hawos Easy – the name says it all

The little guy has a footprint of a mere 15 x 15 cm while delivering high performance. Its single-handed operation makes precision a cinch. Turn on the mill and set the grinding fineness – steplessly from the finest flour to coarse groats.

The high-performance industrial motor transfers 360 watts of power to the grinding stones which are made of highly robust corundum-ceramic. More than enough – even when grinding corn.

The straight-forward, shapely housing made of high-grade plywood is manufactured with care. For your hawos Easy this means: a long life-cycle and excellent stability with all the benefits of a beautiful exposed, natural and oiled wooden surface.

Exceptional packaging for exceptional engineering!



Humans have been eating gluten for eons. Gluten forming proteins are found naturally in wheat (including ancient wheat’s like einkorn, faro, Kamut®, or spelt), barley, and rye. They’re what help dough stretch and bread rise


Celiac disease, which affects an estimated 1-2% of the US population, is a medically diagnose autoimmune disease that requires strict lifetime adherence to a gluten-free diet. Another 0.2-0.4% of Americans are allergic to wheat (but not barley or rye).  


Many patients who respond well to a gluten-free diet, but don’t test positive for Celia disease, are thought to have “non-Celia gluten sensitivity.” But science is casting doubts on the usefulness of gluten-free diets for people like these. Researchers analyzed data from 10 studies, in which 1,312 adults with “non-Celia gluten sensitivity” were tested for their reaction to gluten.1 In these 10 double-blind, placebo-controlled gluten challenges (where neither the researchers nor the participants knew if they were getting a gluten-free diet or the gluten-containing control / placebo), only 16% of the patients showed gluten-specific symptoms when exposed to the gluten-containing diet, and 40% of them had similar or increased symptoms when on the gluten-free control diet. In other words, gluten is probably not the culprit in most people who think they are gluten-sensitive. Blaming gluten may keep other serious problems from being addressed.


• In a study that followed more than 100,000 US adults without celiac disease2 for more than 25 years, researchers found that eating gluten was not related to heart disease risk. In fact, the researchers cautioned that avoiding gluten may result in eating fewer whole grain foods, which may in turn increase the risk for heart disease.

• Harvard scientists3 found that people eating less gluten had a higher risk for type 2 diabetes. In fact, those in the top 20% of gluten intake were 13% less likely to get type 2 diabetes over the 30-year study period, even after adjusting for family history, exercise habits, weight, and calorie intake. Why? This may be because glutenfree foods are often made with substitutes like potato starch and tapioca that can make blood sugar spike.

• Gluten-free versions of foods have been shown to have more calories, sodium, and sugar than their regular gluten-containing counterparts, and often carry a higher price tag too.4 Real, whole grain foods are a better choice.

• Self treatment with a gluten-free diet messes up the blood test for celiac disease. Always speak with your doctor before making dietary changes.

• Self treatment with a gluten-free diet messes up the blood test for celiac disease. Always speak with your doctor before making dietary changes.


Using national health survey data from 9,341 adults in Australia, researchers found that people avoiding grains were significantly more likely to be overweight or obese than those who eat grains, despite consuming fewer calories than grain eaters. Grain avoids also ate fewer fruits, vegetables and less fiber, and were more likely to have a higher BMI and waist size. Our advice: pick meals and snacks full of whole grains, fruits, vegetables and other real foods.


For millennia, grains have been one of the most important sources of food worldwide. Today, grains provide nearly 50% of global calories,6 and are some of the most earth-friendly foods to produce. Fruits and vegetables, while very nutritious, aren’t as energy dense as grains and are harder to grow, transport, and store for year-round enjoyment. So to make up the necessary calories in fruits and vegetables, much more food would have to be grown. Similarly, raising animals for meat production requires a substantial amount of land and water. For example, beef production uses 10.19 liters of water to produce 1 calorie of food, compared to only 2.09 liters per calorie of fruits, 1.34 liters per calorie of vegetables, and 0.51 liters per calorie of grains.7 Shifting diets away from grains and towards more energy-intensive foods puts an impossible burden on our planet’s precious resources.


There are various options available in the market today both online and through brick and mortar retail shops. These provide a convenient option to mill our own flour on each meal basis, which not only provides maximum nutrition but also fantastic taste. These mills come in various options like hand operated manual flour mill, electricity operated flour mill, and solar power operated flour mill. Bring home a domestic flour mill today to reap the healthy benefits of whole grain meal after meal, every day.

