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• Makes Coarse - Fine - Super Fine Flour
  
  
• Produces 454g (1lb) of fresh nutritious flour in 45 seconds, without any damage to the grain, using:
  
  
• Revolutionary Microburst® Technology
  
  
• Handy Countertop design
  
  
• Simple to use
  
  
• No dust when grinding
  
  
• Easy to clean
  
  
• Whisper Quiet
  
  
• Lifetime Warranty

• The Grain Master Whisper Mill® is made of the highest quality materials by trained, master craftsmen.
  
  
• The heart of the mill is a patented, surgical quality stainless steel Microburst® milling chamber. The two plates (Milling Heads) fit together with the left side rotating at thousands of revolutions per minute to create super fine flour without friction!
  
  
• The mill is the most advanced way to mill grain today. It has all the advantages of the old slow turning stone mills, plus it's so much more convenient to use in your kitchen.
  
  
• There's no nutritional loss, gumming, jamming or glazing. And the Grain Master Whisper Mill® will not overheat.
  
  
• The mill uses a 1 3/4 peak horsepower 240 volt motor. It is permanently lubricated and never needs maintenance. It will give you a lifetime of trouble free service.
  
  
• The Grain Master Whisper Mill® is truly the world's first innovative, ultra-quiet, high speed flour mill.
  
  
• This remarkable new mill with its revolutionary design and incredible new Microburst® technology also boasts another first, a Lifetime Warranty!

For storage, place the separator lid on the mill hopper and snap into place. Everything stores cleanly and neatly together. With the storage lid on, you have a convenient countertop container.

• Wheat (hard & soft)
• Oats
• Rice
• Triticale
• Dried Pinto Beans
• Dried Green Beans
• Popcorn
• Split Peas

• Buckwheat
• Rye
• Millet
• Sorghum (Milo)
• Dried Mung Beans
• Soybeans
• Dried Field Corn
• Chick peas

• Sugar
• Sunflower seeds
• Nuts (all types)
• Peanuts
• Sesame seeds

• Dried Fruits (including dates and raisins)
• Fruit
• Flax seed
• Coffee Beans
• high oil content items

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 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.
  
  
• 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.
  

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, so people made their flour 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.

Although you get whiter, fluffier bread, cakes or pastries, 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? 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?

By making your own flour with a Grain Master Whisper Mill as and when you need it, your body absorbs all the goodness that our Creator packed into the wonderful seed grains. You also get to enjoy all the delicate oils and vitamins that are so important to your health, but are so easily lost or damaged in the commercial milling process.

The flour you'll produce from a GrainMaster Whisper Mill 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 GrainMaster Whisper Mill, 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 and taste, but your own flour will cost you a fraction of the price of bought flour.

It's so simple to mill your own flour when you need it; and 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 Grain Master Whisper Mill is a God-send to anyone interested in giving their bodies the best nature has to offer.

Sue Becker - "I am living proof of the effectiveness of real whole grain fibre."

"An elated friend called. She had just come from the doctor. Her cholesterol had dropped 85 points in one month! This was significant to her since her last doctor had given her no hope of lowering her cholesterol. She had been trying for years, but no avail. "It's the bread," she cried. "I know it's the bread. I haven't changed any other part of my diet. At every meal I always eat some of your bread no matter what else I have to eat."

This testimony encouraged me to understand more. Why could this 'real bread' be so effective? With a degree in Food Science, I have some understanding of biochemistry and microbiology. As I studied biochemically the nutrition value of 'real bread', I was both amazed and in awe of our Almighty God. I could now see why the sifting of the fibre and the nutrients from the flour has directly or indirectly caused many of the common diseases that now plague our country.

High cholesterol is indeed a common problem. Lecithin is a key nutrient in the metabolism of fats and is found in any unrefined food with oil. Yet the refining process of the food industry destroys lecithin. Fresh milled wheat contains lecithin as well as B6, inositol, and choline; all essential nutrients for lecithin production.

