Food ยท Gear Review
Best Electric Stone Burr Grain Mill. Cracked wheat to bread flour, one machine.
Our pick for most households is the Mockmill 200. Its corundum-ceramic stones turn stored wheat berries into anything from cracked cereal to fine bread flour, at about seven ounces a minute, with a six-year warranty. The Mockmill 100 uses the same stones at half the speed for less money, and the wood-bodied KoMo Classic is the mill to wait for if you want one built to outlast you.
Top pick price
About $470
Stones
Corundum-ceramic
Readiness tier
Endure
At a glance: Mockmill 200
Strengths
- Its corundum-ceramic stones adjust steplessly from cracked grain to fine bread flour.
- It mills about 200 grams of soft wheat a minute, twice the rate of the Mockmill 100.
- Mockmill backs it with a six-year warranty for home use, and it is made in Germany.
- In an independent mill test, the Mockmill 100, with the same stones, baked the best-scoring loaves.
Limitations
- It is loud; the Mockmill 100 measured 91 decibels at one meter in that test.
- Owners report jams when grain goes in before the motor starts or the mill stops mid-batch.
- It cannot grind oily seeds, nuts, popcorn, or damp grain.
- Its finest flour is a mix of particle sizes, not the powder of a store-bought bag.
By Dan Whelan, founder of New World Survival
Researched from government agencies, university extension services, and other published sources. See our sources
The verdict
Fine flour and cracked grain, from the same two stones.
A stone burr mill feeds whole grain between two flat stones, one turning against the other, and the gap between them sets the texture. Widen the gap and you get cracked wheat for cereal; close it and you get flour for bread. That range is the real reason whole-grain bakers favor stone. NutriMill, which makes both kinds, rates its stone mill from fine to cracked and its impact mills only from fine to coarse. (NutriMill)
Stone is not the only good answer. An impact mill, which shatters grain with spinning steel fins, is faster and grinds finer: in one independent test, an impact mill put more than half its flour through the finest sieve, against about a third for the stone mills. (SourdoughHome) If you want fine bread flour and nothing else, see who should skip stone. For everyone else, we looked for corundum or granite stones, stepless adjustment, a US-voltage model with a real warranty, independent testing or a long owner record, and replacement parts you can actually buy.
Best for most households
Mockmill 200
Proven stones, twice the speed of its little sibling, a six-year warranty, and in stock from the maker.
About $470, sold direct and by dealers
Smaller budget
Mockmill 100
The same stones and hopper on a smaller motor. Slower, not worse.
About $380
Built for decades
KoMo Classic
Solid beech or walnut, handmade in Austria, with a 12-year US warranty. Expect a wait.
About $620 to $815
Side by side
| Mockmill 200 | Mockmill 100 | KoMo Classic | NutriMill Harvest | Salzburger MT-12 | |
|---|---|---|---|---|---|
| Our call | Top pick | Pick: smaller budget | Pick: built for decades | Not picked | Not picked |
| Stones | Corundum-ceramic, 90 mm | Corundum-ceramic | Corundum-ceramic, about 3.3 in | Corundum, size not stated | Natural granite, 4.13 in |
| Power | 600 W | 360 W | 360 W | 450 W | 550 W |
| Output, soft wheat | About 7 oz a minute | About 3.5 oz a minute | 8 to 9 oz a minute at bread texture | Not stated by the maker | Up to about 4 kg a run, then a 2-hour rest |
| Housing | Plastic | Plastic | Solid beech or walnut | Bamboo | Laminated beech |
| Warranty | 6 years, home use | 6 years, home use | 12 years, US | 5 years | Free stone regrinding within 12 years |
| Where sold | Mockmill and dealers | Mockmill and dealers | Pleasant Hill Grain, often waitlisted | NutriMill and Amazon | Salzburger's US store, weeks of lead time |
| Typical price | About $470 | About $380 | About $620 to $815 | About $500 to $600 | About $1,270 and up |
Specifications from Mockmill, Lehman's (for the Mockmill 200 stone size), KoMo's US importer Pleasant Hill Grain, NutriMill, and Salzburger, checked October 2026.
Affiliate disclosure: New World Survival earns a small commission on qualifying Amazon purchases at no cost to you. This helps us cover operating costs and keep building new content. We only recommend gear we would put in our own kit. Commission never decides a recommendation. None of our three picks is sold on Amazon, and we earn nothing when you buy them from Mockmill or Pleasant Hill Grain.
