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Mills
Stone and impact mills for fresh milling at home.
The right mill depends on how often you bake and what grains you use. Stone mills like the Mockmill 200, Mockmill Pro 200, and KoMo Fidibus 21, and the NutriMill Harvest give the finest, coolest flour and handle every grain from soft wheat to rye — the Harvest trades throughput for a quieter, cooler grind. Impact mills like the WonderMill and NutriMill Classic mill faster and are great for high-volume bread baking. A third category, hand mills, runs on a crank instead of a motor: the Mountain Essentials manual hand mill uses steel burrs and a flywheel, needs no electricity, and generally takes two passes to reach bread-fine flour — which makes it a backup, off-grid, and small-batch tool rather than a mill for weekly bread baking. Compare the trade-offs below.
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KoMo Classic
A premium beech-wood stone mill built for daily use. Larger capacity than the Mockmill and a beautiful heirloom design.
KoMo Fidibus 21
The Fidibus 21 is KoMo's compact stone burr mill with a 250-watt motor and corundum-ceramic stones. It mills about 100 g/minute on the finest setting and is built into a beechwood housing handmade in Austria. A great entry into the KoMo lineup at a lower price than the Classic.
Mockmill 100
The most popular entry-level stone mill for home bakers. Compact, quiet, and extremely easy to use.
Mockmill 200
The Mockmill 200 is the higher-capacity sibling of the Mockmill 100 — doubling throughput to about 200 g/minute on fine setting with the same 600-watt motor and corundum-ceramic stones. Best for households milling 4+ loaves per week.
Mockmill Pro 200
The Pro 200 is Mockmill's flagship — a heavy-duty stone burr mill built for daily and small-bakery use. It features a stronger 600-watt induction motor rated for continuous operation, larger 1.4 kg hopper, and a metal housing instead of wood composite.
Mountain Essentials Manual Hand Grain Mill
The Mountain Essentials is a hand-crank, flywheel-driven mill with stainless steel grinding discs and a powder-coated finish. There is no motor and no cord: you clamp or bolt it down, load the hopper, and turn the crank. The burrs adjust from coarse cracked grain through to fine flour, and the whole mill dismantles for cleaning. Two passes is the headline fact. Like most hand mills in this class, bakers consistently report that reaching bread-fine flour takes one pass to crack the grain and a second pass, with the burrs tightened, to mill it — unless you have unusual upper-body strength. Reported effort for around 600 g of wheat is roughly ten minutes of two-handed cranking with rest breaks. That is the general behavior of hand mills as a class; we have not independently tested this specific mill, and we do not claim it produces bread-fine flour in a single pass. It is heavy for its size at 13 kg with the crank extension fitted, and it wants to be bolted to a solid bench. Dimensions: 39.5 cm high; 44.5 cm deep with the crank fitted, 28 cm without; 43.5 cm wide with the crank extension, 31 cm without. The crank radius is 26.5 cm with the extension and 14 cm without — the longer arm gives more leverage and is worth using for grain. The flywheel is grooved for a drive belt, so the mill can be motorized later with a suitable pulley and motor. That is the main reason to consider it as anything other than a backup: it can grow into a slow powered mill. Dry material only. The manufacturer states it is not suitable for wet, fresh, oily or otherwise sticky materials, which rules out oily seeds and nut butters. That is the same rule that applies to every mill on this site — oil gums the burrs and is very hard to clean out of the grinding surfaces. Who it is for: off-grid and no-power milling, a backup when the electricity is out, spices and dry goods, small batches, and trying milling before committing to an electric mill. Who it is not for: anyone milling for weekly bread baking, where an electric mill will do in a minute what this does in ten.
NutriMill Classic
A fast, high-capacity impact mill that grinds extremely fine — perfect for cakes and pastry flour.
NutriMill Harvest
The Harvest is NutriMill's stone burr mill — a departure from their classic impact design. It uses Austrian-made stones, a 450-watt motor, and an attractive bamboo-and-metal housing. Significantly quieter than the Classic and produces finer flour, but throughput is lower.
WonderMill
The WonderMill is a high-speed impact (micronizer) mill that produces flour extremely quickly — about 100 cups of flour in less than 10 minutes on bread setting. It's loud and large, but unbeatable for high-volume bakers who need flour fast and don't mind the noise.