Description
The KoMo Grain Mills are world class mill's designed by master craftsman, Wolfgang Mock. Imported from Austria,they are precision engineered,assuring the highest quality materials and craftsmanship.
The KoMo Classic is one of the best electric grain mills on the market today. The 360 Watt motor grinds wheat and other dry grains at every degree of fineness ranging from coarse cereals to the finest cake flour. The solid beechwood cabinetry gives the Classic an element of elegance that lets it fit in even high-end kitchens. The corundum/ceramic stones give you all the advantages of grinding with actual stone, without the need to worry about chipping or grit in your flour. The KoMo Classic is the perfect middle-of-the-road model for anyone who needs an electric grain mill: if you need more grinding power than the lesser mills but don't want the cost of the KoMo XL's massive 600 Watt motor, the Classic is for you.
A Centerpiece in Your Kitchen
Everybody has plenty of kitchen appliances like blenders and microwaves, but most of them are plastic and better suited to an out-of-the-way cabinet than to a prominent place in your kitchen. The KoMo Classic's fine beechwood cabinet guards the inner mechanism from harm while giving it a handsome, polished look. Other tools should be stored: the Classic is meant to be displayed.
Grains
This grain mill will grind wheat (both hard and soft), oat groats (dehulled oats), rice, maize, sorghum, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, and amaranth. It will also grind spices, lentils and dry beans, (pinto, red, garbanzo, kidney, etc.). It isn't suitable for herbs, or dry fibrous
The benefits of having a Flaker or Stone MIll:
The Grain
Grain seeds can be seen as a condensed and sleeping plant. It contains all the genes, nutrients/building blocks necessary to reproduce. Grains are an extremely nutrient dense food for its size. Whole grain is rich in vitamins, bio-available minerals, essential fatty acids, amino acids, enzymes, phytochemicals, antioxidants, carbohydrates and aromatic elements. It is preferable to store your whole grain, which stores well, and to mill or roll only your daily flour/grain requirements. This will ensure that the flour or rolled grain is completely fresh, optimally nutritious and deliciously palatable. As you can see nutrition lies in nothing but the whole grain!
The Flour
Any milling or rolling process kills the grain, and oxygen is introduced into the equation. After the processing of grains, spoiling, oxidation and decomposition is a natural and inevitable process, similar to that of a grated apple which oxidizes and turns brown. Freshly stone-milled flour is packed with nutrients, but has a limited shelf life of only a couple of days, as the essential fatty acids, amino acids and antioxidants in the germ start to oxidize and turn rancid once milled/rolled. In fact, the essential fatty acids turn into a toxic trans-fatty acid. You can store conventional white and brown flour for much longer, since the germ with its spoiling qualities are removed, but these flours are almost totally devoid of nutrition. In most conventionally milled flours, the germ which contains almost all of the essential nutrients, is discarded due to its spoiling qualities. Sadly even some commercial stone millers use the process of de-germing to separate and remove the germ from the flour in order to enhance shelf life. However, with a stone mill in your house, you can take full control by milling grain only on demand. Home stone milling ensure no oxidization or nutrient loss which in turn offers numerous health benefits. When previously wheat- or gluten-intolerant individuals start to enjoy freshly milled organic whole grain, it has been found that the intolerance disappears almost immediately and consumers gain the added benefits of losing
Related Products
