I run a home-based bakery and mill all my own flour. I switched to mostly using KoMo mills in 2012 and now have thousands of pounds of grain I have put through them. They are compact so I keep 1 for gluten-free grain milling and 1 for the other grains. I do love them and can't remember if I have posted before on these, but here is my experience:
- Speed: This is the first mill I've ever had which actually performed to spec and does 1lb/minute on my XL and XL+
- Fineness: You can get finer flour and a better shearing action of course on larger stones, but the quality I find is very adequate
- Temperature: I mill in the humid Southeast with lots of higher moisture content local grains so this has been one issue to work around. The flour temp itself is easy to keep cool with all but the hardest grains like Kamut. (you can freeze it before milling). For the mill motor itself, I had to add an extra fan to keep it cool enough on the XL+ to mill continuously. (I often have to mill for several hours). The XL is a less beefy setup and even with the fan still has to rest to cool down between 20 minutes runs.
- Corn: I find that larger grains like this are better cracked first to avoid putting lots of torque on the top stones (I use my slower Retsel mill to do this). The great thing is that the gravity fed straight path down to the horizontally slung stones works really well and you can re-mill siftings and whatever you need without it clogging.
More details and pictures on my blog:
https://boxturtlebakery.tumblr.com/search/mill
]