The Fresh Loaf

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NutriMill vs. Fidibus 21

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swooshbug's picture
swooshbug

NutriMill vs. Fidibus 21

Hi, I am looking for advice on what grain mill to purchase.  I think I’ve narrowed my search down to the KoMo Fidibus 21 and the NutriMill.  I need help deciding!


Here’s what I’ve found so far:


The NutriMill is an impact mill while the Fidibus is a stone mill.


The NutriMill is faster and has a larger capacity.


The NutriMill is louder.


The Fidibus has a much greater range of coarseness; could do steel cut oats, etc…


The Fidibus is more expensive.


The FIdibus is more attractive looking and smaller.


The Fidibus has less clean up.


The Fidibus can’t handle beans.


I think I would be happy with whatever I get as 90% of the time I am going to just be grinding flour to make loaves of bread.


Is there anyone out there who has used both of these mills and can give a good comparison between the two?  Any other differences between the two?  Are there other mills I should be considering too?  My price range is$ 200-350.


 

BellesAZ's picture
BellesAZ

I'm looking into getting one myself and am leaning towards the NutriMill.  I know a few people that have them and love them.  They like that you can do everything from fine grinds to bulger wheat.  How often would you do steel cut oats?  Our local whole foods has a grinder that you can grind your own in the store.. I can't justify the extra cost for a few minor grinds that I might want some time down the road. 


As for the noise, it's not running all the time, only when I need flour, so I can live with that.  There are definite advantages to impact milling vs stone ground and big mills such as Wheat Montana believe you get a superior product as a result of impact milling, as it can be milled at a much colder temperature - thereby minimizing the risk of heating the grain and killing off some of the nutrients.  (this comes from the Wheat Montana website, btw) 


My sister has a Kitchen Aid mill and she has used it for years and she makes mostly wheat breads for the family and artisan breads.  She loves the way she does it and wouldn't want anything else.  I think it's just a personal preference.


I do like the big bucket of the NutriMill.. that's pretty awesome you can grind up some flour and use it within a week or two.  


I know though.. decisions, decisions.. either way it's alot of money, so we definitely need to be happy with whatever we purchase.


 


There was a prior discussion here about the difference between stone mill and impact mill home grinders.  Hope it helps:


 http://www.thefreshloaf.com/node/5728/stoneground-vs-steelground

swooshbug's picture
swooshbug

Thanks for the helpful reply.


I probably wouldn't be doing steel cut oats that much, you are right.  I will have to check out if our whole foods or local co-op has a grinder in the store, I never would have thought of that!


That is good to hear that Wheat Montana is behind impact mills.  You are right, I haven't heard any bad things at all about the nutrimill.  It seems to do very well at what it is designed to do.


I spoke with a very helpful local baker and he said that stone mills tend to run cooler than the impact mills, so the nutrient damage is less and that stone mills tend to produce flour with a better 'feel' to it.  He also mentioned that the stones in the Fidibus might be small enough that these effects are neglible.


I saw these videos posted using the fidibus classic, and she is grinding beans and flax...


http://www.facebook.com/video/video.php?v=102185766469260


I was under the impresion that you couldn't do either in a stone mill.  Anyone own a Komo/Fidibus mill and sucessfully milled flax and/or beans?!


 


Thanks for helping a newbie out :)

BellesAZ's picture
BellesAZ

I have a friend who is a professional baker and we met up with her this weekend and she told me that she still has her stone grinder but switched to the high impact for a couple of reasons.  The reason she really didn't like her KoMo was that it liked to gum up on her.  She said that they can chip and leave grit in your flour.  She also said that depending on environment, the stone mills are a bit harder to clean and can harbor bacteria which contaminates your flour.


She has the VitaMill and loves it.  But as she said, it's a matter of preference as both will do a good job on flours for baking.  I'm sure you will love whichever you choose.