The Millstones.  An extremely hard, composite blend of ceramic and corundum. First developed by Wolfgang Mock, in 1985, and optimised by Peter Koidl. Because of its advantages it now sets the standard for grain mills. The materials are fused in a high temperature kiln, creating many air pockets. That is why the surface is always rough, thus doing away with the necessity of sharpening as was once the practise.
The Mill Chamber.The housing threads and milling chamber are made of food safe plastic.
The Wood. A gift of nature. Long lasting, beautiful, and smooth. Protected with organic vegetable oils. Already supplied partially from ecologically managed forests. Only the best from the beech forests.
The Scale.  The fineness of the milled grain is continually adjustable, from coarse meal to fine flour. Simply turn the integrated hopper to the desired setting, and go. The Motor.
 Even the smallest KoMo mills can produce 100g/3.5 ounces of fine whole grain flour every minute. Specially developed electrical motors provide reliable, extremely quiet power. Noise emissions are further reduced by the motor's suspension system and the use of the extremely hard ceramic/corundum millstones.
The Question of Space.
Thanks to their compact sizing and crisp, good-looking designs, every kitchen has a place for a KoMo mill. The design process makes every effort to minimize the counter space footprint by eliminating all unnecessary and redundant parts. Giving a good feeling and price.
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