Summary
Handmade in Austria, the KoMo Classic stone burr grain mill has special appeal to lovers of elegant design, natural materials and fine craftsmanship. KoMo believes that design sophistication lies not in more complexity, but in simplicity. The Classic's construction of solid
native beechwood or American Walnut with finger-jointed corners mirrors the warm and simple goodness of whole grain foods.
KoMo mills are built for performance and also for longevity, which is reflected in their long twelve year warranty. Thanks to the quality of their materials and hand built craftsmanship, there's every reason to expect your KoMo mill to continue serving the next generation.
Should your mill need anything years from now, the burrs and all other parts are easily accessible and serviceable. Most other grain mills have much shorter life cycles, and many are not repairable in the event of a problem as seemingly minor as clogged burrs, requiring disposal of the entire mill.
In addition to the major environmental benefit of building long-life goods, KoMo partners with PEFC, the world's largest forest certification organization, to both protect and restore forest lands. You can learn more about KoMo's PEFC certification below.
GRIND SUPER-FINE TO COARSE
Housed within the Classic's handsome exterior is an exceptionally advanced, yet beautifully simple, milling mechanism. Precisely fitted corundum-ceramic burrs grind to any texture you choose, from exceedingly fine flour to coarse meal or cracked grain. All by simply rotating the grain mill's hopper to align with your choice on the front texture setting scale. The Classic—a graceful union of natural elegance and perfect function—is KoMo's best selling mill.
POWER & CAPACITY
All KoMo electric grain mills are equipped with specially developed motors that provide reliable and efficient power. The Classic, with its 360 watt motor, produces 8-9 ounces of flour per minute for bread flour texture. Its large solid
wood hopper holds 2 lb., 1 oz. of grain.
MULTI-GRAIN VERSATILITY
All dry grains can be ground with the KoMo Classic mill, including soft or hard wheat, oat groats (dehulled oats), rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, soybeans and dent (field) corn. It will also grind lentils, dry beans (pinto, red, garbanzo/chickpeas, kidney & more), and dried, non-oily spices. It isn't suitable for herbs, oilseeds like
flax or sesame, popcorn, or fibrous materials.
Dent (field) corn and soybeans can be ground to any texture from cracked to meal to very fine flour. For these very large-kerneled grains, grind first with the stones opened widely to produce cracked grain, then a second time if you want flour. The KoMo Classic will grind oats to a wonderfully soft, fine textured flour, but open the stones about five clicks (or so) wider than you would for a hard grain like wheat, otherwise the soft oat flour will fill the stones' furrows and in-feeding will stop. Opening the stones further will give you a cereal grind for porridge, or coarser yet for cracked oats, similar to steel-cut.
OPTIONAL INTERCHANGEABLE INSERTS
If you prepare food for someone with a food allergy, see KoMo's optional
interchangeable insert system. This ingenious solution lets you grind different types of grain in the same mill while keeping food types completely separate.
QUIET, CLEAN & EASY
As with all KoMo grinders, cleanup of the Classic is minimal and easy, and full access to the milling stones takes just seconds, without tools. A sealed wooden lid keeps everything clean between uses. Sound level is a big issue with many grain mills. Among the world's quietest-running grinders, KoMo mills don't have the high-pitched sound level that many mills do, which makes them kind to your ears and your nerves.
WHOLE GRAIN NUTRITION: HARVEST THE BENEFITS!
Imagine that for years, your children ate mainly candy. Imagine that you did, too. Imagine an entire nation on a candy diet. Imagine the health consequences.
Natural whole grains contain a myriad of health-essential nutrients, from proteins to vitamins and amino acids. But "white flour" consists only of the starchy endosperm of the wheat kernel. In its natural form the endosperm provides wholesome
energy, but it's the least nutrient-rich part of the grain. Removed are the nutrient-packed bran, wheat germ, and wheat germ oil. Then to make it extra white, industrial processors go further, chemically bleaching it, and returning just
enough of a few vitamins to stave off beriberi and rickets. They're allowed to call the end product "Enriched Flour" but a truthful label would read "Impoverished Flour." This snow white, denutritionalized substance is a commodity worth billions of dollars annually to its merchandisers because of a commercially useful trait: Unlimited shelf life. No matter how long it sits in the mass distribution channel, it can't go bad precisely because there's actually nothing left in it that can go bad. Nutritionally, it's bad when bagged. A few companies have grown enormously rich marketing this pseudo-food on the basis of convenience, ease, and its dazzling white appearance. But a blind eye was turned to the consequences of replacing real whole grain flour with something that looks special, yet is virtually devoid of nutrition. In essence, candy. So widely has this nutritional travesty become accepted that we call it—and think of it as—wheat flour. But to depart further from natural grain flour would scarcely be possible. Then to make matters worse, artificial sweeteners, flavors and colors, appetite stimulants and preservatives are added to many of our foods. "Artificial" tells you those things aren't naturally food. But have you ever wondered what they actually are, then? Did you know some of them are actually
petroleum derivatives? And what unintended side effects might those complex counterfeit compounds have on us?
The human body is an absolute marvel; scientists have a long way to go to understand a tenth of how we work. But as capable and as resilient as our bodies are,
common sense and history teach that we need wholesome, nutritious food to remain healthy and strong. The denatured byproducts being mass marketed today don't provide what we need, because they've been profoundly altered by processes in which real nutrition is considered last, or not at all.
There's a great solution to this problem. By grinding grains in your kitchen and using the whole grain flour while it's fresh, you get the nutrition needed for strength and health. You also get far tastier food, with genuine character—incomparably more satisfying than today's mass marketed pretenders. After transitioning to whole grains, putting out a plate of white styro-bread will elicit comments like "Why are you giving us this... and where's the good stuff?". Even flour labeled as "whole grain" in stores falls far short of what you can easily grind yourself, because unless it's ground while you wait, the essential Vitamin E in true whole grain flour would go rancid in days (meaning that it's probably been removed), and all nutrients begin steadily oxidizing-away from exposure to oxygen as soon as grain is milled. What's in those bags is not whole grain flour if it's been sitting on a shelf for even a few days; that's literally impossible.
KOMO PROTECTS AND RESTORES FORESTS
Beautiful and strong, wood is one of the most renewable raw materials on our planet, and is far longer-lasting than any kind of plastic. Did you know that choosing a KoMo mill helps preserve not only beech forests, but also the habitat for woodland creatures like this juvenile Stone Marten?
PEFC is the world's largest forest certification organization, protecting more than 750 million acres of forest lands. The global work of PEFC helps ensure that our forests are managed sustainably, and KoMo mills are the only grain mills in the world that meet the
sustainability standards of this important certification.
Where to get it?
Pleasant Hill Grain in the USA and Canada
KoMo in Europe
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