Komo Archive

Whether baked, cooked or raw, food tastes sooo much better when it’s fresh—and oats are no exception. Our customers use their grain flakers more to make fresh oatmeal from oat groats than for any other use, and love the delicious difference they get with just-rolled.

A variety of other grains can be flaked with the Flocino, including wheat, rye, barley and millet, with a little preparation. These grains are normally dry and hard. To soften them, hold them under running water briefly in a strainer. Then spread the grains on a cloth or towel to let them dry over night or for at least 3-4 hours. This time will vary depending on the grain used, but a little experimentation will help optimize the process. The softened grain will flatten nicely into flakes, similar to commercially available rolled oats. At the same time this contact with water starts an enzymatic process which makes it easier for your metabolism to assimilate the minerals in the grain.

 The KoMo Flocino flaker uses finely serrated stainless steel rollers with an adjustable roller gap, and has very low turning effort. Its large beechwood base and hopper lid give the Flocino a solid base, and a pair of included clamps hold the flaker solidly to your table or counter (up to 2-9/16″ thick edge.)

The quality, high strength components of all KoMo products assure long service life. The Flocino’s hopper capacity is 9.4 oz, and it stands 9.25″ tall.

Fresh, naturally sweet rolled oats or stale, chemically-preserved flakes: Which sound better for your breakfast? If you like the fresh idea, KoMo’s personal-sized FlicFloc grain flaker is right up your alley. Its hand operated design brings an ingenious engineering approach to grain flaking.

Rather than using traditional cylindrical rollers, The FlicFloc has exposed, stainless steel conical rollers that rotate on ball bearings in a case of laminated beechwood. The crank turns very easily and the mill makes a hearty flake from oat groats (oats with the hulls removed) that’s thicker and chewier than store-bought flaked oats.

Oats are a naturally soft grain and more of our customers roll oats than any other grain in their FlicFloc flaker—but many other grains including wheat, rye, barley and millet can be flaked too, with a little preparation. These grains are normally dry and hard, and without a little special preparation they’ll shatter rather than crush. To soften them, hold them under running water briefly in a strainer. Then spread the grains on a cloth or towel to let them dry over night or for at least 3-4 hours. This time will vary depending on the grain used, but a little experimentation will help optimize the process. The softened grain will crush, rather than shattering. At the same time this contact with water starts an enzymatic process which makes it easier for you to assimilate the minerals in the grain.

A supplied clamp secures the the FlicFloc to your table or counter (up to 2-3/16″ thick). Then just fill the hopper you’re ready to start flaking.

Standing 7.25″ tall, the FlicFloc won’t take up much space in your cupboard. But while its dimensions are trim, its construction is exceptionally robust. The hopper capacity is 4.2 oz, and the glass receptacle is included.