KoMo Mio
In Stock Usually ships in 1-3 business days.
Why Buy from PHG?
- Quality, curated product selection
- Prompt, personal customer service
- 100% satisfaction guarantee
Canadian orders by phone- Grinds super fine flour
- Quickly adjusts to coarse grinds too
- Beechwood & Arboblend housing
- Solid beechwood hopper
- Long life corundum-ceramic burrs
- Virtually no cleanup required
- Optional gluten-free grinding liner
- Long 12 year U.S. warranty
- Handmade in Germany
Description
KoMo Mio
Combine the freshest-ever look in grain mill design with outstanding grinding performance and what do you get? The iconic new KoMo Mio! Winner of an international design patent, the Mio has created noteworthy excitement in the grain mill world. One shopper’s immediate response was, "Are you kidding? Sign me up!”—enthusiasm that continues to be echoed by many. The striking beechwood veneer wood cabinet of the KoMo Mio features trim of Arboblend, a remarkable new injection-moldable bioplastic. Made of wood lignin and cellulose fiber and sometimes called liquid wood, Arboblend is attractive, lightweight and strong. Consisting of 100% renewable materials, it lets product designers use wood in ways that were previously impossible. The production flexibility of Arboblend has also allowed KoMo to make the Mio available at a price so low that, for a mill at this quality level, it's almost as amazing as the Mio's revolutionary construction.
Inside the Mio's sharp exterior is an exceptionally advanced, yet admirably simple, milling mechanism. Precisely fitted corundum-ceramic burrs grind to any texture you choose, from exceedingly fine flour to coarse meal or cracked grain. All by simply rotating the grain mill's hopper to align with your choice on the front texture setting scale. The Mio is as natural in its approach as the materials it's made of and the grains it turns into nutritious, delicious, fresh whole grain flour.
Power & capacity
Power & capacityAll KoMo electric grain mills are equipped with specially developed motors that provide reliable and efficient power. The Mio, with its strong 360 watt motor produces 8-9 ounces of flour per minute for bread flour texture. Its large solid beechwood hopper holds 2 lb., 11 oz. of grain.
All dry grains can be ground with the KoMo Mio mill, including soft or hard wheat, oat groats (dehulled oats), rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, soybeans and dent (field) corn. It will also grind lentils, dry beans (pinto, red, garbanzo/chickpeas, kidney & more), and dried, non-oily spices. It isn't suitable for herbs, oilseeds like flax or sesame, popcorn, or fibrous materials.
Dent (field) corn and soybeans can be ground to any texture from cracked to meal to very fine flour. For these very large-kerneled grains, grind first with the stones opened widely to produce cracked grain, then a second time if you want flour. The KoMo Mio will grind oats to a wonderfully soft, fine textured flour, but open the stones about five clicks (or so) wider than you would for a hard grain like wheat, otherwise the soft oat flour will fill the stones' furrows and in-feeding will stop. Opening the stones further will give you a cereal grind for porridge, or coarser yet for cracked oats, similar to steel-cut.
Easy to live with
As with all KoMo grinders, cleanup of the Mio is minimal and easy, and full access to the milling stones takes just seconds, without tools. A sealed lid keeps everything clean between uses. Sound level is a big issue with many grinders; being among the world's quietest-running grain mills, KoMo's products are kind to your ears and your nerves.
A lifetime mill
A lifetime millThe excellence of engineering and construction that goes into every KoMo electric grain mill means that your mill can be expected to last a lifetime in normal use. Only the finest materials are used to make KoMo mills, and the European beechwood used in crafting their beautiful cabinetry is sustainably harvested.
Choose from 110V or 230V models
The KoMo Mio grain mill is available in the standard 110V version for use on U.S. power, or a 230V version for use overseas. Mills with 230V power are equipped with a Euro plug. For more details about the Mio mill, click the specs tab above.
