Affiliate Welcome Information

Greetings from the Mockmill team!

We’re delighted to have you on board; we are looking forward to a relationship that will be fun and lucrative for all. I’ll apologize ahead of time here for the length of this letter, but we do want to give you all of the information you’ll need to succeed – from information about the Mockmill that you can share with your friends and colleagues, to information about signing in to and using all that awaits you on your Affiliate website!

Getting started as an Affiliate

About us

Why Mockmill exists

Why should anyone want to make their own flour?

Using your Mockmill

Getting started as an Affiliate

This is just a quick startup document to help you get started as an affiliate. Please make note of the links below: Your Affiliate Sign-Up page, your Affiliate Website page, and your Affiliate Link that you will share with others so that they will order a Mockmill and earn you commissions.

Here is where you begin:

  1. Sign in to your Affiliate Page: http://wolfgangmock.postaffiliatepro.com/affiliates/
  2. This is the link for your Affiliate Page: http://wolfgangmock.postaffiliatepro.com/affiliates/panel.php#Home which looks like this:
  3. Here you will find a robust number of tools. Start with “Getting Started”. This is where you will find the Affiliate link that you can share with others. When they make a purchase, you get your commission!

 

As we fill up our Promotion field with banners and more, we invite you to use those banners for your promotion efforts.

These are just the basics, but there is much information in your Affiliate website for you to browse, and we are here to help you however we can.

For more information about your Affiliate website, take a look at the videos here:

https://www.postaffiliatepro.com/introduction-videos/affiliate-control-panel-tour/

About us

Our founder, Wolfgang, is a pioneer in the field of whole grain nutrition. While working with autistic kids in the 1970s, he observed how a whole-grains based diet practically eliminated their frequently manifested eating disorders, and he also noticed how wonderful the bread served him by a friend tasted in comparison to anything else he could get. When he learned that the friend had made the bread from whole grain berries he had ground himself, Wolfgang took up the practice. Tired of cranking a hand mill, he bought an electric mill with which he was thoroughly dissatisfied. True to his nature, he undertook the construction of his own mill. Several of his friends then asked him to build mills for them, and in the late ‘70’s, a hobby became a business.  Here’s a link to an unsolicited article that attests to Wolfgang’s legacy in the world of home milling:

http://www.asiteaboutnothing.net/g_flour-mills.html

More about Wolfgang (long article!): http://www.wolfgangmock.com/wp-content/uploads/2016/05/bread-magazine_the-making-of-a-mill-maker.pdf

In June last year, we re-launched the Wolfgang Mock Company with our first new product, the Mockmill Grain Mill Attachment for Stand Mixers. In May of this year our mother company, Wolfgang Mock GmbH, in Otzberg-Lengfeld, Germany (near Frankfurt/Main) founded Wolfgang Mock, Inc., wholly owned subsidiary in Wilmington, DE, to serve American consumers. These moves reflect our determination to bring to new segments of the population Wolfgang’s decades-long campaign for tastier, more healthful, and tradition-saving use of mankind’s original superfood, which is what whole grains are.

Why Mockmill exists

Mockmill for Stand Mixers was conceived to appeal to the millions of consumers who have been inspired by the attractive design and broad utility of modern stand mixers such as KitchenAid and Kenmore. Although grain-milling attachments have been available for these for a long time, they have not been popular products. We believe the reasons for that are twofold

  1. The quality, performance and aesthetic appeal of the heretofore-available attachments are simply uninspiring.  They don’t produce the quality flour bakers want, and they are visually unattractive, clunky, hard to clean and cheap-feeling.

  2. The stand mixer companies have focused their marketing efforts on other attachments, such as meat grinders, pasta makers, and now vegetable spiralizers. Those require less consumer education and more easily receive the endorsement of celebrity chefs.

In our marketing efforts, we are determined to succeed where the stand mixer companies have failed to inspire the use of their attachments.

  1. We’ve designed the Mockmill, both from a performance and an aesthetic viewpoint, to appeal to a broad range of consumer groups, for a number of reasons:

    A. Unlike the metal burr or cement-bonded composite stone attachments, Mockmill has a true ceramic-bonded corundum stone, which produces very fine flour and will not wear down in time. Grain and baking experts at the very top of the influence pyramid, such as Dr. Stephen Jones of the WSU Bread Lab and star baker Craig Ponsford are happy users of Mockmill. (The list of such experts gets longer every day! We are currently compiling a list for publication on our website.)

    B. The patented design of the Mockmill delights the eye of practically every beholder. Its beauty and compactness make it a permanent fixture on the mixer in many homes; people simply leave it docked on until they want to use another attachment, then they put it right back on. That’s great, because in that way preparing the flour one needs, in small or larger quantities, becomes a simply, quick action. Indeed, my six-year-old loves assisting with baking by taking over the role of miller! He can do so without supervision. It’s that easy.

    1. We’re passionate about what we do. Wolfgang has been promoting Just-in-Time milling for more than three decades; his conviction and enthusiasm for the practice are unmatched. That conviction and that enthusiasm are contagious, they are reflected in everything we do, and we’re determined to keep right on doing that for the next 20 years. We know we will not achieve our stated goal of “putting a grain mill in every kitchen” on our own; we are going to need lots and lots of help. We hope, though, that by remaining true to our colors, and promoting, first, Just-in-Time milling, and secondly our products, we can attract intelligent, influential people (like you) to help us spread the word. Welcome to the campaign!

