Natural Europe › Grain mill comparison
Comparison tool
European grain mill comparison
13 household stone mills from Germany and Austria. Every figure links to the maker's own page. Sort any column, filter, or answer three questions and we'll shortlist mills for you.
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Filter the table
| Mill | Made in | Motor (W) | Fine flour (g/min) | Hopper (g) | Millstones | Housing | Warranty |
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Approximate figures from each maker's published specifications, checked 2026-11-14. Output is fine wheat flour; specs change between production runs, so confirm on the maker's page before buying. Download the data (CSV).
What the numbers mean
Motor. 250–360 W mills are the household standard and handle wheat, spelt, rye, rice, dehulled oats and dry corn. 550–750 W mills grind faster and have more reserve for hard maize and big batches. Output is quoted on the finest setting, so coarse settings are several times faster. Stones. Corundum-ceramic stones are self-sharpening and tolerant. Natural granite or other natural stones (Osttiroler, Salzburger) are prized by some bakers for flour texture, are heavier and are usually reground rather than replaced. Hopper matters only for convenience: a hopper smaller than your usual bake means one refill.
Not sure which kind of mill you need at all? Read how to choose a grain mill. Most of these mills are made in small workshops in Austria and Germany; for more European kitchen makers, see a directory of European home and kitchen brands.