Our patent and your recipe: an unbeatable combination.

Coarse grist and fine flour: Our insertion sieves make everything possible. The grinding speed and direction of rotation can also be controlled for an optimum ground product.

The effect of the oxygen in the air intake ensures that the Millomat flour has the highest volume yields.

No residues in the mill thanks to extraction. 

Our impact cutting procedure barely exposes the ground product to any friction, in combination with extraction. The result: cool flours. This keeps enzymes active and preserves vitamins.