Grain fibre helps to remove fat from the walls of the colon. Fibre also promotes fresh bile production. Bile is made by the liver out of cholesterol. The key nutrients for keeping cholesterol levels in check are in our freshly ground, daily baked bread.

America and Great Britain are the most constipated nations in the world. Constipation is basic to a whole list of diseases which could be avoided were the fibre not stripped from our foods. Fibre increases the bulk of the stool, yet softens the stool by absorbing water much like a sponge would do. This decreases constipation as well as shortening the transit time of the stool in the intestinal tract. Doctors everywhere agree that constipation is due to one factor only - lack of fibre in the diet. If fibre, especially grain fibre, were added back to our diets, this would end the need for laxatives.

I am living proof of the effectiveness of real whole grain fibre. Once we freshly ground the grain and made our first batch of 'real bread' my struggles with constipation ended. I did not realise how my constipation had caused such a lack of energy, irritability, headaches and sinus congestion. Many have testified to the effectiveness of the daily ground, freshly baked bread for relieving their constipation. After having tried laxatives and stool softeners, people are thrilled and amazed at the results from this bread. They definitely like the taste of the bread better too.

The wide use of antihistamines in our country is also related to the problem of constipation. With constipation comes a high level of toxin builds up in our bodies, thus causing the response of mucous formation in the sinuses. The shortened transit time and the thorough cleansing of the colon promoted by high fibre diet reduces this toxin build up and therefore eliminates both the mucus formation and the need for antihistamines. This was a great revelation to me and I have now been antihistamine free since eating this bread.

Diverticulitis is a condition that affects one out of three people and results from problems caused by trying to eliminate hard stools. Surgery is the traditional solution, but we have a friend who was totally healed without surgery, just by adding bread made from fresh milled grains to his diet. Our first mill sale came by sharing one loaf of bread with another friend who had one third of his lower track removed due to diverticulitis. Noticing such significant benefits over the high fibre products from the health food store, he purchased a mill, sight unseen!

Thirty-five percent of cancer is caused by diet. Fibre keeps our colons thoroughly cleansed, thus eliminating the possibility of infection and toxin build up. Grain fibers are known to actually leach carcinogens from our systems. Wheat and most grains may absorb up to 20 per cent while grain sorghum has been found to absorb as much as 50 per cent. Thus Fresh milled grains, can help avoid cancer.

One of the testimonies we hear over and over, once people begin to mill their grains and make their own bread, is that of reduced cravings for sugar. The demand for energy is now being adequately met with a diet rich in complex carbohydrates. Glutamine is the amino acid that is directly related to the metabolism of sugar and its richest source is wheat. Since sugary foods tend to weaken the immune system and fed causing bacteria, we have seen a tremendous improvement in health with the elimination of these types of foods....."

Gary Skeem - "The Seed That Saved My Life."

"It was October 1964. I had just been married 4 months, when I discovered a lump in my lower abdomen. A trip to the local doctor landed me in hospital the next day, and soon it was determined that I had cancer, of a variety that would no doubt kill me within 5 years. A number of treatments were tried on me, but none seemed to react as the doctors had hoped, so I was sent home with little hope from the medical people. Because of X-ray treatments etc., it was also determined I would not be able to father children, which was a great disappointment to my wife and myself.

"Some time later I happened to read an article that had an interesting effect on my life. Basically what was discussed was the fact that oils of Freshly Ground grains (especially wheat) contained a good amount of a particular type of "E" vitamin that naturally strengthens the very body cells that cancer attacks. Some other by-products of this vitamin is that it also plays an important part in rebuilding other body cells in the blood, liver, heart, reproductive and digestive systems, and more.

