Komo Grain Mill User manual

User Manual
for Grain Mills and Flakers

3
More than 25 Years of Experience Contents
For your Safety ________________________
Operating the Mill _____________________
Operating the Flaker ___________________
FidiFloc: Removing the Flaker ____________
Use of the Interchangeable Milling System _
Troubleshooting __________________________
For your Notes __________________________
Technical Specifications __________________
Good Grain ____________________________
Recipes and Tips ________________________
Innovative Mill Technology _______________
Accessories and Extras ___________________
Warranty and Contact ____________________
Imprint
4
6
10
14
16
18
19
20
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26
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35
Dear customer,
Congratulations on your decision to use fresh,
healthful whole grains – and thank you for choos-
ing a KoMo grain mill or flaker. We handcraft
our mill s with th e hi g he s t qualit y ma ter ial s
and great attention to detail to ensure
you of long lasting satisfaction. We
would like to note that, should you
need it, our mills now provide the ability
to add interchangeable mill chambers and
stones. This industry-leading innovation
allows you to process grains, spices, coffee and
even gluten-free cereals in a single mill without
cross contamination, for those with food sensi-
tivities. Details of this optional system can be
seen on pages 16 and 17.
This User‘s Manual will provide the information
needed, before first use, for proper and safe
operation of your new mill.
Our best wishes for enjoyment of your culinary
pursuits!
Yours,
Wolfgang Mock (KoMo Germany)
Peter Koidl (KoMo Austria)
Handcrafted with love –
Mills for the fine cuisine

54 For your Safety
9
During operation, place your mill on a solid
and level surface such as a kitchen counter.
The openings on the bottom of the mill must
remain open and unobstructed to allow adequate
ventilation.
10
Please ensure that the bowl positioned beneath
the outlet is large enough to keep the flour or
flakes from blocking the spout. Simply turn the
bowl a little as soon as the flour begins to pile
up against the spout.
11
Oats and soybeans, because of their relatively
high fat content, will leave a thick residue on
the millstones if ground too finely. Use a slightly
coarser setting for these grains than you would
for others.
12
Similarly, if yours is a 250-Watt mill, you should
first grind corn and chickpeas on a coarse
setting, then again at a finer setting.
13
KoMo products are designed to be easily opened
for cleaning. Do not disassemble your mill in any
way that requires tools, as doing so may render
your warranty invalid.
14
Take care to protect your mill's power cord. When
removing the plug from the power socket, do so
carefully. Do not pull the plug out by the cord,
but only directly by the plug itself. Do not lay the
cable over sharp edges or corners.
15
If the power cord is damaged, it must be replaced
by the manufacturer, its service agent or a quali-
fied craftsman.
16
Never immerse the device in water or other
liquids.
17
KoMo products are designed only for their spe-
cifically intended use. The manufacturer is not
liable for damage caused by incorrect use or use
other than that for which the device is intended.
Safety Advice
Prior to using your device:
Please read and follow these important safety
instructions carefully.
1
Connect the device to an outlet with alternat-
ing current (AC) only. Please make sure that your
household power supply matches the voltage
specifications indicated on the name plate of
your device.
2
Our stone grinder mills can process all seven
types of cereal (wheat, rye, oats, barley, corn,
brown rice, millet and the related subspecies
such as spelt). Never, however, grind popcorn
in your KoMo-mill. Only standard corn varieties
should be used for corn meal and polenta.
3
Use only thoroughly cleaned grain, free of stones
and other foreign objects. Otherwise, you will
damage the millstones.
4
Always use dry grain in your mill. Wet grain will
leave a thick residue on the millstones and thus
cause them to require cleaning. You can test
whether grain is dry enough for milling by
squashing a sample of it with the back of a spoon
against a hard surface. If it cracks loudly, the
grain is dry. If it flattens under pressure, looking
something like a rolled oat, then it is moist
(or oily).
5
The housing of your mill is made predominantly
of solid wood. Solid wood is an organic material
subject to deformation if exposed to significant
changes in temperature and/or humidity.You can
preserve the beauty of your KoMo product by
placing it away from vents and other sources of
heat and moisture such as your stove.
6
Your mill is designed for the needs of a normal
household. It is not suitable for commercial use.
7
Never leave your mill unattended while it is oper-
ating. Keep it out of reach of children at all times.
8
The high performance motors in KoMo products
can suffer damage if left running idle. Please
switch off your mill or flaker after use.

