Frequently Asked Questions

Because Milla was created by people like you.
At first we wanted to make the mill for us and our families to feed ourselves better, according to Nature’s laws. We listened to our inner voice and found the way to process the grains properly. Now, you can also enjoy wholesome and good food that you can prepare yourself at home.

Because Milla is a device that takes care of my health.
Preparing our flour by ourselves at home, we will not only have fresh, tasty and aromatic flour, but we will be sure of its composition and quality. The most important ingredient of whole grain flour, ground with a home stone mill, is not the fiber coming from the seed coat but the embryo. This part of the grain is being removed from the commercial flour to increase the shelf life of the end product. And this is where the enzymes, vitamins and the "life" of the future plant are concentrated.

Because Milla is gentle and precise.
The home mill has stones of natural mineral corundum. They are not large but are effective in grinding flour from different grains. The process is short and therefore the temperature of the flour is not raised during grinding. Flour stays alive, fresh and smells good. According to your desire, Milla would make coarse or fine flour. It's so easy - just twist the upper cover of the mill within the scale and tighten it. And your desire is fulfilled.

Because Milla is of high quality, well-crafted and it will serve me for many years.
The most important part - the stone - is extremely robust! A corundum piece with diameter of 90mm will mill flour for a whole lifetime! The precise assembly of the mill ensures long life and reliability. Equipped with a powerful motor Milla will not stop by any firm grain, and will turn it into fluffy dust even if it is a corn, rice or chickpeas. It's not a joke that someday your grandchildren would make flour with the same mill that you bought!

Because Milla is modern, convenient and environment friendly.
Milla will fit every modern kitchen with its unique design. In the oval shape is hidden a powerful motor, that will turn grains into flour in a few minutes, just enough for a big bread. Natural materials used for making the body - linden solid wood, natural varnishes and resins to impregnate - are in line with our understanding of natural way of life. The closer to nature we are, the better!

Because Milla is a wise investment.
We all know the saying "The cheap comes out twice as much expensive." By creating our Milla mills, we were guided by the idea of having the device for a lifetime. And it seems that if we exploit the mill with a care of good master and we feed it with grain clear of stone particles, it would be capable to work for years on end, even for generations. What’s more inexpensive than that? This is a mill that our children would use too.

Milla mills are made by combining automated mechanical and manual processes. First, we make the heavy-industry motor which we check and secure subsequently. Then wooden material is carefully selected for the  housing. Wooden boards pass a number of treatments until they finally stick to a cylinder and are perfectly polished. After the motor, the grinding chamber is placed, the two grinding stones are fixed and balanced, which are prepared in special furnaces with high temperature and pressure, then the electrical components are being added and thus the mill happen to come to live. It only has to be impregnated with natural oils and varnishes, which will keep it in good condition for many years.
Masters of high experience at the Milla workshop are taking great care to every detail, select high-quality materials and pay attention at every stage of the production. Robust stone mills are born under the hands of our good masters. These small mills would growl in the homes of their health-minded owners.

Milla mills can handle any grains and seeds that are not greasy (oil-bearing) and are non-wet. Oily seeds can not be grounded with a stone mill, since the stones will be filled and grease would lubricate the stones, making them inefficient. Then dismantling and cleaning of the mill would be necessary. Wet seeds should be dried in the sun, in a food-dryer or on a radiator. Grinding is best at seed humidity below 6%.
The following types of products are suitable for processing with a domestic stone mill:

Soft grains - spelt, rye, wheat, triticum monococcum, oats, barley, triticale,

Solid grains - millet, corn, rice, buckwheat, sorghum, quinoa, amaranth

Beans - beans, mature peas (dried), chickpeas, soy, lentils,

Coffee - all kinds of roasted coffee

Spices - stone salt, dried chili, pepper, mustard seeds, dried herbs

With the muesli making machine you can prepare fresh flakes (pressed seeds) for your cereal breakfast from spelt, oats, soft wheat, rye and some oilseeds like flax seed, sesame, hemp or sunflower. These are delicious supplements to your cereal breakfast. But remember these oily seeds should not be the main part in the mix. We recommend that the grains and seeds mixture be prepared in advance and then processed with the machine.

Inappropriate seeds are either too moist or oily. In most cases the product is smashed onto the grinding stones, they become smeared and the mill becomes dirty. It does not expel out flour, as usually the flour flows through the outlet, but clogs and just stops working.

The mill does not need cleaning if used correctly. It self-cleans while processing and if you wait for all the beans to crumble and all the flour to go out of it at the end it will be done.
But if you accidentally drop oily or wet seeds, the stones will smear and you will have to clean the mill. Follow these steps:

1. Adjust the grinding mill to coarse flour
2. Empty the funnel from any residual seeds
3. Pour approximately two handfuls of rice and turn on to mill
4. If the coming out rice still appears polluted, repeat the procedure
5. Before basic cleaning of the mill, do the rice procedure. Then open the lid and pick up the remaining flour from the stones with a vacuum cleaner and a suitable nozzle. This is recommended also if the mill is not going to be used for a long time.

No, your mill can not overheat if it is used to prepare flour for the needs of one household. Even if you let the mill work for too long (over 30 minutes), it will stop alone as the engine is protected against overheating. Should it happen that your mill stops due to an increased engine temperature, simply switch it off from the power button and wait until it cools down.

No, your mill can not overheat if it is used to prepare flour for the needs of one household. Even if you let the mill work for too long (over 30 minutes), it will stop alone as the engine is protected against overheating. Should it happen that your mill stops due to an increased engine temperature, simply switch it off from the power button and wait until it cools down.

Technically speaking, the motor rotates the stone at approximately 560 rounds per minute. But the capacity of the mill depends on the fineness of the flour we want to get, and the type of product we mill. When tuning for coarse grinding we will get around 130-150 g/min. And when grinding fine flour, mills would yield about 100 grams of flour per minute.

The moisture content of the seeds should not exceed 10-12%.

You can do the following test: Crush the grain on the kitchen counter using a solid object. If the grain is flat and stays whole then it is too humid. If it breaks down on crumbs, it is good for grinding.

To dry the moist grain, place it in a tray with layer of 2 cm thick and put in an oven for 15-20 minutes at 70°C. The temperature will have to be below 43°C if you want to keep the product raw, but in this case prepare to dry the grain for hours.

With our home models, we recommend to mill flour as much as it is necessary to make one loaf. The mill must not run without interruption more than 30 minutes. The engine overheat time varies and depends on factors such as: crop/seeds type, fineness setting, humidity, room temperature and ventilation. Therefore, the engine may sometimes overheat and shut down earlier or continue to run even after 40 minutes of continuous operation.

If you want to make a long run and mill a lot, choose our professional model.

Remember, it is only up to you how well you will take care of the mill and how long it will serve you.