Why the pick wins
Tested stones, at a speed you will keep using.
The Mockmill 200 is not the handsomest mill here or the one with the longest warranty. It is the one that pairs independently tested stones with enough speed for weekly baking, at a price most households can justify, and you can buy it today.
01
Cracked to fine
A stepless lever moves the stones from very fine to coarse, so one mill makes bread flour, coarse meal, and cracked wheat.
02
Twice the speed
About 200 grams of soft wheat a minute from a 600-watt motor. A loaf's worth of flour is ready in under three minutes.
03
Tested where it counts
The same stones won a four-mill side-by-side test on the loaf itself, not just on speed or fineness.
04
Parts you can buy
Owners report worn stones replaced for about $20 each, so a tired mill gets new stones, not a trip to the landfill.
The most useful independent test we found is Mike Avery's at SourdoughHome, which milled the same wheat through four mills and baked a loaf from each. The Mockmill 100 and the KoMo Fidibus Classic both made excellent bread, far ahead of a stand-mixer attachment and an impact mill. The Mockmill ground a little faster and a little finer, with cooler flour (about 122°F against 130°F), and scored highest overall. He found the differences between the two stone mills small and kept the Mockmill because it cost about $200 less. (SourdoughHome) The test dates to 2019 and used the Mockmill 100; the 200 has the same stones with a larger motor.
In an informal 2026 poll of more than 200 home bakers by That Sourdough Gal, Mockmill was the most-mentioned mill. Owners praised its range from fine flour to cracked grain, noted a learning curve in finding the right setting, and several who bought the 100 said they wished they had bought the 200. (That Sourdough Gal) A poll is not a test, but it matches what we found in long-running forum threads.
The picks
Two Mockmills and a KoMo, for three kinds of kitchen.
All three use corundum-ceramic stones, adjust without fixed steps, and run on US household current. The differences are speed, housing, warranty, and whether you can get one this month.
Best for most households
Mockmill 200 Stone Grain Mill
A 600-watt mill with corundum-ceramic stones, a 1,100 gram (about 2.4 pound) hopper, stepless adjustment from very fine to coarse, and an output of about 200 grams of soft wheat a minute. The housing is a hard plastic, the mill weighs about 19 pounds, and Mockmill gives a six-year warranty for home use. Made in Germany. (Mockmill)
A full hopper is about two loaves' worth of flour, milled in five or six minutes. That speed matters more than it sounds: a mill that takes ten minutes per loaf tends to end up in a cupboard.
Plan the spot. The spout sits low, so owners mill into a wide, shallow bowl rather than a tall mixer bowl, and it is loud, so pick your time of day. (Kitchen Stewardship)
Specifications
Smaller budget
Mockmill 100 Stone Grain Mill
The same stones, hopper, housing, and six-year home warranty as the 200, on a 360-watt motor that mills about 100 grams of soft wheat a minute. It weighs about 13 pounds. (Mockmill)
This is the exact mill that won SourdoughHome's test. It makes the same flour as the 200, only more slowly, so it suits a household that bakes now and then. If you expect to bake every week, the roughly $90 difference buys back a lot of waiting, which is the regret owners of the 100 report most.
Specifications
Built for decades
KoMo Classic Grain Mill
A 360-watt mill with corundum-ceramic burrs of about 3.3 inches, a hopper that holds just over two pounds of wheat, and a finger-jointed case of solid beech or American walnut. It mills 8 to 9 ounces a minute at bread-flour texture, carries a 12-year US warranty, and is handmade in Austria. (Pleasant Hill Grain) Breadtopia sells the same mill as the KoMo Fidibus Classic. (Breadtopia)
The case for it is time. Owners describe the build as exceptional, and twelve years of coverage is double Mockmill's. It baked loaves nearly as good as the Mockmill's in SourdoughHome's test, and it is handsome enough to live on the counter.
The case against is the wait. In October 2026 the Classic and most other KoMo models were out of stock at Pleasant Hill Grain, KoMo's exclusive US importer, with waitlists running into 2027 on several models. If you can plan ahead, the smaller KoMo Mio, at about $360 with the same 12-year warranty, is worth a spot on that list too. (Pleasant Hill Grain)
Specifications
What owners actually say
Wonderful bread. A short learning curve first.