76
Running Millstone
Bores for the Springs
Mill Chamber
Upper Millstone
Operating Elements of the Grain Mills
Operating the Mill
Hopper
Grinding Fineness
Scale
Outlet Spout
Power Switch
Interior view
A
B
C
D
A
B
C
D

98
to the flour spout.
Tip: A tea bag placed in the flour spout prevents
the nesting of insect larvae.
If the millstones are smeared with an oily residue,
you can clean them by grinding a cup of wheat or
rice at the medium setting. This should remove all
traces of the residue.
You can also remove the upper millstone to clean
the millstones with a brush.
However, it is very important whenever
you handle the millstones or the millilng
chamber, that you first unplug the power
cord!
Afterwards, remove the hopper by unscrewing it
(counter clockwise). You can remove the upper
millstone to clean the millstones with a brush.
Caution: Never use liquids for cleaning!
Assembly
Note: The upper millstone is seated in the mill
housing with two pins, each of which is pressed
against a small spring. This suspension prevents
loud grinding noises from occurring when the
grinding process is finished. Thus, the springs
protect the stones and your nerves, and should
be carefully replaced when reassembling the mill.
Care
The housing of the KoMo-mills is made of beech
plywood and solid beech wood, which is treated
with organic vegetable oils. The casing requires
no special care, but can be treated with linseed
oil as needed.
Quick Guide
1
Plug in the power cord.
2
Position container or bowl beneath the outlet
spout.
3
Switch on the mill.
4
Adjust the grind setting.
5
Pour grain into the hopper to begin milling.
Readjust the grind setting as required to produce
flour at the desired texture.
6
When finished milling, switch off the mill and un-
plug the power cord.
Adjusting the fineness of the milled
product
To adjust the grind setting, simply rotate the
hopper! You can continually adjust the grind
setting between coarse and fine, even during
the grinding process. To locate the finest setting,
turn on the mill with the grain hopper empty, and
rotate the hopper clockwise in the 'fine' direction
until you hear the mill stones grinding against
one another. Then slightly rotate the hopper
counterclockwise until the grinding sound stops.
This setting offers the least space between the
millstones and is therefore the finest. (For spelt
and rye, use about a finger's width towards the
direction of 'coarse'. For oats, use even a little
more). The scale below the hopper can help you
remember your preferred settings, although the
point on the scale for a given texture may vary
slightly with the changing temperature and hu-
midity in your kitchen.
If the mill is switched off and the hopper still
contains grain, do not adjust the setting towards
'fine'. This could jam the remaining flour and
grain between the millstones, causing the motor
to bind. Adjust to a coarse setting, switch on the
mill, and then readjust the setting as desired.
Cleaning the mill
Your mill's grinding stones and the mill chamber
are cleaned automatically whenever you grind at
the coarse setting. It is a good idea however, to
remove flour residue from the millstones from
time to time. This is particularly recommended
when the mill has been out of use for a longer
period of time, for example during an extended
holiday. Cleaning can be easily accomplished
with the help of a vacuum cleaner. Set the mill
on 'coarse', fill the hopper with two or three
tablespoons of barley or spelt, switch the mill
on, and while it is running, briefly hold the vac-
uum cleaner nozzle first to the hopper, and then
Operating the Mill

1110
Hopper
Wooden Cover
Flaker Mechanism
Screw Plug
Operating Elements of the Grain rollers
Hopper
Power Switch
Wooden Cover
Outlet Spout
FlocMan
Duett
Operating the Flaker
A
B
C
D
A
B
C
D
A
D
B
A
B
C

1312
Cleaning the flaker
You can easily clean the flaker. It is best to do
this once a week and immediately after crushing
oilbearing seeds.
Caution: Pull the plug before cleaning!
To clean the flaker, remove the wooden cover by
lifting it up and sliding it forward. To do so, it
is best to grip the cover from the front and to
hold the thumbs on top of the flaker's wooden
body. The cover can then be pushed up using the
fingers. Once the wooden cover is taken off, the
funnel can be removed together with the metal
plate by pulling these forward. Afterwards, the
flaker mechanism can be removed and cleaned.
Simply brush off both rollers, or rinse them under
running water.
With the Flaker 'Duett', the lock screw must be
removed first, before the wood cover, the hopper
and the flaker can be taken out. The required hex
key is provided.
Reassembly of the Flaker
Begin by re-installing the flaker mechanism. Push
the upper plate of the flaker into the lower slots
of the wooden body. Please make sure that the
drive shaft (metal bolt) latches into the notch in-
side the flaker's body. Now slide the mechanism
into the hopper together with the metal plate,
which is aligned with the upper slots of the
wooden body. Then put the wooden cover back
on: insert the brackets (screw heads) for the
wooden cover into the holes and gently push
down on the cover. The correct position of
the panel can be easily checked by gently pull-
ing on it.
During the assembly of the 'Duett'-flaker, two
things need to be observed: First, the hopper
must be positioned correctly after the flaker
mechanism has been reinstalled. Set the hopper
so that its aperture is closer to the front (the
lock screw) and the lower slanted edge is further
to the back (no longer visible after assembly).
Secondly, the wooden cover has sharp edges to
the left and right. Caution! Risk of injury! Position
the panel and hold from below while fastening
the lock screw. The panel is installed correctly
when it is held by the lock screw.
Care
The housings of the KoMo-flakers are made of
beech plywood or solid beech wood which is
treated with organic vegetable oils. The housing
requires no special care, but can be treated with
linseed oil as needed.
Quick Guide
1
Plug in the power cord.
2
Place a bowl underneath the funnel outlet.
3
Pour oats or other grain into the hopper.
4
Switch on the unit to initiate the flaking process.
5
Once the process is finished, switch off the flaker
and unplug the power cord.
Seeds
• Use only thoroughly cleaned grain, free of
stones and other foreign objects.
• Note that only oats and oilseeds (such as flax
seed) can be processed immediately without
special preparation. Other cereals such as wheat,
rye, barley, millet, etc. should be prepared for
the rolling process (read 'Preparing the grain for
flaking').
• Fresh oats should be consumed within 1 - 2
hours following flaking. The flaking process ini-
tiates an oxidation process which reduces their
quality (the flakes become bitter). We recommend
huskless, or 'naked' oats for the best flavor. The
seed of other oats can be damaged during the
peeling process, reducing its quality and eventu-
ally giving the oats a bitter taste.
Preparing the grain for flaking
To prevent the steel rolls of the flaker from shat-
tering dry, brittle grains into small pieces, you
can soften the grains with water before flaking.
By soaking up water, the grain becomes more
elastic, making for better flaking. At the same
time, the moisture enables an enzymatic pro-
cess* that makes the minerals and nutrients in
the grain more readily available for metabolism
in the human body.
*Enzymatic process: the process during which special pro-
teins (enzymes) contribute to conversion processes (i.e. bio-
chemical reactions).
Moistening the grains: In a strainer, hold the
seeds briefly under running water. Then spread
the grains on a cloth or towel to let them dry
overnight or for at least 3 - 4 hours. This time will
vary depending on the grain used, but a little
experimentation will help optimize the process.
The softened grain should flatten nicely into
flakes, similar to commercially available rolled
oats.
Operating the Flaker

