The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Komo Questions

gpratte's picture

Komo Questions

I currently have the Nutrimill, which I don't use very often because I also have a three month old and dishes are not high on my list of things that I have time to do. I'm looking into the Komo mills because they have 1. a crazy long warranty and 2. no receiving bowl to clean. My husband and I both like baking and usually make a couple pizza crusts and an artisan loaf each week, and really never use more than 4 cups at a time. Currently our solution is to grind large batches and keep in the freezer, but I'm interested in looking for a mill that looks okay on the counter and is easier/quicker to use.

I just had a couple questions that I can't find the answers to online.

1. What is the practical difference between the Fidibus 21 and the Fidibus Classic? I'm looking at the specs, but quite honestly, I have no idea what they mean. Is the 21 simply slower, or is it lower quality in that it cannot grind as fine or will not last as long?

2. Do the stone mills have to be taken apart and cleaned each time you use one? I'm not reading anything that would lead me to believe that, but if I'm going to spend a bucket on something, I'd rather not get it and find out it's more work than my Nutrimill.


David R's picture
David R

The "Classic" has bigger millstones and a more powerful motor to turn them. I am guessing that the "21" is built for people who like the "Classic", in a scaled-down less-expensive unit. It looks like they should both make the same quality of flour, just one of them does more/faster than the other. So for you, it looks to me like this pair of machines should come down to a straight trade-off between time and money - spend more on the "Classic" to get more grinding done, or spend less on the "21" because you weren't planning to grind THAT much anyway. Your pick.

albacore's picture

It's also worth considering the Mockmill 100 or 200; the same basic stone milling principle as the Fidibus (and the same designer), but in a vegetable based plastic casing - not as pretty, but a lot easier on the wallet.


Danni3ll3's picture

No you don’t have to clean the mill each time. Just follow the instructions for what you can mill and you won’t have any issues. I love mine (classic)!

barryvabeach's picture

I suggest you call Pleasant Hill Grain and get their take on it.   I have not talked to them, but many others here have and say they are quite knowledgeable.  If I were in your shoes,  I would look at the KOMO MIO   at $299 that is a pretty good price, though I admit some of the color options are pretty jarring.    Generally, with the Komo and the Mock Mill, the main differences in models will be the size of the stone and the strength of the motor, meaning you will get the same type of results, only a little faster with the higher power and bigger stones, than the small models. 

Filomatic's picture

I have the Fidibus Classic and love it.  The 12-year warranty was a big selling point.  It's heavy and solid and has an impressive range of fine to coarse (or cracked), and can handle softer wheats and anything from rice to corn that isn't oily.  I also have the sifter attachment, which I use a lot but am not overjoyed with because it's not easy to use.  I'd still buy it again, though.

I don't know the difference between these models.  Pleasant Hill grain sells them and is great about answering questions.  I have never needed to clean mine, and cleanup does not seem to be an issue with these.

David R's picture
David R

... being intentionally misleading, which I very much doubt they would be, then it's clear that the "21" can be shortly described as "Essentially the same machine as the "Classic", but somewhat smaller, somewhat less power, and a lower price tag". They give no indication that anything else is different.

jjcobbie3's picture

I own a Komo Fidibus XL (for quite a few years), but recently upgraded to a Salzburger natural granite stone mill.  Salzburger makes very good machines, and the quality of the flour produced on the Salzburger is much better, in my opinion.

My Komo millstones have lost quite a bit of the corundum material into the flour, and I didn't like the idea of the corundum and adhesive getting into my flour.  I've only owned the Salzburger since December, but really love the quality and the fact that there's no plastic in the milling chamber.  High quality, and worth the investment.  They have many models to choose from, with both granite millstone and synthetic millstones available if you want to stick with that.