Thank you. A lot of people don’t look at the differences.

Good choice! Let me know your thoughts on the machine!

I just ordered my KoMo too 🌸🌸

Hi! No, but I make sure there are not any debris like rocks or sticks. The places I get my wheat have very clean, no debris supply, but it is best to check before you put it into the mill. If you’re wanting to sprout wheat before grinding, make sure it is 100% dry prior to putting it in the mill.

How cool! I didn’t know that a manual one came with that ability! I’ll have to check it out!

The KoMo isn’t contained like the Nutrimill. All the flour in the Nutrimill goes into the sealed container. Much like the Wondermill. KoMo goes directly into a bowl/container, and will cause some dust.

Such little dust from the stone ground mill I have black countertops and I see no flour dust after milling. But I use a bowl to catch it that comes up under the spout so if you used a more shallow bowl you probably will get flour dust on counter. Personally I love my mock mill use it at least twice a week

You mean the baking process to make bread/tortillas/cakes/quick breads? When you mill the wheat berries, you’re shattering the shell and exposing the valuable nutrients to oxygen, which then starts the oxidation process. (Basically starting to turn the oils rancid from exposure.) in order for your body to benefit from the 40 nutrients, you have to bake/cook to ‘seal’ the nutrients. This is because the cooking process stops the enzyme activity. You do lose some vitamins during cooking/baking, but that happens with fresh food too. If you mill a lot of wheat berries at once, it can cause the fresh flour to heat quickly from the motor running. That destroys the vitamins, fats, and etc faster. Does that make sense? I’m working on a video about this, but it’s a lot of information and can be hard to explain. 🙂

@Creimom I feel like I haven’t answered your question fully. For that, I apologize. If you are referring to the actual baking process with freshly milled wheat, you lose a little bit of nutrients (enzymes) from grinding the wheat berries just because you are breaking open the bran. Once you mix the freshly milled flour with other ingredients to make the dough, and it is fermenting, most of those nutrients and enzymes are ‘locked into’ the process. With every food cooked or baked, you lose a nutrients. The best way to get the most nutrients is to have the freshest ingredients. I hope this answers your question.

I agree, grinding what you are going to use for a recipe gives you the most nutrients. I’ve heard freezing your wheat berries before milling also helps, I would suggest doing that with an impact mill, and if you are going to mill a large quantity of wheat berries. I prefer to use a mill that keeps the ground flour as cool as possible without adding extra steps.

Wait, explain how your Magic Mill makes a mess. How big of a mess? Like a light amount of flour is put in the air which lands on objects near it? I’m really curious to this process.

It has a small hole in the side that a small sponge type filter fits in and I have lost it. It will spit out a couple of tablespoon from that hole each milling. Thus I have a big mess indoors, I hate cleaning so I take it outside on the patio to grind. I have a hand grinder, it uses metal burs that I would say shreds the grain. I am looking at a stone electric mill. I am leaning toward the komo duett. I would love the option to be able to flake too.

@@clkp46 Ah, the nutrimill has the same thing, on top of the canister. If it isn’t in, and if the plastic cup isn’t attached it gets messy quick. Speaking from experience here where I had flour coming out like smoke. 😅 KoMo I have loved since I got it. One thing though is it can leave a light dusting of flour on items near it. Besides that, it actually grinds flour finer and also courser than the Nutrimill. I would love to be able to flake too. I think they also sell those and sifters separately too.

I don’t personally have experience with the Nutrimill Harvest, but I do know it is similar to the KoMo featured in this video. Based on a quick search, the grinding mechanism (burr) are made of the same Corundum mill stone. KoMo has a longer warranty, 12 years instead of 5 years, and the outside aesthetics. I’ll look up more on the motor and get back with you.

You will find it’s inefficient save and get the stand mock mill you won’t regret it

@@mamabird2434 works fine for me. Made 30 loaves of bread so far with it. The KitchenAid mockmill I mean.

You do not grind popcorn. You grind dent corn. For cornmeal or corn flour for cornbread or the dusting on the bottom of pizza dough.

@@TheWholesomeHome oh ok thanks

Absolutely! I can do that for you!

@@TheWholesomeHome Thank you so much!

Love love the mock mill

Correct, but stone doesn’t produce as much heat as metal. 🙂

@@TheWholesomeHome I did not say that, don't say stone doesn't make heat.

Very. Every grain mill will heat the flour to some extent, but the stone doesn’t heat as high as the metal ones. But you are getting more nutrition by getting the whole wheat berry instead of getting the sifted portion.