1514 FidiFloc: Removing the flaker
How to remove the hand flaker of your FidiFloc: Short instructions
A
Rotate the grinder’s hopper toward “coarse” until
it can be taken off easily.
B
Remove the flaker’s rectangular funnel lid
(picture A).
C
Shift the housing cover of the flaker towards the
crank and take off (picture B).
D
Remove the thin metal cover of the flaker. Insert
a knife blade into the lower opening of the hous-
ing and hold its back edge between the rollers
to prevent them from rotating, while turning the
crank handle counter-clockwise to remove it from
flaker as in picture C. (The corner of a kitchen
towel can substitute for the knife blade.)
E
Slightly loosen the white screw indicated in
picture C.
F
Remove the flaker from the housing in upward
direction (picture E).
To reassemble, reverse this procedure except that
when reassembling, the rollers do not have to be
kept from turning. Simply insert the crank and
turn in a clockwise direction.For more detailed information about the use
of the integrated hand flaker, please consult the
attached FlicFloc User’s Manual.
white
screw
A
B
C
D

1716 Use of the interchangeable milling system
The little brush
should be in this
position!
Change the milling system within only 60 seconds!
A
Unplug power plug. Unscrew the funnel counter-clock-
wise and lift out the upper stone. Holding the lower
stone with one hand, unscrew the screw in the middle
of the stone counter-clockwise using the provided 4 mm
Allen key
B
Turn the lower stone to align the small brush beneath it
with the flour spout tube (see inset-photo in picture A).
Then, gripping the milling chamber insert on both left
and right sides as shown in picture B, lift it upward, with
the stone, from the housing.
C
Clean the flour spout with the provided brush to remove
any flour dust which may have entered the flour spout
and which also may enter the green milling chamber
insert (see next step) when introducing it.
D
When inserting the green milling chamber insert make
sure to push the flour spout into the housing as far as
possible. Then press down the milling chamber insert,
working from front to back until its upper lip rests fully
on the rim of the lower chamber. Align the holes in the
insert’s left and right sides with the corresponding holes
in the lower milling chamber.
E
Put the new lower stone onto the motor shaft, aligning
the slot in its center ring with the pin on the motor shaft,
as in picture E. Hold the stone and tighten the screw
and the small metal block clockwise using the Allen key.
F
Insert the new upper stone and reattach the hopper,
setting the hopper to a proper setting to begin grinding.
Your mill is now ready for use again.
After a couple of tries, this exchange is accomplished
quickly and easily.
Interchangeable milling system
For the first time, it is possible to process coffee,
spices, gluten-free or gluten-containing cereals in
only one mill – the KoMo interchangeable mill-
ing system makes it happen. The milling system
is composed of an interchangeable milling cham-
ber insert made of silicone and is delivered with
an additional pair of milling stones. Within a few
steps it can be inserted into the mill and it is
absolutely easy to clean after use.
Included items 1 milling chamber
insert, 11 pair of mil-
ling stones, 1 brush,
1 4 mm Allen key
Material milling chamber
insert
Silicone, dishwasher
safe
Weight 750 - 820 g Material milling stones Corundum/ceramic
Warranty 2 years
Technical specifications Interchangeable milling system
Interchangeable milling
system 250
For the 250 watt mills Fidibus 21, Fidibus Magic, FidiFloc 21;
milling stone diameter: 2.95”
Interchangeable milling
system 360
For the 360 watt mills Fidibus Medium, Fidibus Classic, PK1, FidiFloc Medium,
Duett 100; milling stone diameter: 3.35”
Interchangeable milling
system 600
For the 600 watt mills Fidibus XL, Duett 200;
milling stone diameter 3.35”
For every KoMo mill an appropriate interchangeable milling system is available:
CEREALS GLUTEN-FREE
CEREALS
SPICES COFFEE
A B C
D E F

