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.”

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!)

Spelt or farro?

Bob’s Red Mill has introduced a new product they are marketing as “farro,” identified on their website as Triticum spelta or . . . spelt. What’s going on here?

Three grains, emmer (Triticum dicoccum), spelt (Triticum spelta) and einkorn (riticum monococcum) are, according to Wikipedia, “sometimes (but not always) distinguished as farro medio, farro grande, and farro piccolo, respectively.” To add to the confusion spelt and einkorn, are also known as faricella, or “little farro” in Italian.

Confused? According to a 1997 article in the New York Times, “Farro, Italy’s Rustic Staple: The Little Grain That Could,” “true” farro is emmer (Triticum dicoccum) and considered superior to spelt.

The distinction between farro (Triticum dicoccum) and spelt (Triticum spelta) is important. Triticum dicoccum, has different genetics than Triticum spelta. Specifically Triticum dicoccum has four chromosomes, Triticum spelta has six. There are unproven theories that more chromosomes may equal more allergenic compounds. This is why there’s an interest in primitive wheats like Triticum dicoccum and einkorn (which has only two chromosomes). There are also important culinary distinctions between true farro and spelt. They taste and are prepared differently.

I’m not saying that spelt is bad. And Bob’s Red Mill is not making any health claims for their “farro.” None of these grains are gluten free. I’ve written Bob’s Red Mill for clarification about their “farro” and will include their response when I get one.

To learn more about why genetic distinctions between wheat varieties is important, watch this Extension Service webinar, “The “Ancient” Grains Einkorn, Emmer, and Spelt: What We Know and What We Need to Find Out.”