The Fidifloc combines a motor powered grinding mill with a hand operated flaking mill.
The Fidifloc model is attractive, convenient and good value, combining the KoMo FlicFloc and KoMo Fidibus Medium.
The grinder side grind's 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 materials.
The flaker is perfect for rolling all softer grains like oat groats. The 143 mm flaker handle is removable from the cabinet. The flaker or Fidifloc unit and can also be removed from the cabinet for separate use, if you like.
For household use.
The Rationale of having a Stone mill....
Grain seeds can be seen as a condensed and sleeping plant. They contain all the genes (nutrients/building blocks) necessary to reproduce. Grains are an extremely nutrient dense food for their 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!
Any milling or rolling process affects the grain as 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 have been 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 fresh, healthy grain as you need it. 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 often disappears almost immediately and consumers gain the added benefits of losing weight while gaining vitality.
The Mill Meisters
KoMo’s stone mills bring the talents and resources of Wolfgang Mock and Peter Koidl, with their combined experience of nearly half a century of designing and manufacturing household stone mills, into your home environment. Their shared vision is a reliable mill in every kitchen, making healthy living available, affordable and practical for every household.
We are here to help! Friendly, efficient service is just a call or email away.
A choice forHEALTHYliving, the KoMo Fidifloc Medium, Stone Mill & Grain Roller is a must for every kitchen!