1918 Troubleshooting
Problem
The motor hums, but the grain is not taken up.
The motor binds during operation.
The normal grinding noise becomes weaker – the
millstones are smeared.
Action
Simply turn the hopper towards 'coarse' until the
grinding process begins. Then readjust to the de-
sired texture.
Binding of the motor is generally caused by over-
heating due to improper use. A built-in thermal
cut-off switch stops the motor to prevent serious
damage. Unplug the power cord and allow the
mill to cool down for a few minutes. Thereafter,
you should be able to resume milling. If the
problem reoccurs, look for the cause: Is the grain
too moist? Are the millstones or the mill chamber
clogged? Is there a foreign object caught between
the millstones? Did you turn on the mill with the
hopper full and the millstones at the finest grind
setting?
If the grain is too moist then the millstones could
be smeared and clogged. In this case, the normal
grinding noise becomes more and more quiet,
and very little flour exits the flour spout. Simply
adjust the hopper to a coarser setting and resume
milling with an appropriate grain. The millstones
will clean themselves.
If all this does not help, please contact us!
For your Notes

2120
Technical data* Fidibus 21 Fidibus Classic Fidibus Medium Fidibus XL Magic PK1 FlocMan Duett 100 Duett 200
Milling rate for finely ground wheat
Flaking rate for finely wheat @ 55 – 65 rpm
3.5 oz/min 3.5 oz/min 3.5 oz/min 7 oz/min 3.5 oz/min 3.5 oz/min 2.8 – 3.5 oz/min 3.5 oz/min 7 oz/min
Capacity of hopper with wheat 1 lb, 14 oz 2 lb, 3 oz 1 lb, 14 oz 2 lb, 10 oz 1 lb, 14 oz 2 lb, 3 oz 1 lb, 5 oz – –
Millstone diameter (inch) 2.95 3.35 3.35 3.35 2.95 3.35 – 3.35 3.35
Flaking mechanism ––––––Stainless steel ta-
pered rollers & axles
Stainless steel ta-
pered rollers & axles
Stainless steel ta-
pered rollers & axles
Electric motor size 250 360 360 600 250 360 140 360 600
Noise level with spelt, finely ground 70 dB 70 dB 70 dB 72 dB 70 dB 70 dB 40 dB 70 dB 72 dB
Weight 13 lb, 11 oz 17 lb, 10 oz 13 lb, 11 oz 19 lb, 13.5 oz 14 lb, 9 oz 17 lb, 10 oz 13 lb, 11 oz 34 lb, 3 oz 38 lb, 9 oz
Max. height of bowl at spout (inch) 4.7 5.1 4.7 6.3 5.7 5.1 4.7 in 7.1 7.1
Dimensions: H x D x W (inch) 12.6 x 6.3 x 6.1 13 x 6 x 6 13 x 6.3 x 6.1 14.4 x 6.5 x 6.5 13.6 x 6.7 x 6.5 15.7 x 8.3 x 9.4 12.6 x 11.4 x 5.9 15.9 x 8.7 x 13.1 15.9 x 8.7 x 13.1
Housing material
Wooden surfaces treated with organic vegetable oil
Hopper lids of solid beech
Beech plywood,
hopper solid
beech
Solid beech Beech plywood,
hopper solid
beech
Solid Beech Solid beech and
brushed stainless
steel, stainless
steel hopper
Solid beech Solid beech and
stainless steel,
hopper solid
beech
Beech plywood,
hopper solid
beech
Beech plywood,
hopper solid
beech
Certification
Delivery includes Mill and hopper
lid and inter-
changeable milling
chamber
Mill and hopper
lid and inter-
changeable milling
chamber
Mill and hopper
lid and inter-
changeable milling
chamber
Mill and hopper
lid and inter-
changeable milling
chamber
Mill and hopper
lid and inter-
changeable milling
chamber
Mill and hopper
lid and inter-
changeable milling
chamber
Flaker, hopper lid,
ceramic bowl
Combi mill/flaker,
mill and hopper
lid and inter-
changeable milling
chamber, ceramic
bowl
Combi mill/flaker,
mill and hopper
lid and inter-
changeable milling
chamber, ceramic
bowl
Limited warranty 12 years 12 years 12 years 12 years 12 years 12 years 12 years 12 years 12 years
Technical Specifications
All our grain mills are tested with grain before being delivered.
* Technical modifications reserved