"This lowly seed of wheat was made out to be some sort of health program all wrapped up in one tiny package. I doubted it could be all that great... But on the other hand, what did I have to lose? Could mother nature be so kind to provide a food so complete in its make-up that all the trace elements, minerals and chemicals found in the human body are also found in approximately the same proportions in the wheat seed??? Is this "wheat seed" able to actually restore my health and well being??? Is it really worth my time to grind wheat fresh, and prepare food from scratch?

Nearly 20 years have passed and I've outlived the doctor who sent me home to die, I am the father of 11 children, and I have enjoyed the best of health in mind and body. I truly love the seed of wheat that gave me life. To me and my family, the effort it takes us to grain in our daily eating habits has been more than worth the time it has taken, not only in health but also in economics. I enjoy making my living helping people see the need, and providing the equipment to use the wonderful seed of wheat. The seed that saved my life.... to this I testify."

Edna King - "When I began to grind my own wheat into flour...my health began to be restored."

"The question has often been asked - 'How did you come to be grinding wheat flour and making bread?' Had I not gone through a year of ill health. I would not have begun doing this!

"I went to a doctor only to find out what a small lump was on the side of my knee; to learn later it was ganglion. On my first visit I was found to have very high blood pressure. Through medication I became very weak, till I ended up in bed for five months. My husband stayed home six weeks from his place of employment to care for me. Christopher stayed home some days from school to do what he could for me. It seemed God began to speak to me about grain. In the book of Isaiah I was drawn to that which spoke about bread, corn, wheat and rye. God is wonderful in counsel and excellent in working: I read.

"After being in hospital the second time, I managed to go as far as Warrnambool for a short holiday. While resting at the flat where we stayed. I picked up a book and it was about wheat and other grains including making bread.

"I felt that I must get some wheat. I asked a relative for some wheat to try cooking something with it. When I received it, I endeavoured to grind it through an old-time meat mincer without success. I put some grain in a vitamiser- that wasn't good enough, in disgust I gave the wheat to the fowls.

"My sister had been in a car accident: she also was found to have high blood pressure. She sent me a Health news pamphlet to read about vitamins, but instead I saw a tiny advertisement for a mill. I asked my husband to take me to purchase one. I had made up my mind to put aside the tablets- I'd been weak long enough.

"When I began to grind my own wheat into flour, Making my own cakes, bread and biscuits, my health began to be restored. I have continued using only whole wheat flour and other grains. I have had my mill almost three years now. To feel so well, strong and able to cook, sew, give bread making demonstrations and be involved in other church activities and to do just what I want to; I thank God for his leading. I learnt later, out of a German health book, that wheat, barley and oats are for strength. That was just what I needed as I have never felt so well. My sister's experience is the same."

Mrs Edna Kellet -"I find I don't have to shop every day and I know the family is getting good food."

Using whole grain flours and cereals and unrefined foods is just a part of living for Mrs Kellet.

"I find I don't have to shop every day and I know the family is getting good food," she says.

"And, what's more, I'm saving money by buying food in bulk."

Since early last year Mrs Kettel, from North Balwyn, has been using a mill in her own kitchen. And she's full of enthusiasm for the foods she is producing.

"To get all the goodness from the whole grain it should be used within 72 hours of being milled," says Mrs Kellet. "This is why it is important to mill your own"

Mrs Kellet uses her mill for grinding most grains- rice, barley, rye, millet. And with a simple adjustment it can grind fine, medium or coarse.

"I'm not a health food crank," she says, "but I feel so much more healthy since I've been eating these natural foods."

Raw sugar, honey, nuts, dried fruits, powdered skim milk are all stored in her pantry.

"For long storage, the wheat must be a hard grain that is high in protein and with a 10 per cent moisture content," Mrs Kellet said... For the past 12 months Mrs Kellet has been giving cooking demonstrations for people in her church group.

"Not only are these foods good for you but they taste good" she says. And she enjoys sharing her recipes and ideas with other people.

Normal Household Use

* Life-time warranty parts & labour - for the life-time of the purchaser

(* If the machine is used according to warranty instructions and operating manual.)

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