Model V Stone Hand Mill

Simple and robust, easy to use, it will give you good service. SAMAP flour mills are designed to last 25 years or more. In order to allow for people of very different physical strength to use the mill and to keep this physical strength to a minimum, SAMAP have built in double roller bearings which run on a stainless steel (rustless) vertical spindle, the lower part of which is embedded in the base.

The Mill Design

The grain is contained in the upper rotatable millstone and the milling is done by simply turning the handle. The grain is forced between the two stones and the flour comes out of the sides in the collecting trough. The dark knob regulates the rate at which the grain flows from the hopper to the mill stones and also the amount of effort needed for every revolution. The knob at the top controls the gap between the stones and hence the fineness of the flour.


These include hard dry cereal and pulses, rice, wheat, rye, oats, barley, and buckwheat. It is also possible to produce oat flakes by milling de-hulled or hull-less oats on a fairly coarse setting. However, the stones may smear somewhat. A condition easily repaired by grinding a small amount of rice to clear the smearing material from the grinding surface. For high quality trouble free flakes from any type of grain including oil seeds though, see the Marcato Marga below.


  • Stones: A natural stone (NAXOS BASALT) bound in a magnesite cement.
  • Wear and Tear: Insignificant – so the grinding surfaces do not require re-dressing.
  • Performance: 30/80 grams per minute depending on:
    • setting for the fineness of the flour
    • the cereal being milled
    • the position of the in-feed adjustment
    • the speed of rotation


  • Diameter at base: 280 mm
  • Overall height: 350mm
  • Height without clamps: 265 mm
  • Height of stones: 150 mm
  • Maximum opening of the fixing clamps: up to 6 cm
  • Weight: 8 3/4 kilograms

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