2322 Good Grain
part of this removal process, the outer layers of
the kernals, which contain most of the grain's
valuable fiber, are also extracted. This is how
commercial flour is made.
To obtain all of the ingredients that are important
to the human body, flour must be freshly milled
and consumed shortly thereafter. Mills that use
grinding stones transform the whole grain into
fine, loose, full-value flour. This is of great im-
portance for the quality of baked goods and
cereal dishes. While natural homogeneous stone
and steel mills gradually become blunt, reducing
their efficacy and thus the quality of the flour they
produce, ceramically bonded corundum stones
constantly sharpen themselves producing high
quality flour.
Cereal flakes can be freshly flattened with a hand-
operated or electrical flaker. In contrast to freshly
flattened flakes, industrially manufactured flakes
treated with steam and flattened under heat, do
not count as 'fresh food'. Self-made flakes on the
other hand, like freshly ground flour, contain the
entire complement of nutrients, vitamins and min-
erals contained in whole grains.
Schematic depiction
of a cereal grain
Pure life energy
Because of its nutrients and active ingredients,
cereal is one of the most valuable foods available
to humans. The cereal grain is made up of a seed
enveloped in a husk. It is important for the health
and vitality of the human body that we consume
the entire grain. The husk – the outer part of the
grain – is rich in fiber and minerals. The seed-
ling (wheat germ) contains vegetable fat of high
quality, polyunsaturated fatty acids and lipo-
soluble vitamins. Finally, the endosperm provides
starch, which the body requires as a source of
energy. Only when all of the components of the
grain are consumed, can the body properly utilize
the energy packed in the grain.
Freshly ground flour decays fairly quickly. In order
to give flour a longer shelf life, the wheat germ is
filtered out of super fine flour after grinding. As
One of the basic foods
For centuries, grain has been a basic element of
nutrition for mankind around the globe. Not too
long ago, he who was wealthy, owned much land
to grow grain and knew how to profitably culti-
vate it and store it without spoilage. Back then,
grain rich in nutrients represented security and life
itself. He who had several sacks of grain in his
pantry did not have to fear the winter. The funda-
mental nature of our relationship with grain can
be seen in the vast variety of pastries and types of
bread that have evolved differently in every coun-
try over the years. Quite often, they are typical of
a certain region.
With the arrival of modern times, our immediate
and vital relationship with grain has changed. In
our kitchen cabinets, there is usually only a bag
of super fine flour which we have bought already
ground. We hardly know how to tell the different
types of grain from one another.
Today, grain is plentifully used in industrially manu-
factured products. However, it is heavily processed
so that only a few of the grain's fine qualities
remain. In these convenience products, many of
the nutrients and vitamins, and much of the fiber
contained in fresh grain are lost. Freshly milled,
whole grain is different. It has a very special flavor
and should not be missing in a gourmet kitchen.
Furthermore, freshly processed grain satisfies our
hunger in a natural way, letting our body know
when it is sufficiently supplied with energy.
Wheat
Rye
Barley
Oat
Seedling
Endosperm
Fruit Husk
and Seed Coat

2524
3
Vital nutrients such as B vitamins, iron, mag-
nesium, and precious proteins are abundant in
fresh grain.
4
Finally, fresh grain is easy on the budget. It's also
easy to transport and store.
Good Grain
Why own a grain mill?
• Because commercial flour contains neither the
healthy fiber of freshly milled grain, nor the germ
of the whole grain which is rich in vitamins.
• Because the essential nutrients of whole-wheat
flour begin to decay immediately after milling,
and any delay from mill to oven represents a loss
in food value.
• Because whole grain has a virtually unlimited
shelf life and supplies are easily managed. With
your own flour mill you can produce the quantity
needed at the grind setting required.
• Because freshly ground flour tastes better due
its aromatic components. These aromatic com-
ponents are lost over time (as is seen in coffee)
with commercial flours.
Whole grain for good reasons
1
Fresh cereal is rich in fiber and thus promotes
healthy bowel function.
2
Grain is a major source of healthy carbohydrates.
Whole Grain Flour White Flour
Mineral and Vitamin Content
in mg per 3,5 oz. flour
• Because your own flour mill makes you inde-
pendent from the market pressures that dictate
commercial millers’ pricing and availability.
• Because grinding your own flour is cheaper in
the long run: Even if you only bake your own
bread once a week, a grain mill can typically pay
for itself in just one year.
• Because grinding your own flour is fun!
• Because your own flour mill is the foundation
for a more food-conscious and healthier way of
life.
KoMo cereal cylinders are excellent protection for
grain kept in your kitchen.
Maximum storage temperature: 72° F
Freshly ground grain should be processed or
eaten quickly, for only freshly ground flour pro-
vides the full flavor and vital nutrients nature
intended. If you must store flour, refrigeration is
recommended, though oxygen will still degrade
nutrients over time.
Tips for proper home grain storage
Store grain in dry places
Moisture creates a favorable environment for
mold and for insects. Also, it is important that
grain must be dry at milling time so as not to
clog the millstones.
Store grain in a well aerated place
Store grain where the air is dry and cool. Avoid
conditions that could cause moisture condensa-
tion, and protect from insect or rodent contact.
Wheat
Iron:
3.4
Iron: 1.1
B2:
0.16
B1:
0.32
B1: 0.06
B2: 0.03