      Why should anyone want to make their own flour?

      I won’t try here to outline all the benefits of Just-in-Time milling of whole grains. If you Google “Why make my own flour?” you’ll find endless resources on the topic, most provided by other mill manufacturers. These are, for the most part, great resources, and you’ll find the qualified arguments repeated over and over again.

      Very briefly, there are STRONG reasons for milling your own grains. The story is a bit long, but basically: A cereal grain is a fabulous life-containing capsule. The embryo within it can sprout after centuries, even millennia of waiting. The moment the capsule is broken, however, degradation begins and is fast. The capsule has basically three parts: (1) the embryo sac, and oily vessel called the “germ”; (2) Food for the embryo once it begins sprouting, so that it can grow roots to start finding its own food. That’s the Endosperm, of which white flour is made; (3) The wrapping, or bran. This is a complex, multi-layer sheet that contains tens of thousands of protective phytochemicals (plant chemicals). They are antioxidants, antifungals, etc. Also highly beneficial for us.

      SO: Only when one grinds up ALL of the grain together, and ONLY when one then uses the flour immediately, can the full benefit of the grain be gained. We believe that the benefits can be brought together under four classes:

      1. Taste: Even compared to recently ground, wholemeal flour, product made Just-in-Time delivers baked goods with truly amazing flavor. It’s a phenomenon that’s easily explained, as much as purveyors of industrial flours would like to deny it.
      2. Nutrition: In the same way, only just-in-time milled grain products have all the nutritive goodness of the grain. From the moment of milling, it is on its way downhill.
      3. Experience and personal growth: By milling one’s own grains, one becomes familiar with the great variety of grains available for baking and cooking, and with the unlimited ways they can be used. This leads to a greater role for whole grains in the diet, hence to better health. And to a better understanding, all in all, of oneself and one’s world. And it’s FUN!
      4. A better world: In our work, we do a lot of listening to trendsetting, influential thinkers and scientists. They’re telling us that we are destroying our environment, our earth. And many of them are are telling us that the way we eat, and the way we produce our food, is leading to that destruction. By increasing one’s consciousness of grains, of what makes for good grains, and for a good variety of grains, one begins to make consumer choices that support the work of the good people out there who are working to bring back the wholesome variety of naturally cultivated grains that existed before the advent of industrial fertilizers and pesticides. And supporting that work means working for a better world.

      We hope that this message resonates with you, even if much of it is new to you.  We passionately believe that our little mill has the great positive effects on individuals and society that we describe above. We hope you soon will, too!The following are hints we are giving our users as they get started with Mockmill. In fact, with your reward subtracted from the Holiday Special price of $149, you may well like to order a Mockmill to go with your stand mixer right away!

      Using Your Mockmill

      Before using your Mockmill

      Please read the manual carefully before getting started. Take the trouble to grind a cup or two of grain (rice is cheap and good for this job; pleases don’t use parboiled…) that you’ll then throw away; this will serve to remove any mineral residue left on the virgin stones. Start by grinding about a half a cup at the middle setting, then adjust it as fine as it will go for the rest. You may see some black specks in the rice flour, that is the manufacturing residue coming out. (We can’t do this for the consumer as then there would be grain residue on the stones.)

      Take the Mockmill apart as explained in the manual. This will give you an idea of how it works, its internal parts and the ease with which it can be cleaned. It’s kind of fun, too!

      Adjusting fineness

      The finest setting for the Mockmill is variable; it is often (but not always) found beyond the “smallest dot” on the adjustment knob. Simply put, when one goes to a setting that is too fine for a particular grain, a film will form on the stones that basically brings flour production to a halt. To remedy the situation, one has only to turn the adjustment knob back towards coarse, then back to fine (but not quite as fine as before!) Flour production will resume. (At a more coarse setting, tremendous forces are at work under which the larger grain particles effectively clean the film off the stones.)

      Enjoy becoming a miller!

      So please experiment around with the mill, determining how easy it is for you to become familiar with it, and note how it helps you discover the features of different grains. Go to a good store (Whole Foods may be your only choice, but hopefully you have others) that offers whole grains in bulk or packages, and try some different ones.

      Enjoy new freedom in baking!

      Making pancakes is a great way to try different flours; just substitute the fresh, whole flour for the white flour called for in your recipes. Try cutting back on sugar to get a better idea of the rich flavors of the grains.

      Beyond standard wheat (hard red wheat is your least happy choice, as its bran tends to be somewhat bitter), try soft and hard white wheat, einkorn, spelt, emmer, kamut... Try grinding oat groats on coarse for oatmeal (or plop it into your pancake batter!) If you’re interested in cutting gluten, try buckwheat, corn, amaranth, teff... Teff is especially interesting if you roast it prior to milling in a pan. Use medium heat, and simply shake the pan from time to time (or push the teff around with a flat utensil…) Roasted, teff has a nutty, almost nougat-like aroma that makes it a great addition to all kinds of doughs…

      Again, thank you for being a part of our efforts to change our piece of the world through just-in-time milling!

      Wolfgang, Paul, and The Entire Mockmill Team