Someone Please Buy Me a KoMo Grain Mill

KoMo Medium Mill

KoMo Medium Mill

So out of the hundreds of vendors I visited at the Natural Foods Expo I’m literally down to only one that I found interesting: KoMo grain mills. Being an avid fan of baking German style breads such as Volkornbrot, I almost fainted with excitement when I stepped up to the booth of Pleasant Hill Grain, who imports KoMo mills to the US.

KoMo’s products are designed by a German/Austrian team, Peter Koidl and Wolfgang Mock. Unlike cheaper grain mills that have metal grinders, Komo mills use a corundum/ceramic stones. This kind of material generates less heat and higher quality flour. KoMo makes quite a few models in varying capacities. Some are motorized and some are manual. They also make an interchangeable milling insert if you need to keep glutenous and non-glutenous products separate.

The salesperson showed me how easy it is to disassemble the mill for cleaning.  The two models I was considering were the KoMo Magic and the KoMo Medium Grain Mill. I got so excited that I had to use supernatural powers of resistance to keep the credit card from flying out of my wallet on the spot.

Komo's "FlicFloc Manual Flaker."

Komo’s “FlicFloc Manual Flaker.”

In addition to grain mills they also make a manual flaker, the “FlicFloc” with a striking, triangular design. For now, I’ll stick with my crapular $30 surplus store flaker. They also make a number of kitchen granaries that had me reaching for the credit card.

The only downside I can see to KoMo products is price. But these mills seem so well designed that I’m fairly certain they will long outlive cheaper mills. If you have one please leave a comment.

Thankfully there’s an entire youtube channel devoted to spinning KoMo grain mill porn. I’m cancelling my Netflix! And, sorry, but I have to note how much these mills look like a herma (NSFW!)

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7 Comments

  1. Interesting…I couldn’t find any mention of the speed they grind at, other than “high speed”.

    The Mill-Rite grinders are low speed grinders, because they say high speed grinding heats the flour and destroys nutrients.

    I would be interested to know more about the speed of grinding.

  2. The mill is well built, with a powerful motor, and it is beautiful. It is a litlle noisy but two pounds of wheat took us nearly 3 minutes to be ready.

    Great machine. We love it so far!

  3. A year ago, after doing a demo for some preppers on how nifty the handcrank grain mill works, we had to reevaluate things. I had cranked out 2 ups of flour and felt like I surely must have arms like popeye. I put several burly men type to work cranking and they worked another couple of cups out of it and then ran to the computer to get me my Christmas gift. They settled on the KoMo, electric model. The agreement was that my engineer hubby had to make sure there was enough solar power to run it. I have used it many times, it is the DREAM machine! That thing can grind grain into the finest flour, fine enough that I don’t need any “white” store flour to mix with it, fine enough to make nice fluffy loaves of bread that taste wonderful. It takes about 4 inutes to grind enough grain for my recipe. I totally recommend this machine!

  4. We LOVE our KoMo mill. We bought it ~3 years ago and have never looked back. Ours is called a Fidibus by Wolfgang Mock (the “Mo” in KoMo) and I believe is the same as the KoMo medium. We don’t need no stinkin’ TV (on which folks apparently spend hundreds, even thousands of dollars), but I can’t imagine life without our grain mill! Seriously, why would anyone not save up the money to own one of these? Who wants to eat food made from stale flour? Everything’s better with fresh-ground whole grain. And we love how grinding our own flour allows us to mix grains so easily. The most important thing for us in learning to use fresh-ground flour was to weigh a cup of whole wheat flour from the store and forever use that as our conversion (fresh-ground flour hasn’t settled, so you need to measure by weight, not volume). We just weigh out the appropriate amount of grain, grind it, and then bake. Seriously, give up lattes for half a year or whatever it takes, but you definitely want to own one of these. They’re German-engineered and truly a beautiful work of art on the countertop. We have not one complaint about ours. Bon apetit!

  5. Can I have more details about this machine. And preferablly a picture of it. Who knows, maybe I’ve found what I’ve been searching for.
    Best regards,
    TAIWO

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