According to Komo and every other video I've seen, the mill is meant to be run and the fineness setting adjusted before you put in the grains. The millstones sharpen each other and there is no damage that comes from putting the grains in after adjustment. In fact, with the smaller models (Fidibus Classic) putting the grains in before turning the mill on, can jam the mill due to the strain put on the smaller motor.
I thought so! Thank you for this comment. My previous mill worked in that way (turning the machine on first before putting the grains in), so I thought this Komo mill worked differently as she did put the grains in first). Thanks for the clarification!
One of the most informative videos I've seen on milling. Although techniques may differ depending on the make and style of the mill, the idea of double milling to keep the temperature down instead of doing it all in one pass makes sense. Thank you so much for taking the time to make this.
Great video. I've been home milling for twenty years. It's been a long slow learning process! I am going to try your very course then fine double milling. Yes, oxidation is temperature correlated in milling. Also above 48C the germ is oxidised, but I expect you know that. 35C is the highest recommended temp. I got that figure from an Austrian small mill manufacturer. So your tests and 30C is pretty spot on, by the book. Great video - the best I have seen on the subject. Thanks.
Hello Even though my English is not the best, I understood your words about the picture very well. Thank you for sharing your experience. I have to get to know my Komo first. I've only had them for a short time and don't get my flour really fine yet! Greetings from the Black Forest
Very nice video I going to buy the same model I have question what you using for sifter the flour, I see in the Komo page selling sifter for put in top the komo mill greeting from New Jersey USA
Hi, I simply use a sieve. Just the sort that you can buy in any large store or cooking shop. I use one with slightly larger holes then if I want to sift again I use a finer one. I didn’t go to the expense of buying a sifter. I hope this helps your decision.
This mill is a Komo Fidibus XL. I am based in the UK and Amazon UK do not list these mills for sale right now. I hope that the full name of the model helps you to find it.
I had considered getting a Komo (pretty n versatile). I watched many videos for several grain Mills. Thank you for your demonstration and you also u give details that I haven’t heard anywhere else I was surprised to see that in the course option, the grain comes out with varied results. How is the maintenance on the machine? Have you had to replace parts? Have you ever had any problems with bugs because the floor that stays inside mechanisms?
The machine requires very little maintenance. I grind rice through it from time to time to use in bannetons which helps keep the stones clean. I also place a peppermint teabag in the spout to deter bugs which seems to work
I have no experience of the professional mockmill but if I was to buy now I would choose the mockmill as it can run continuously. I do have to let the komo cool if I am running a lot of grain through.
I own the Fidibus Classic and apart from the fact that Komo mills are made from sustainable wood and 100% in Austria, I have never had the problem that the mill or the flour (max. 27 degrees) became too warm. I even found an example here on the KoMo site. ruclips.net/video/Mr2ixgiLCQY/видео.html
Thanks for you video... I bought the same mill and after just 1 minute using it the flour reaches more than 50 degrees celsius... is it the same for you?
No, my flour stays quite cool. 30c is the hottest it gets. You may want to try milling the grain with the mill set for coarse flour first. Sift it then run through the coarse flour on a finer setting. I don’t know why your flour should heat up so much so quickly. It may be worth contacting Komo support .
It depends where you are based. They are becoming more readily available in the UK from places like Bakery Bits, Scotland The Bread and Hodmedods. In the USA try Azure or Bread Beckers.
@6:19 "You dont want the mill stones to grind against each other" If the machine is calibrated correctly they shouldn't do that, no matter what setting you put it in.
According to Komo and every other video I've seen, the mill is meant to be run and the fineness setting adjusted before you put in the grains. The millstones sharpen each other and there is no damage that comes from putting the grains in after adjustment. In fact, with the smaller models (Fidibus Classic) putting the grains in before turning the mill on, can jam the mill due to the strain put on the smaller motor.
I thought so! Thank you for this comment. My previous mill worked in that way (turning the machine on first before putting the grains in), so I thought this Komo mill worked differently as she did put the grains in first). Thanks for the clarification!
The videos I've watched said it can be adjusted during grinding on the fidibus xl because of its motor being stronger.
Also, on page# 13 (under instructions) of the manual, #6 will tell you, that you can adjust fineness whether empty or full
One of the most informative videos I've seen on milling. Although techniques may differ depending on the make and style of the mill, the idea of double milling to keep the temperature down instead of doing it all in one pass makes sense. Thank you so much for taking the time to make this.
Thanks Sam, glad to have helped.
Wow!!! You have such great information! I'm about to buy the mill, but I'm so glad I found your video! Thank you so much.
Thank you, enjoy your mill. They are a game changer for flavour.
That is a very useful video and well presented. Thanks.
Thanks Danny, really pleased that it has helped.
Very helpful! Thank you! I just got my Fidibus XL and will double mill as well!
