresh flour is better flour. The average industrial flour that you buy in stores has often been sitting around for months waiting for you. To get that kind of shelf life, you can’t really grind up the entire wheat kernel with all those delicate, nutritious fatty acids that can quickly go rancid. Cheap, store bought flour pales in comparison to flour that you mill fresh at home, as you need it. With Mini Mill, you have access to a multitude of fresh, whole grains that you grind into flour at the push of a button, all in one compact kitchen appliance. Once you taste the fresh flour difference, you’ll never go back.
About MINI MILL
The Mini Mill home wheat grinding system enables you to grind fresh wheat in small batches, right before its time to use the wheat for bread, pancakes, pizza dough, pasta...you name it. The appliance is a tabletop grinding unit, about the size of a food processor, that accepts a wide variety of vacuum sealed wheatberry pods to be ground as needed.
Mini Mill compatible fresh wheat berries are preserved in airtight, biodegradable cartridges that grind 2 cups worth of flour in each cartridge. This not only gives you the freedom to choose exactly the flour you want, but it allows you to grind only what they need, making sure that they’re working with the freshest product possible.
Commercially produced all purpose flour typically lasts about 8 months in the pantry, during that time, the quality and flavor of the wheat can degrade. Whole wheat flour loses 40% of its vitamin content in the first 24 hours after milling and 85-90% after 2-3 more days. Unsaturated fats in the wheat germ oxidize and go rancid and Vitamins A, B, and E start to diminish.
Mini Mill’s whole, intact wheat berries can last up to 18 months in the pantry and up to a year while sealed in our air tight Mill Pod packages, with minimal nutrition loss. You simply put the wheat berries in the mill, hit the grind button, and fresh flour is ready within 60 seconds.
The DIY / homemade food movement has continued to flourish on a mass scale since the early 2000s. Greater appetites for on-demand, made just-in-time foods have permeated into the flour market. As greater awareness has come up around the quality and freshness of wheat (along with a rejection of mass produced, highly processed flour) consumers have begun to grind their own wheat at home, as needed.
Home grain mills have been around for a long time. However, the process to seek out and purchase whole, intact grains for home milling is quite difficult. The Mini Mill line of pre-packaged intact grains makes it easy for the average home cook to buy a wide range of fresh, intact grains for home grinding. The Micro Mill grain catalog is widely distributed online and available at all Future Market locations, with grains including: Amaranth, Barley, Brown Rice, Buckwheat, Corn, Farro, Millet, Rye, Sorghum, Spelt, Teff, Einkorn, Emmer, Spelt, Triticale, Kamut, Durum, Khorasan, Hard Red Spring, Hard Red Winter, Soft Red Winter, Hard White, and Soft White.
Concept Inspired By...
Mini Mill was inspired by the following movements, technologies, and trends in food today.
- On Demand Food: Food that can be made to order, from scratch, at near-real time speed following the eater’s request. On-Demand food can also be made to accommodate a high degree of customization, enabling precision nutrition to happen in an efficient manner. Food 3D printing plays a large role in making truly on-demand food a possibility.
- Sample Organizations: Beehex, 3D Systems’ ChefJet Pro, Foodini
- Read More: http://bit.ly/2r2MW2g
- Regional Flavor: Locally made packaged food products have been in existence since the the dawn of the packaged food industry. However, with the Green Revolution, we lost that sense of place behind a lot of packaged food. Food was simply manufactured and the origins of the ingredients were obfuscated behind opaque ingredient labels. But the movement to bring back food that tastes like a region is back. More and more food producers are creating products that tout a certain crop or animal’s geography as a key component to the story and taste.
- Sample Organizations: Anson Mills, Washington State University Bread Lab
- Read More: http://bit.ly/2r4IznD