The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Komo vs Mockmill

Green Mountain Baker's picture
Green Mountain Baker

Komo vs Mockmill

I am new to this forum but have been baking bread for 10 years.  

Finally decided to mill my own.

I am considering either a Mockmill 200 or a Komo Classic.

I have heard good things about both.

I am wondering if both will yield a fine consistent grind, and how easy they are to clean?

 

 

 

ruralont's picture
ruralont

I've been using the Komo Fidibus Classic for a years now and like it. If the Mockmill 200 had been more readily available when I was shopping for a mill (like everyone else, during the early days of the pandemic) I might have bought one of those instead. Price wise the Komos are significantly more expensive. I rarely grind more than 400-500 of wheat berries at a time so the output rate isn't a huge factor for me, but I can image that the 100g/min output of the Komo would become tedious at 1 or 2 kg, where as the MM 200 output is twice that. I can't speak for the MM but getting a consistent grind between batches with the Komo is a tricky because there are no presets - if your grind setting changes you have no exact way of replicating it.