Glad to help, enjoy your new mill and all of the goodies made with your fresh flour.
Great video.
I've been home milling for twenty years. It's been a long slow learning process!
I am going to try your very course then fine double milling.
Yes, oxidation is temperature correlated in milling.
Also above 48C the germ is oxidised, but I expect you know that.
35C is the highest recommended temp. I got that figure from an Austrian small mill manufacturer. So your tests and 30C is pretty spot on, by the book.
Great video - the best I have seen on the subject.
Thanks.
Thanks Kevin. I appreciate it. Thanks for the info on oxidation, that’s useful.
Thank you for this video I now get super fine ground flour. I was afraid to man handle the hopper. It's perfect!!
Very glad to help
Excellent educational video. 👍👍 from South London
Thank you. I am glad to help.
Hello
Even though my English is not the best, I understood your words about the picture very well. Thank you for sharing your experience. I have to get to know my Komo first. I've only had them for a short time and don't get my flour really fine yet!
Greetings from the Black Forest
Thank you, I am pleased to have helped. Enjoy your mill. Greetings from Shropshire
i got some important information.. thank you
I am new to milling, tried to fine grinding and my mill was getting stuck with fine flower flakes, I will try double milling. Thank you.
How do you align dots to the correct coarseness after cleaning stones. Thanks
👏♥️👏👏♥️👏👏♥️👏👏♥️👏
EXCELLENT ~ TUTORIAL VIDEO ✔️
🙏♥️🙏 THANK 😁 YOU 🙏♥️🙏
Thank you.
Very nice video I going to buy the same model I have question what you using for sifter the flour, I see in the Komo page selling sifter for put in top the komo mill greeting from New Jersey USA
Hi, I simply use a sieve. Just the sort that you can buy in any large store or cooking shop. I use one with slightly larger holes then if I want to sift again I use a finer one. I didn’t go to the expense of buying a sifter. I hope this helps your decision.
@@vegpatchkitchen thanks very much
I keep my grains in the freezer; thus the grain mills at a lower temperature.
Please put the Amazon link for this mill in the description box, thanks
This mill is a Komo Fidibus XL. I am based in the UK and Amazon UK do not list these mills for sale right now. I hope that the full name of the model helps you to find it.
I had considered getting a Komo (pretty n versatile). I watched many videos for several grain Mills. Thank you for your demonstration and you also u give details that I haven’t heard anywhere else I was surprised to see that in the course option, the grain comes out with varied results.
How is the maintenance on the machine? Have you had to replace parts? Have you ever had any problems with bugs because the floor that stays inside mechanisms?
The machine requires very little maintenance. I grind rice through it from time to time to use in bannetons which helps keep the stones clean. I also place a peppermint teabag in the spout to deter bugs which seems to work
@@vegpatchkitchenthank you sir much
@@vegpatchkitchen very interesting and useful !
Thank you
Is there a way to get an adapter to get the mill to run at a lower speed, or is that like so not gonna happen?
I don’t know of one.
Does not using the lid help in keeping it cool?
Not really as the heat is generated between the stones. The grain going in would prevent much heat escaping that way.
If you read the manual the motor should be on before adding any grain and you shouldn’t turn it off until it is finished.
Would you recommend this mill over the professional Mockmill mill? I'm trying to decide between the Komo and Mockmill.
I have no experience of the professional mockmill but if I was to buy now I would choose the mockmill as it can run continuously. I do have to let the komo cool if I am running a lot of grain through.
I own the Fidibus Classic and apart from the fact that Komo mills are made from sustainable wood and 100% in Austria, I have never had the problem that the mill or the flour (max. 27 degrees) became too warm. I even found an example here on the KoMo site. ruclips.net/video/Mr2ixgiLCQY/видео.html
Thanks for you video... I bought the same mill and after just 1 minute using it the flour reaches more than 50 degrees celsius... is it the same for you?
No, my flour stays quite cool. 30c is the hottest it gets. You may want to try milling the grain with the mill set for coarse flour first. Sift it then run through the coarse flour on a finer setting. I don’t know why your flour should heat up so much so quickly. It may be worth contacting Komo support .
@@vegpatchkitchen thanks...i already tried as you explained in the video but the temp is really high...i will contact the support...thanks!!
Is it difficult to buy grains for milling?
It depends where you are based. They are becoming more readily available in the UK from places like Bakery Bits, Scotland The Bread and Hodmedods. In the USA try Azure or Bread Beckers.
@@vegpatchkitchen thankyou, I'm in Sutton Coldfield (but born and BREAD Shropshire lass) I shall have a poke about on line 👍
Ah wonderful!
I thought you had to turn the mill on before you pour the grains in the hopper😧
@6:19 "You dont want the mill stones to grind against each other" If the machine is calibrated correctly they shouldn't do that, no matter what setting you put it in.
5:39 sooo... demons are inside?