The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


lainey68's picture


Has anyone here used one of these before? I bought one second hand from a lady whose husband only used it a few times. At any rate, I had a lot of problems with it initially. I found it hard to manipulate it. It clogged up every time I put the tiniest bit of grain and shut off. One day I got so tired of it that I got some Dust Off and sprayed the stone grinders. Probably not the best thing to do, but since that time I've ground about 15 lbs of flour.

The problem I'm still having is that it's still not grinding very fine. Also, it apparently came with a jar to catch the flour, but the original owner didn't have it. I have tried to find a jar that would fit, but no such luck. I'm just wondering if anyone else has used this grinder? If so, have you had these same issues?




cakeboy's picture


I've just joined this forum and saw this post - I'm a bit late I know but...

I've been using a Samap 100 for around 2 years. The mill has as a flour collector that can be either a glass bottle that screws into the output port of the mill or a plastic bag with an elastic band. The mill would/should have had a elastic band fitted around the waist of the output port. Directly above the output port is a bag that inflates when the mill is running - it looks a bit like some workshop dust extractors. The mill needs either the top bag and the jar or the top bag and the bag (securely fitted with a band) to work properly.  This web link has some instructions that may prove useful:

It has diagrams and instructions that were provided with the mill. If there is anything specific I may be able to help with please let me know.

I've the milled a number of gains with mine including wheat, rye, corn, oats, spelt, barley and quinoa.


Sissi's picture


I have this mill and it is very good because it does not make flour fly all around the kitchen, and of course the flour from a real stone mill will be much healthier.

You can adjust the size of the fineness of corn milling, by making the space between the stones bigger or smaller, by turning the upper part with both hands around it eather to the left so it gets more tight or to the right so it gets looser and thereby gives more space and less fine flour, but first one must loosen the big black or brown screw that keep the stones in place, and don´t forget ever to screw it back again so the stones will not move around all loosely, banging up and down, next time when you start it again.

I got an unused Samap that was not possible to open and had been screwed too tightly together several turns around so the stones were broken. I don´t know how they had managed that trick but I had to check my other machine to see which way to turn it, because it was impossible to know, and I forgot to screw the screw back in place and next day someone who didn´t know about this started it, and it stopped and she could fortunately not start it again, but I could with the little red button, but now it is not possible to move the other screw any more which is for adjusting the amount of corn that goes down, for the sizse of the hole in the middle of the 'container' for corn on top. So always keep that screw closed and open it when you need to adjust and turn around the upper part for corn size. to be milled and after close it again.

This mill will last a couple of life times and is a fantastic mill. Thank you Samap in Colmar, France! They have also some bigger mills but they seem to be expensive and for bakeries. Here is their link that I found after extensive search:


Sissi's picture

Hello again,
Each time I spoke to the danish salesman of Samap 100, he kept saying one MUST keep the cover on the top over the grains closed when grinding, or it will take air in. He also says to not let it dry grind but close it as it is done.
I never had those problems spoken about here. The big red knob is used to regulate how much grains go inside.
New, this grinder cost between 600 and 800 Euro and on sometimes down to 50 Euro.

Sissi's picture

....but oats will clog, unless you wash and roast them gently first, for porridge for instance, because they contain more fat than the other grains. If you have more problems, you could call Samap in France.

William Rubel's picture
William Rubel

I have used a SAMAP F-100 for years but have just given up trying to make it do what I need and have ordered a Meadows 8" mill. One of the commenters to this post mentioned the need to have a lid on the grain hopper.This is correct. A vacuum is created when the hopper is more or less air tight which facilitates the flow of the grain to the grinding stones. One of the several reasons for my abandoning my mill is that I lost the lid and my improvised solutions -- tying (or holding) a plastic sack lid over the hopper opening is a poor longterm solution. I have been frustrated in trying to order a replacement part. 

But the main problem is that this mill turns at a fantastic RPM. It is not designed to make powdery flour or to grind wheat in a nuanced manner that would enable you to make a proper white flour. It tends to pulverize the bran and grind the endosperm into its more granular structures. 

This said, you will improve the quality of your flour if you temper the grain. There is already a good post on temperating at this forum so I won't repeat it. Only to suggest that if you haven't been adding water to your grain before milling (see the post)  that you may find that doing so will help you get out of the SAMAP what you are looking for.



Tibbly Cat's picture
Tibbly Cat

I have only just arrived at this forum but feel that our experience is worth sharing.  We have had our SAMAP F100 mill for 25 years and use it regularly milling about 3 kg of wheat grain every week to make our own 100% wholemeal loaf.  First it is important to understand that it is producing traditional not commercial, stoneground wholemeal flour; Hipocrates said let their flour be coarse and that's what it produces.  To set the machine up for the first time my advice is to run it empty and very gently adjust the stones so that they are JUST touching, you'll hear the noise.  Now turn the setting back a very little such that the noise ceases, now lock that setting.  We use a plastic bag secured with an elastic band to collect the milled flour as we are milling about 1½ kg each time for our bread. The goblet is calibrated and you must put the lid on securely as the cyclone on the mill will not function properly unless there is a slight pressure generated in the goblet.

If you want to make cakes or pastry you will need to sieve out some of the coarse bran and thus produce nearly white flour.  Do NOT throw away the sievings as they are full of vital vitamins, put them on you morning cereal or add them as a little extra bran to you bread.  You can find the quick bread recipe I use at:  I use 1,20kg of flour with 800ml of warm water and dissolve my salt in the water before adding it to the flour.  I mix the whole lot in a Kenwood Chef which is very quick and make two loaves of about 850g cooked weight  from start to finish in less that 1 hour 15 minutes.

Do make sure that your grains are dry as you want to avoid clogging up the stones. 

I would point out to William Rubel that the cover on the hopper enables a pressure to be created not a vcuum so that the cyclone where the flour is discharged can function.