2726 Recipes and Tips
Wolfgang Mock's breakfast cereal
Serving for one person:
1 ripe banana
3⁄4 cup very coarsely ground husked oats
milk
1 tbsp sesame seeds (unhulled)
1 small apple
3 – 4 walnuts
Using a fork, mash the ripe banana in a soup
bowl. Set the bowl beneath the mill and grind
in the oats. Sprinkle the sesame seeds on top,
add milk and stir. Dice the apple and add to the
mixture along with coarsely chopped walnuts.
Depending on the season, different fruits can be
used. Pears are especially delicious, but only if
they are truly ripe.
Professional cooking advice
Should spices be ground for baking bread?
For spicy bread, whole spices such as cumin can
be directly milled with the grain. Thus, the spice
develops the best taste and its full aroma.
Storing spices whole has two main advantages:
They can be stored longer and they do not lose
their aroma.
Should pancake batter with whole grain flour al-
ways be allowed to sit?
Yes, because in doing so its consistency becomes
smoother and fewer eggs are needed. It is impor-
tant, however, to add the eggs after the batter has
been allowed to sit. If they are stirred in before,
the fat contained in the eggs surrounds the flour's
starch like an impermeable coat and inhibits the
homogenization process. The batter's consistency
becomes perfect when the flour is stirred into the
liquid, and eggs are added after 10 to 15 minutes
of sitting. The dough can then be poured onto the
skillet.
Thickening sauces and soups with rice meal:
Sauces and soups can be thickened, without
clumping, using finely ground brown rice. Impor-
tantly, rice will not add its own taste to your soup
or sauce.
Tips by Bernd Trum, whole foods cook and head of the cooking
school and cooking consultancy 'Küchenmanagement Trum'
Tip: Because the dough does not need to sit, the
actual preparation time is very short. Therefore,
this is a recipe suitable for children or grown-
ups who have little time to spare. The result is a
fragrant whole grain bread which tastes fantastic
spread with butter.
Taken from: Bio-Backen mit Kindern, Gudrun Ambros,
bio-verlag Schaafheim
ISBN 3-934412-10-6
Professional kitchen tip:
How do buckwheat, quinoa and amaranth remain
grainy?
The pseudo-cereals buckwheat, quinoa and ama-
ranth belong to a group of grain that need little
cooking time and are done after 5 to 15 minutes.
Their disadvantage: The grains quickly become
mushy and fall apart. This is why the grains
should be briefly dry heated in a pan without fat
before cooking. Boil 2 – 2 1⁄2 parts salt water or
vegetable broth (salt inhibits the absorbtion of
water). Stir in 1 part dry heated grain. Cover with
a lid, turn the stove off and do not stir again.
Whole wheat bread 'easy as pie'!
Preparation for one loaf of bread:
0.25 oz dry yeast
1⁄2 teaspoon honey
500 ml lukewarm water
12.4 oz spelt
5.3 oz rye
2 teaspoons sea salt
2 tablespoons apple cider vinegar
2.6 oz of mixed seeds (sunflower seeds,
sesame seeds, flax seeds, poppy seeds,
pumpkin seeds)
1⁄4 tsp each ground coriander, cumin and fennel
Dissolve dry yeast and honey in half of the luke
warm water and let soak for 10 minutes. Finely
grind spelt and rye in your mill, and mix with salt,
vinegar, seeds and spices in a bowl. Add yeast-
mixture as well as the remaining water and stir to
a pasty dough. The dough should not be allowed
to sit. Fill it immediately into a greased cake tin
lined with sesame seeds. Place the bread into a
cold oven and bake at 395 °F (355 °F convection)
for about 75 minutes. Remove the loaf from the
tin using a knife and let it cool on a wire rack.
Preparation time: About 20 minutes plus 75 min-
utes baking time.