Considering what you have said about your mill, and what I know about the one I had they are obviously very different mills. At 104*F (40*C) is when you start to lose nutrients. Steel burr mills do heat the grain and shreds the grain. I also state in my video that I’m not saying it heats it to where you lose a ton of nutrients, but you do lose some from the little bit of heat from the motor. Plus once the wheat is opened, it starts to oxidize.

The NutriMill Classic electric grain mill uses a high speed impact chamber (also called a micronizer) to create flour from grains and beans, a modern and well-proven milling design. The NutriMill Classic has raised the bar for grain mill design with new features and abilities users have asked for-a combination of features found in no other impact mill. The first of these is the ability to grind super fine flour, much finer than any other impact mill, and also adjust to produce the coarser flour grind you need for perfect corn bread. Its impact grain milling heads provide a 400% range of adjustment from fine to coarse, ten times greater than earlier impact mills. NutriMill is the world's most popular maker of grain mills, and the NutriMill Classic turns out terrific flour quickly and easily! My mill is a magic mill. the for runner to the classic which is an impact. It is not shredded it is Impact. Impact is used for pharmaceutical applications too.The above paragraph has been copied and pasted from the website.

@@clkp46 you have sparked my curiosity on this an i went digging for information on "impact mills". the main definition of them involved pulverizing the wheat, which by definition could be shredding. the main thing about an impact mill is that you can pre-load the wheat into it and not clog the chamber up making the mill not want to run. looking at many other sources i started seeing a ton of info, including the words you copied into your comment above. allow me to quote a few sources as well because this is an interesting topic for sure. __________ "At around 112F (45C) - Heat sensitive vitamins can start to deteriorate. At around 122F (50C) - Some enzymes can get destroyed or become dormant At 140F (60C) - Many nutrients and enzymes are destroyed to the point where it will most likely affect the quality of the bread. Thankfully, most impact mills and burr mills don’t get to the higher temperatures, but impact mills tend to produce flour that is warm to the touch, whereas the burr mills (stone burr mills in particular) produce flour that is cool to the touch. So, if you want to be super safe, then it is best to go with a grain mill that is going to keep your flour at its coolest. A stone burr mill will be your best bet if the nutrition factor is important to you. (look for ceramic-corundum stones; I have some recommendations below). In fact, making sure your flour is at it’s highest nutrition level, also means it is at it’s most flavorsome." _________ From the nutrimill site "Protects nutrients: The NutriMill Classic keeps your flour at temperatures typically about 118° that protects the nutrients in your grains. Its new airflow design makes the NutriMill Classic the world’s coolest-running impact mill. With a sound level about like a vacuum cleaner, the NutriMill Classic is much quieter than the first generation of impact mill designs." ___________ now, i also found some examples of people saying that with their nutrimill they were seeing temperatures of their flour coming out at well over 120 degrees and to combat that they are freezing their wheat berries first. I think though that some of this is all an argument of semantics and each individual also having their own experience. your wheat, milled your way, in your house may very well come out at a slightly different temp that hers. either way, Nutrimill saying 118 is higher that the 112 that things deteriorate.

Where do you get the 104 number? I’ve only seen 130

There should be a link in the description that shows milling with stone. That’s where I got that information.

No. New research has said otherwise. Check out these: Numerous studies have been done on the effects of heat on individual vitamins and enzymes. In a moist environment (which milled wheat would be) all vitamin B1 is 100% destroyed in under 24 hours at only 100° F. (A STUDY OF THE HEAT STABILITY OF THE VITAMIN B FACTORS REQUIRED BY THE CHICK* BY C. A. ELVEHJEM, 0. L. KLINE, J. A. KEENAN, AND E. B. HART ) It has further been found that Vitamin B1 will begin to degrade in a moist environment as soon at it reached 112°. Thermal degradation of vitamin B2 has been found easily as low as 122°F - 158°F in PH ranges below 5.5 and the degredation is more rapid the lower the PH. "When similar samples were kept in the dark and maintained at 45 °C, no change in RF concentration was noted over the studied time period indicating the thermal resistance of the vitamin" (Photo, thermal and chemical degradation of riboflavin Muhammad Ali Sheraz,corresponding author1,§ Sadia Hafeez Kazi,1 Sofia Ahmed,1 Zubair Anwar,1 and Iqbal Ahmad1) "In normal practice, a pH of 5.1 to 5.4 is generally accepted as being conducive to the production of a desirable crumb in white bread" As another person commented on this very topic a while back: "At around 112F (45C) - Heat sensitive vitamins can start to deteriorate. At around 122F (50C) - Some enzymes can get destroyed or become dormant At 140F (60C) - Many nutrients and enzymes are destroyed to the point where it will most likely affect the quality of the bread."

Why do haters make it a point to get on other peoples channels to vent their issues? Get your own channel dude and publish your own falsehood