These patterns come from long-running baking forums, owner reviews, and retailer reviews. A theme appears here only when more than one source raises it independently.
Start the motor, then add grain
The most common early mistake owners describe. Owners of both the Mockmill and the NutriMill Harvest report that grain sitting between the stones before the motor starts, or a mill switched off mid-batch, can jam the stones. Run it empty, pour in the grain, and let the hopper empty before switching off.
A little grit at first, then none
New Mockmill and KoMo owners on The Fresh Loaf forum describe sandy specks in their first loaves. Mockmill says new stones can carry manufacturing residue and recommends flushing them with rice. Owners who ran white rice through on coarse, medium, and then fine report the grit stopped.
Fine, but not powder
Stone mills make excellent whole-grain bread flour, but the finest setting is a blend of particle sizes rather than the silky powder of a store bag. For finer flour from hard wheat, The Perfect Loaf's author mills it twice, once on a fine setting and again on the finest.
KoMo owners love them, and wait for them
KoMo owners praise the fineness, the build, and the warranty, and we found no pattern of motor failures. Their consistent complaint is getting one: stock shortages and long waitlists come up again and again, from older forum threads to 2026 polls.
The one thing to know
Stones want dry, clean grain. Never oil, never water.
Almost every stone mill problem starts with what went into it. Oily and damp material smears across the stones, fills the grooves, and glazes them until the mill stops cutting. Each maker we checked says so in its own words. (Pleasant Hill Grain, NutriMill)
- Mill only dry, clean, non-oily grains, beans, and legumes. Skip flax, sesame, nuts, popcorn, and anything damp.
- Never wash the stones or get the inside of the mill wet. To clean or clear a glaze, mill a cup of white rice.
- Sort your grain. NutriMill tells owners to check for rocks and debris when a mill starts making odd noises, and a quick look before milling saves the stones.
Our milling grain guide covers how much to mill at a time and how to store fresh flour, and our bulk grain storage guide covers keeping the wheat berries themselves.
How they fail, what they cost
Stones wear slowly. Most fixes cost a cup of rice.
A stone mill is a motor, two stones, a spring, and an adjuster. It has no filters or cartridges to buy, so the cost of owning one is mostly the grain you put through it.
Glazed stones
Flour stops flowing or comes out warm and coarse. Mill a cup or two of white rice on a coarse setting, then brush the stones dry. That is NutriMill's fix for the Harvest, and it works on the others. (NutriMill)
Worn stones
After years of use, grooves wear shallow and the mill dusts, clogs, and struggles on fine. One owner replaced seven-year-old Mockmill stones for about $20 each, though removing the bottom stone took some force. (The Fresh Loaf)
A stiff adjuster
On an older Mockmill, flour can pack into the slots under the top stone and keep it from reaching the finest setting. Mockmill's US support suggests digging it out. (Breadtopia forum)
What it costs to run
Very little. Milling a loaf's worth of flour on the 600-watt Mockmill 200 takes under three minutes, about 0.03 kilowatt-hours. The real running cost is the grain.
What we didn't pick
And who should skip a stone mill.
NutriMill Harvest
The only electric stone mill we found on Amazon, with a 450-watt motor, corundum stones, a bamboo case, and a five-year warranty. (NutriMill) Amazon reviewers mostly praise it, but they split on noise and durability, and in a 2026 baker poll it was the most polarizing stone mill, with owners reporting a texture dial that drifts and trouble reaching bread-fine flour. A longtime owner found it louder than its "whisper-quiet" billing. (From Scratch Farmstead) It costs more than the Mockmill 200 with a shorter warranty.
Salzburger MT-12
The one electric home mill we found sold in the US with natural granite stones rather than synthetic corundum, made in Austria, with free stone regrinding within 12 years. (Salzburger) At about $1,270 and up, it costs more than double the Mockmill 200, and we found almost no US owner history and no evidence that granite makes better bread than corundum-ceramic.
Mockmill Lino and Professional
The same stones as our picks in wood and acrylic-stone cases, with a 12-year home warranty: the Lino 100 and 200 run about $680 to $775. The 600-watt Professional 200, about $890, adds motor cooling for longer continuous milling. (Mockmill) Good mills; you are paying for the case, the warranty, and run time, not better flour.