2928 Innovative Mill Technology
The millstones
Good millstones existed long before our time.
Some are still around today, such as the co-
rundummagnesite millstone developed around
1870. These are effective, but very susceptible
to damage from unwanted stones often found
in grain. And they require too much mainte-
nance for our type of application. We needed a
mill-stone that our household customers could
really count on, one much more durable and
practically maintenance free.
Enter Wolfgang Mock. Twenty five years ago,
he first experimented with corundum and ce-
ramic combinations to create a very robust
millstone, ideal for near-zero maintenance ap-
plications. His corundum/ceramic millstones
have an extremely rough surface, which hardly
wears down at all after years of use. They
grind coarse grain quickly into fine flour, and
are practically indestructible. Simply put: the
corundum/ceramic stones are beyond rock
hard and – for the time being anyway – state
of the art.
Environmentally friendly motors
Compact and powerful, the industrial-strength
electrical motors in KoMo mills provide many
years of reliable service. And they perform very
quietly. They run and run and run for decades.
The mill works
The milling mechanism is more than just mill-
stones and motor. Milling only functions opti-
mally when all the various components work
together. One such component in this balanced
interplay is another KoMo innovation: the spring
action between the millstones. This prevents the
loud grinding noise of the stones when the mill-
ing is completed, and the grind setting is 'fine'
– conserving both the stones and your nerves.
Users who have tested other mills in the mar-
ketplace have really come to appreciate this fea-
ture, for which KoMo received a patent in 1998.
Solid housing
Hard shell, hard core. For us, the external ap-
pearance of KoMo mills is extremely important.
We want each mill housing to reflect faithfully
the solidity, durability, and integrity of the mill's
internal workings. We invest heavily in both en-
gineering and aesthetics for each mill design,
working from the assumption that our mills
will reside on kitchen countertops for decades;
therefore, they must look great.
We use premium quality, native hardwood for
our housings because, quite simply, there is no
better material for the application. Wood worked
with a craftsman's skill stands up to everything
and looks good at the same time. We pretreat
the wood with organic vegetable oils, and rec-
ommend this treatment be carried out at regular
intervals throughout the mill's lifetime.
Effortless operation
We design each KoMo mill to do its job effi-
ciently and completely, without the aid of add-
ons and accessories. It needs to be able to grind
both very coarsely and very finely – transitioning
between the two settings in an obvious and
simple manner. If the user hears an odd sound
from the inside, she should be able to access the
inside easily to have a look. We have invested
countless hours developing solutions to these
design and engineering issues.

3130 Innovative Mill Technology
With a KoMo mill, the user simply rotates the
grain hopper along a scale to the desired degree
of fineness, continually adjustable from very
coarse to very fine. Should the millstones wear
down slightly after a decade or so, simply rotate
the hopper just a little more in the 'fine' direc-
tion. No need for troublesome re-adjustments.
You can also access the milling chamber in a
flash without a tool. Just rotate the hopper about
two full turns in the 'coarse' direction, and the
hopper comes off, giving you access to the mill-
ing chamber.
Social responsibility
We have worked hand-in-hand for many years
with the sheltered workshop program located in
the heart of the Austrian Tyrol, providing employ-
ment and financial independence to individuals
with and without disabilities. This non-profit
organization employs modern management
techniques and the latest precision machinery
to manufacture our wooden housings. The pro-
gram, designed and overseen by Peter Koidl, has
recently expanded to include the assembly of
the bulk of our mills. This allows us to concen-
trate more on the design, engineering and sales
re-quirements of our business.
The folks who assemble our housings and mills
take enormous pride in their work. We are proud
to offer our support and energy, and to lend our
name, to such a worthwhile and successful so-
cial project.
Quality control
We work with people we trust, so that our mills
run as they should.
Peter Koidl has been closely associated with the
sheltered workshop program in Austria for many
years. He advised them in the initial layout and
equipping of their production and assembly
facilities. He also utilized this company to as-
semble his earlier line of Penningberger grain
mills. He developed highly detailed production
sequences for every aspect of the assembly
work. This close relationship has continued and
expanded on behalf of KoMo. Peter visits the
workshop weekly to oversee the quality control
and testing procedures.
Good design and engineering alone do not en-
sure a high-value, quality product. Our grain
mill pioneer, Peter, knows this from long years
of practical experience. Also imperative are a
sound, carefully conceived assembly program
and well-managed production facilities to make
a product that will provide consumer utility and
joy over many years. Workshop employees have
come to trust and rely on Peter's advice and
involvement in their daily operations.
KoMo advantages at a glance
To highlight and summarize the advantages we
have described about KoMo products, we have
compiled the following list:
• Simple to use, with a continually adjustable
fineness setting
• Easy to clean; mill chamber accessible in a flash
• Compact size fits into every kitchen
• Surprisingly quiet
• Grinds flour as finely as even larger mills
• Patented suspension to protect the millstones
and motor
• Sustainable resource utilization
• Socially responsible manufacturing
• 12 years limited warranty on every model

