Holli Mølle


Bench mill

Holli Mølle is a small-scale producer of organic grains and stone-milled flour, located on a family farm in Spydeberg. Founder Trygve Nesje comes from a long blood line of millers, and is an authority on heirloom grains. Today, baking with sourdough and ancient grains is increasingly popular. Grains like einkorn, emmer and spelt that are unmodified and not hybridized. They contain a less potent form of gluten.This makes them slower to bake with, but easier for the body to digest. Industrial mills typically operate at temperatures well above 100 celcius. Nutrients and enzymes in the grain denature at 40 to 60 degrees celsius. This is where the bench mill gets relevant.


Client: Holli Mølle

Product: Holli benkemølle

External consultant: Martin Fjeld, ille brød AS

Year: 2019


Weight: 8 200 g

Material: Anodized aluminum, black alder, stainless steel, injection molded plastics

Capacity: 12 min/kg on superfine/Typo 00

Processing temp.: 42°C after 1 hour on superfine/Typo 00

Grains are like coffee beans. To get the most out of them, you need to pay attention to temperature and particle size. Controlling the temperature is much a question of speed and heat dissipation. Reduced RPM and increased torque, lower the temperature and noise to livable levels. While still outputting at a healthy flour per hour rate. The solid aluminum construction works as a large heat sink. Effectively dissipating heat build up in the stones.

Two solid granite millstones are mounted directly on machined aluminum surfaces. As stones wear, they slowly deposit into your flour. Modern stone mills use composite millstones, made from corundum and an unspecified bonding agent. Monolithic stone seemed like a safer choice. Millstones are cut in specific patterns to achieve consistent grind size distribution and efficient flour eviction. The pattern for the Holli bench mill is specific to the stone size, thickness, speed and rotational direction. It is designed for CNC water jet cutting and to deliver superior quality superfine flour. Particle size and distribution is comparable to Typo 00 flour, which is unprecedented for a whole grain flour.

Static electricity causes flour to stick. The wooden base and the anodized aluminum top mitigate this issue and make the product nice to touch and easy to clean.

The strictly cylindrical shape integrates every function while retaining an uncluttered look. Flour size is adjusted from course to superfine simply by rotating the top. The adjustment is indexed using a ball plunger to keep your desired setting. Flour exits a concealed chute in the black sleeve and into the mixing bowl. The carved shape in the wooden base replaces the typical snout found on other mills, resonating with the idea that the best part is no part. Black alder wood was selected for its good machining qualities and stability. The tree is fast growing and native to Norway. On most kitchen countertops, real estate is limited. The compact unit is easy to place and designed to be on display at all times. Weighing around 8 kg, the mill is not something you would want to move a lot. Just like an apple cut in two, milled flour also oxidizes fast and loses nutritional value. Except it doesn’t turn brown. So you don’t see it. An intact grain, however, can be stored almost infinitely. Making the bench mill essential for the avid home baker or anyone that prefers fresh food.