KoMo Flocino Oat/Grain Flaker

KoMo Flocino Oat/Grain Flaker

Whether baked, cooked or raw, food tastes sooo much better when it's fresh—and oats are no exception. Our customers use their grain flakers more to make fresh oatmeal from oat groats than for any other use, and love the delicious difference they get with just-rolled. 

Oats are a naturally soft grain and more of our customers roll oats than any other grain in their Flocino flaker—but many other grains including wheat, rye, barley and millet can be flaked too, with a little preparation. These grains are hard and brittle, and would normally shatter rather than crush. To soften them, hold them under running water briefly in a strainer. Then spread the grains on a cloth or towel to let them dry over night or for 3-4 hours. This time will vary depending on the grain used, but a little experimentation will help optimize the process. The softened grain will crush and flatten, rather than shattering. At the same time this contact with water starts an enzymatic process which makes it easier for you to assimilate the minerals in the grain.

The KoMo Flocino flaker uses finely serrated stainless steel rollers with an adjustable roller gap, and has very low turning effort. The base and hopper lid are made of beechwood, and a pair of included clamps hold the flaker solidly to your table or counter (up to 2-9/16" thick edge).

The quality, high strength components of all KoMo products assure long service life. The Flocino's hopper capacity is 9.4 oz, and it stands 9.25" tall..

KoMo also makes the FlicFloc hand-crank oat flaker, the FlocMan electric grain flaker, and the combo grain mill-flaker Duett 200.

Pleasant Hill Grain carries a wide range of  whole grain products, including oat groats.

For more details please see the specs tab, above.

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We stock this product in our Nebraska warehouse. Most of our shipments are by UPS Ground or Home Delivery and you should receive your order in five business days or less from ship-out. Click here for more information about shipping.