At Pleasant Hill Grain, our experience spans the milling spectrum from home-use to commercial. As the exclusive U.S. importer of Austrian-made KoMo mills, Pleasant Hill Grain is proud to represent their fine European craftsmanship to our customers. We'd be delighted to visit with you about a KoMo mill or any aspect of your milling needs. We'd appreciate your business, and we look forward to serving you in any way we can!
KoMo Mio Mill |
|
| Milling rate for bread flour texture | 8-9 oz/min |
|---|---|
| Hopper fill capacity (wheat) | 2 lb 11 oz (level, lid on) |
| Dia. of corundum-ceramic mill stones | 3.35" |
| Industrial motor electric rating, watts | 360W (.48 HP) |
| Weight | 15 lb 6 oz |
| Max. height of bowl at spout | 5" |
| Dimensions (W x D x H) | 6.5" x 6.3" x 14.5" (including spout) |
| Warranty | 12 years |
For more details see the specs tab, above.
Whole Grain Nutrition: Harvest the Benefits!
Imagine that for years, your children ate mainly candy. Imagine that you did, too. Imagine an entire nation on a candy diet. Imagine the health consequences.
Natural whole grains contain a myriad of health-essential nutrients, from proteins to vitamins and amino acids. But "white flour" consists only of the starchy endosperm of the wheat kernel. In its natural form the endosperm provides wholesome energy, but it's the least nutrient-rich part of the grain. Removed are the nutrient-packed bran, wheat germ, and wheat germ oil. Then to make it extra white, industrial processors go further, chemically bleaching it, and returning just enough of a few vitamins to stave off beriberi and rickets. They're allowed to call the end product "Enriched Flour" but a truthful label would read "Impoverished Flour." This snow white, denutritionalized substance is a commodity worth billions of dollars annually to its merchandisers because of a commercially useful trait: Unlimited shelf life. No matter how long it sits in the mass distribution channel, it can't go bad precisely because there's actually nothing left in it that can go bad. Nutritionally, it's bad when bagged. A few companies have grown enormously rich marketing this pseudo-food on the basis of convenience, ease, and its dazzling white appearance. But a blind eye was turned to the consequences of replacing real whole grain flour with something that looks special, yet is virtually devoid of nutrition. In essence, candy. So widely has this nutritional travesty become accepted that we call it—and think of it as—wheat flour. But to depart further from natural grain flour would scarcely be possible. Then to make matters worse, artificial sweeteners, flavors and colors, appetite stimulants and preservatives are added to many of our foods. "Artificial" tells you those things aren't naturally food. But have you ever wondered what they actually are, then? Did you know some of them are actually petroleum derivatives? And what unintended side effects might those complex counterfeit compounds have on us?
The human body is an absolute marvel; scientists have a long way to go to understand a tenth of how we work. But as capable and as resilient as our bodies are, common sense and history teach that we need wholesome, nutritious food to remain healthy and strong. The denatured byproducts being mass marketed today don't provide what we need, because they've been profoundly altered by processes in which real nutrition is considered last, or not at all.
There's a great solution to this problem. By grinding grains in your kitchen and using the whole grain flour while it's fresh, you get the nutrition needed for strength and health. You also get far tastier food, with genuine character—incomparably more satisfying than today's mass marketed pretenders. After transitioning to whole grains, putting out a plate of white styro-bread will elicit comments like "Why are you giving us this... and where's the good stuff?". Even flour labeled as "whole grain" in stores falls far short of what you can easily grind yourself, because unless it's ground while you wait, the essential Vitamin E in true whole grain flour would go rancid in days (meaning that it's probably been removed), and all nutrients begin steadily oxidizing-away from exposure to oxygen as soon as grain is milled. What's in those bags is not whole grain flour if it's been sitting on a shelf for even a few days; that's literally impossible.
Making real food is more than doable, it's downright fun with help from Pleasant Hill Grain! A like the KoMo Classic is the place to start. And to make whole grain bread quickly, easily and with consistently wonderful results, nothing beats a quality that's capable of mixing and kneading bread that's ready to pop in the oven—quickly and without hand kneading. These machines make it easy to turn the corner to a far better and more enjoyable way of eating!
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