Komo flic floc oat and grain manual flaker

Review of the komo flic floc grain flaker using oat groats. How’s how to attach it to the counter as well as use and tips for how to pre soak your grain for better flaking.

[@Savetheworldfirebidennow]

Oh my goodness thank you so much for your video. The way you add back the moisture to the grain saved the day for me. THANK YOU!! you are a wonderful calm good instructor. You made me want to listen and that’s not easy. Thank you

[@evatua9315]

I really appreciate your video! I read about the flic floc through an ayurveda blog and it was love at firs sight but surprisingly there are no decent videos on it's use, not even from komo the seller. I just received mine today and even the instructions seem insufficient and they don't even mention how to soak as you do which is brilliant! Thank you so much for taking the time to film this and explain more thoroughly. Also, after reading many comments I wanted to mention in regards to soaking and phytic acid that I always soak our oat flakes (which usually go for porridge) overnight ideally in some acidulated water- I use some fresh lemon juice but any acid will do to encourage the breakdown of phytic acid...But as someone pointed out, oats as many other grains is low on phytase, the enzyme that breaks it down, so you need to add some flour of a grain that is rich in phytase if you really are concerned about reducing phytic acid, as neither the acidity or temperature are sufficient for effective breakdown. I was sent a scientific paper by a friend which showed this and mentioned buckwheat as an excellent flour to use, ideally as fresh as possible (I have a mill, so it's usually pretty fresh) for maximum activity. Also, it is gluten free so good for all :) So to sum up, for those worried about the phytic acid content, it is essential to add about 1 tbsp of a flour rich in phytase (in my case, fresh buckwheat flour) and best at warmish room temp and some acidity in the water. I use this amount for about 500g of oats, hope that helps as it helped me when I learned about it! Again, thank you for this video and your tips!!!

[@llo3722]

I was able to use the clamp on my countertop by opening my dishwasher door. Stabilized the flaker nicely

[@debrapaulson7882]

I have a Komo grain mill and I put it on its coarse setting which turns oats groats into steel like cut oats. I cook them in the microwave.

[@ellyswholegrainsourdough]

Thanks for your video. I just bought a different brand hand flaker but I appreciated seeing this too :)

[@lanceroberthough1275]

Very thoughtful and thorough! Thank you!

[@snowpuppy77]

Thank you for sharing. Very helpful.

[@ellenj8896]

Thanks for this vid!

[@n.a.garciafamily]

Wonderful, thank you so much 💕

[@Krumpina1029]

Could you flake lentils in there?

[@tablefor1128]

You could but it would be a process since the lentils have to be cooked prior to flaking. You would either fully or partially cook them, partially dehydrate them, put them through the flaker, then put them back in the dehydrator to finish dehydrating. It would be a similar process for making sprouted oats flaked and shelf stable again except you’re cooking the food to be flaked instead of sprouting it.

[@addadahou--3897]

Please how to peel oatmeal seeds at home?

[@shadevrutaal]

Thanks for the video. Can it flake flax seeds?

[@tablefor1128]

hi, I apologize for the delay. Yes, it can flake flax seeds but they don’t come out with a pretty flake like oats. they just sort of flatten a bit if soaked or shatter if not soaked. They’re good for adding to cereal and oatmeal or anything (sneaking them into cookies works well around here) the way you can with flaxseed meal but without having to keep it in the freezer to keep it from going rancid in a couple months. Sealed in the freezer they’ll last for at least 5 years at peak quality and will remain safe to eat indefinitely.

[@christydfrederick]

I just got a oat flaker and I’m struggling with knowing how to deal with the question of phytic acid. One place I read said to soak them overnight and then throw out the water to remove the phytic acid. I did it once and had trouble drying the groats enough to flake without mashing. I would love to know if you have found it to not be a issue. I’ve had trouble finding any information on flaking and using fresh flaked oats. Most people only talk about the whole groats.

[@tablefor1128]

Thank you for your comment. I soak about two hours then rinse quick and flake. We only have oats once or twice a week so I’m not overly concerned with phytic acid the way I would be if we were having them every day. If we start eating them more often I would likely soak/sprout large batches then put them in the dehydrator on a low enzyme preserving temperature so they’ll remain shelf stable. They would need a quick two hour soak for nice flakes.

[@christydfrederick]

@@tablefor1128 Thank you so much for your response. It’s very encouraging to hear someone else is doing it! By the way, I loved your reviews so I have subscribed.

[@tablefor1128]

@@christydfrederick that’s so kind of you to say, it made my day, thank you and thanks for subscribing!

[@tulasipriya]

@@tablefor1128 Thanks for the informative video, and for being willing to answer questions. Sorry this is so long, but this is all completely new to me. I just ordered the Flic Floc, and phytic acid never occurred to me! But my question is with regard to flaking after quick-soaking them. To be sure I understand, first you soak them (overnight?) then dehydrate (so they stay shelf stable, I presume), then you quick-soak them again (1 teaspoon water per cup of oats) so you can get nice flakes. Did I get that correct? So my question is, do you run them through the flaker wet from the quick soak, or are they dry enough because you're only using a teaspoon. Would flaking wet grains cause a problem for the machine? Thanks for your time.

[@tablefor1128]

@@tulasipriya I’m going to try and break that down question by question. -I personally do not worry about phytic acid. I would only take measures to mitigate it if we were having oats every day. This is just my opinion, everyone has a different comfort level. -if I were to soak for phytic acid reduction I would soak/sprout overnight, rinse, then allow to dry on a sheet pan for awhile (not sure how long because I’ve never done it) until the groats were at the correct dampness for flaking. I might also use my big Excalibur dehydrator at a low setting. Another option would be to flake the groats after soaking then freeze the flakes to prevent them from going rancid so you don’t have to worry about making them shelf stable again. -if I wanted soaked oats that were shelf stable I would use my dehydrator after soaking and rinsing then, when I wanted to use them, I would do a 12 hour one teaspoon softening to get a nice flake -right now all I do is mix in 1 teaspoon of water per cup of groats and stir then leave that overnight then use it. That’s it. It does nothing to reduce phytic acid but I’m not super concerned about it because we don’t eat tons of oats. -you can, and arguably should for best results, flake damp grain. This will not damage the flaker in any way. If your oats were overly wet it might gum up the flaker but I doubt it would damage it. It would be a pain to clean but it should clean up just fine because it’s sealed wood, stainless steel, and a glass for catching the flakes. You would notice if it was getting gummed up from too wet grain and be able to stop and clean it up before it turned into a big mess and long before there was any damage. Hope that helps and feel free to ask if you have more questions!