Hawos
A respected German maker of corundum-ceramic stone mills with a 10-year warranty, but we found no US distributor in October 2026. Most models are sold from Germany, and some run on 230 volts only.
Skip stone if you want speed and fine flour
If you bake sandwich bread and pastry and never want cracked grain, an electric impact mill, such as the NutriMill Classic or the WonderMill, is faster, grinds finer, and often costs less. In the baker poll, the NutriMill Classic was praised most for fineness and speed. It cannot crack grain, and NutriMill rates its own impact mills louder than its stone mill. Our impact mill comparison covers the best of them.
Skip electric if the point is outages
Every mill on this page needs grid power. If you want to turn stored grain into flour with the power out, a hand-crank mill is the tool for that job, and many households keep one alongside an electric mill.
Where it fits in your readiness
A grain store you actually use.
An electric grain mill belongs in the Endure tier. It is no help in the first days of an emergency. Its value is turning a bucket of wheat berries into a working part of the kitchen, so the grain gets eaten and rotated instead of sitting untouched in the basement.
Supply interruptions
Whole grain kept cool and dry lasts far longer than flour. A household that mills its own bread flour can keep a deep supply of wheat berries and turn them into flour as needed, when store shelves run thin or prices jump.
Power outages
Fresh whole grain flour does not keep long, so milling ahead for an outage has limits. Plan on a few days of flour on hand, a hand mill as the backup, or meals from the pantry until the power returns.
Maintenance
Rice, a brush, and no water.
- Before first use, flush new stones with rice until the flour comes out clean. Mockmill's guidance is about half a cup, moving the setting between coarse and fine as it runs.
- Start the motor, then pour in the grain, and let the mill run until the hopper is empty before switching off.
- Begin a little coarser than you want and close the setting while grain is flowing; if flour stops coming out, you have gone too fine.
- After oily or sticky grains, or whenever flow slows, run white rice through and brush the stones dry. Keep water away from the inside of the mill.
- If the mill feels hot after a long run, let it rest. NutriMill and Salzburger both publish rest times for their motors.
For how much to mill at once and where to keep the flour, see our milling grain guide. For using it, our sourdough baking guide is a good next step.
Questions people ask
Before you fill the hopper.
Is a stone grain mill better than an impact mill?
It depends on what you bake. A stone mill is the common home type that can both crack grain for cereal and grind bread flour. An impact mill cannot crack grain, but it is faster, usually finer, and often cheaper. If you only want fine flour for bread, an impact mill is a sound choice. If you want cracked wheat, coarse meal, and flour from one machine, choose stone.
What can't you grind in a stone grain mill?
Anything oily or damp. Mockmill and KoMo's US importer both warn against oily seeds such as flax and sesame, and against popcorn, and KoMo's importer adds cocoa nibs, cinnamon sticks, and sugar. NutriMill limits the Harvest to non-oily grains, beans, and legumes. Oily or wet material smears the stones and clogs them. Dry, clean, non-oily grains, beans, and legumes are what these mills are built for.
Why is there grit in my fresh-milled flour?
Usually it is residue from new stones. Mockmill says new stones can shed manufacturing residue and recommends flushing them with rice. Owners report that several passes of white rice, from coarse to fine, clears it. If grit continues, check that the stones are not set so tight they touch, sort small stones out of your grain, and contact the maker about the stones.
How long does fresh-milled whole grain flour keep?
Not long at room temperature, because the oils in the germ go rancid. USDA guidance gives most whole-grain flours about 2 to 3 months in the refrigerator and 6 to 8 months in the freezer. (USDA tip sheet) Most home millers grind only what they will bake soon and keep the whole grain in storage instead.
Is fresh-milled flour safe to eat raw?
No. FDA treats flour as a raw food, and CDC notes that grinding grain does not kill germs such as E. coli and Salmonella. Do not taste raw dough or batter made from home-milled flour any more than from store-bought flour. Bake or cook it first. (FDA, CDC)
Should I buy the Mockmill 100 or the Mockmill 200?
The two share the same stones, hopper, and housing. The 200 has a 600-watt motor and mills about 200 grams a minute; the 100 has a 360-watt motor and mills about 100 grams a minute. Speed is the real difference. In an informal 2026 poll of home bakers, several Mockmill 100 owners said they wished they had bought the 200. If you bake every week, the 200 is worth the extra money.