The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Choosing grain mill

Nikolais's picture
Nikolais

Choosing grain mill

Hi All!

I'm looking to buy a grain mill, and i'm currently looking at the "komo Fidibus 21" and the "mockmill 100". I like the looks of the komo, but i have heard that the mockmill is able to grind finer, which is important to me. Do any of you have experience with these?

Regards

Nikolai

OldWoodenSpoon's picture
OldWoodenSpoon

I have a Komo mill, but no experience with the Mockmill.  The Komo is my second mill, and I've been using it for about 8 years now.  I love it.  It grinds evenly and produces very fine flour. I usually mill my grains in a single pass at the finest setting, but for "high extraction" flours I use two passes: the first to crack the grain and free up the bran, and the second to mill the flour after sifting off the bran.  I've never had any trouble with the Komo on the second pass, feeding the partially milled grain.  It's performance has been quite impressive and I've never regretted the purchase.

I don't think I would have any other mill now that I've experienced the quality, consistency and durability of the Komo.  I even love the appearance.  I guess it appeals to the long-time woodworker in me.  I know that baking with the flour it produces has been very successful.  I even mill the flour my wife uses to make all her muffins.

OldWoodenSpoon

SheGar's picture
SheGar

I have a KomoMio and love mine as well (I haven't used anything else though).

I have a question about the 2 pass milling. I tried the coarsest setting but find it fairly fine i.e. cracked grain with some flour as well. Komo doesn't recommend 2nd pass milling so I am curious what you do. Do you sift first and re-mill the coarser parts or do you just re-mill the whole lot?

MTloaf's picture
MTloaf

Is what I have. I would say my particular machine does not grind fine flour. It feels more sandy than fine however it seems to make good bread. When I pass it through a #40 screen it removes 5 to 10 percent of the bran and closer to 20 percent through a #50 mesh screen. I believe the internals on both mills are similar but the outer appearance is where the price difference is. Peasant Hill Grain is a good source for more info.

barryvabeach's picture
barryvabeach

Nikolai,  here is a recent series of posts on the Komo -  in it I suggest that if you want the finest flour, a different type of machine than the Mock or Komo may be better.  http://www.thefreshloaf.com/node/61981/mockmill-vs-nutrimill-harvest