3332 Accessories and Extras
Ceramic bowl
A beautiful, simple bowl from the Hemberger
ceramic workshop in Michelstadt, near KoMo's
headquarters in Germany. The bowls are created
by hand in the small workshop. No one is exactly
the same as the next, and each has its own spe-
cial character. Yet all collect the freshly ground
flour or flakes in a stylish manner. An ideal com-
plement to our grain mills and flakers.
Flour sieves
Well sifted flour keeps better. Wholegrain flour
without the bran holds together better, an im-
portant property in the preparation of fine pastry.
Simply sift the bran out of the flour and use it as
a healthy additive in breakfast cereals. Our sieves
are available in two sizes: 7 in (18 cm) and 8 in
(20 cm) diameter.
Swiss stone pine bowls
Characteristic of these wooden bowls is the natu-
ral fragrance of the stone pine, a wood known for
its naturally high oil content. Perfectly designed
and highly versatile. Turned in a small craftsman's
workshop in the Tyrol, with a silky-smooth surface,
and available in four sizes:
ø 6.3 in, 7.9 in, 9.8 in, 11.8 in.
Rattan rising baskets
Well formed, shapely, and attractively marked with
light grooves in the surface – this is how German
bakers loaves look – homemade ones too. To ob-
tain this look, flour the basket, put in the dough,
cover with a clean cloth, and let the dough rise.
Our baskets are of untreated rattan. Available in
either round or long shapes, but each is large
enough for over 2 pounds (1 kg) of bread dough.
Granaries
The ideal household grain storage solution for
every natural foods kitchen. User-friendly KoMo
granaries are extremely convenient, easy to main-
tain, and very attractive. They keep your grain
properly aerated, and allow you to remove just
the amount of grain you need via the stainless
steel slide. The convex viewing panes enable you
to see how much grain you have at any time.
For its granaries, KoMo uses furniture grade,
beech veneer plywood, which is both sustainably
harvested and formaldehyde-free. Mounting
brackets are provided.
Technical data Granary Two-chamber granary Three-chamber granary
Capacity in lbs. approx. 20 approx. 30
Dimensions: height x depth x width in inch 19.9 x 5.6 x 10.8 19.9 x 5.6 x 16
Housing of beechwood multiplex / Plexiglas insert /
stainless steel slider 18/10

3534
KoMo electric grain mills
are warranted by the manufacturer (KoMo GmbH)
against material and manufacturing defects for a
period of 12 years from the date of purchase, for
non-commercial use. The warranty excludes fine
cracks in the wood cabinet such as may occur
with any genuine wood product, and which do
not influence function.
This warranty is rendered null and void by abu-
sive or improper treatment of the equipment by
Dear customer,
If you experience trouble using your mill,
please first contact your retailer, or the autho-
rized service center (see contact information
below.) Many issues can be resolved by e-mail
or phone.
To enter a claim for repairs under the warranty
and during the warranty period, please first
contact the authorized service center, then
ship the defective unit, proof of purchase and
a detailed description of the problem to the
service center. We will repair the defective unit
(or, at the sole discretion of KoMo GmBH, re-
place it.) Shipping of the unit to the service
center must be prepaid by the mill owner.
KoMo will pay to return the mill to 48-state
locations, except shipping to Alaska or Hawaii
is at owner’s expense. Be sure to package with
abundant cushioning on all sides and pur-
chase insurance covering replacement value
of your mill, because loss or damage during
transit to the service center is at owner’s risk.
After the warranty period has expired, repair
service is available from the authorized service
center for a fee.
Warranty and Contact
KoMo Germany
KoMo GmbH
Habitzheimer Straße 14
D-64853 Otzberg-Lengfeld
Fon: [phone]
Fax: [phone]
[email protected]
KoMo Austria
KoMo Koidl KG
Penningdörfl 6
A-6361 Hopfgarten
Fon: [phone]
Fax: [phone]
[email protected]
Authorized U.S. Service
Center for KoMo Mills
Pleasant Hill Grain
210 South 1st Street
P.O. Box 7
Hampton, NE 68843-0007
Phone: [phone]
Fax: [phone]
[e-mail]
Our service addresses and phone numbers:
the user (including use of undue force), or open-
ing of the unit’s cabinet by the user. The 12 year
warranty is neither extended nor renewed when
repairs covered by it are performed. Any parts
replaced under warranty are themselves warrant-
ed only for the duration, and to the extent, of
the mill’s original warranty. The warranty can be
claimed only on presentation of the original cash
receipt or invoice (proof of purchase).
Millable Substances
KoMo stone burr grain mills are designed for use
with, and may be used to grind, only the fol-
lowing substances, which must be under 15%
(by weight) water content: Common dry grains
including wheat (either hard or soft types), oat
groats (dehulled oats), non-oily rice, triticale,
kamut, spelt, buckwheat, barley, rye, millet, teff,
quinoa, amaranth, sorghum, field corn (not pop-
corn or sweet corn), dry lentils, dry beans (such
as pinto, red, navy and kidney) and dry spices.
Milling of any substance not listed in the para-
graph immediately preceding, voids the warranty.
The following is a (partial-only) listing of some
known non-millable substances, provided for
your convenience. Some non-millable substances
include: Herbs, oilseeds such as flax or sesame,
soybeans, popcorn, tree nuts, peanuts, saw
palmetto berries, tapioca pearls, sugar, coarse
fibrous materials, any oily substance, or any sub-
stance over 15% water content.

© KoMo GmbH, Otzberg-Lengfeld, Oktober 2011
Concept and design: www.informationdesign.de
Text: Anne Vonderstein (www.textetage.com)
and www.informationdesign.de
Photography: Andreas Goinar
Production: Lokaydruck
Visit our website for further information, sources
of supply, and recipes at www.frischmahlen.com
dealer's stamp
www.frischmahlen.com