Our mill and your recipe: unbeatable together.

Coarse meal, loose flakes and fine flour: Our insert sieves in the different hole sizes 0.5 mm, 0.75 mm, 1.0 mm, 2.0 mm, 3.0 mm, 4.0 mm and 5.0 mm make everything possible. The grinding speed and direction of rotation can also be adjusted for an optimally balanced ground product. Thanks to its intuitive controls, the Millomat can be operated immediately even without basic knowledge of milling.

Directly the best flours with sophisticated technology. Due to the oxygen effect of the sucked-in air, the Millomat flour ensures the highest volume yields of the baked goods. In addition, a flour yield of 100% is guaranteed, as the fine flour dust is fed back in and discharged via the special airlock technology. In this way, none of the valuable food is lost.

With negative pressure, the flour is gently extracted directly from the milling chamber through a sieve of choice and conveyed further. This also avoids friction. As a result, the ground material is heated only minimally. The conveying air is automatically cleaned every second and freed from fine flour dust. The result is 100% dust-free ground material. Thanks to the JET filter, the baker's mill can also be operated 24 hours a day. Thus, even the smallest Millomat already produces up to 2 tonnes of flour a day. 

The heart of the Millomat is the patented impact cutting mill. Here, the ground material is broken down in a fraction of a second in the interplay between the grinding discs (rotating at up to 4000 rpm) and the impact plate. In combination with the suction system, the grain only experiences the most necessary friction within this system to become flour. The ground material is only minimally heated, which means that all the important nutrients of the grain are also retained in the flour. Nothing is lost.