The motor heart of domestic flour mill

An exceptional warranty for exceptional quality You expect your flour mill to deliver fine flour in sufficient quantity without overloading the motor. The especially resilient, robust industrial motors in hawos flour mill guarantee this. We certify the quality of our motors with a 10-year warranty.

Quiet grinding thanks to patented elastic bedding

We have developed a construction that does not require the motor and grinding attachment to be screwed directly to the housing of the flour mills. This elastic bedding is used in multiple hawos models and noticeably reduces grinding noises.

Small but powerful electric flour mill

Even the smallest hawos mill delivers top performance. We build powerful motors with an output of at least 360 watts. You can compare the mill types in this performance class on the last pages.

The strong flaunt their colours!

The larger hawos models grind using 600-watt industrial motors making them ideal for large families and cooking courses. As the largest hawos flour mill, Pegasus delivers even more power (2 levels of motorisation) and is ideal for use in natural food stores, large kitchens, small bakeries etc.

Protection built in

The high-quality protective switches found in hawos flour mills showcase that for us quality comes down to the finest of details. While visually it is an On/Off switch, it also serves as an intelligent electric circuit breaker that switches the mill off should the stones get blocked for approximately 20 seconds, thereby protecting your motor and stones.

Take a journey inside our mills

High-quality materials for the perfect finish and durability

A long lifespan is a number one priority for all hawos products, whether you choose wooden mills (solid wood or plywood) or colorful versions made of high-quality durable Makrolon poly-carbonate plastic. We place particular emphasis on ethical and ecological aspects when harvesting and processing wood. Our wood – birch and beech – is processed in a special-needs woodworking factory in Austria. Their dedication to detail and their enjoyment in being an active part in society can be seen in the exceptionally high quality they produce.

To a large extent it comes from PEFC certified forests in the surrounding region, which are used in accordance with the rules of sustainability and nature-orientated practices

We achieve a particularly high accuracy of fit with both our solid wood and plywood wood housings by using computer-controlled saws. Both versions have natural, vital surfaces, which are characteristic of wood and a delight for the senses. Our high-grade plywood housings are ideal for countries with unstable temperatures and humidity.

Many hawos mills are manufactured in a modular construction making them equally efficient and simple.

journey of our new Hawos Germany head office construction

On this page we keep you informed about our new building.

Background and construction planning Our new head office with office space, repair facilities, warehouse and underground parking is being built in the Massenheimer Weg in Bad Homburg, only a few hundred meters away from our current location. The planning for the new corporate headquarters has been going on for several years now.After many appointments with the authorities, architects and the general contractor, the third draft was finally approved!

In May 2015, the excavator finally kicked off, but not without encountering some surprises!Before the excavator could start its work on 2,100 square meters of area, a ground survey had to be prepared. These investigations revealed that archaeological findings were suspected. Construction freeze! An archeological team came on site with rakes and brushes and dug in the scorching summer heat.They found historic pieces of pottery from the time of the Romans, which was to be expected by the proximity to the Limes, as well as earth discolourations, which pointed to a settlement during the Celtics (up to 500 BC).

4. September 2015

The excavations are over! To celebrate, the newspaper ‘Taunus Zeitung’ (part of Frankfurter Neue Presse) has published a story on the history of our construction project so far.

The excavation is dredged. Pictured: Architect M. Raufenbarth, builder Ralf Pigge with wife Jutta and sons Sebastian, Johannes, Thomas and grandchild Taylor.
December 2015: The first snow. Winter is coming!

Hawos Mill History

In April 1953 Ludwig and Herta Bartsch (just moved from Berlin) founded the wholesaler of healthy nutrition products and supplied their customers from the living room. Soon, the range was larger and it was followed by the move to the Kaiser-Friedrich Promenade in the EC of a small house. A short time later, two garages were rented and not only the company area but also the number of employees increased steadily. In 1980, the number of mostly part-time employees was already 11.

In 1985, the company was handed over to Ralf Pigge. The customer base and product range continued to grow, which was also due to the good reputation of the service and its ability to deliver.

It came as it had to come, the place was soon no longer enough. So a new site was sought – and found: an old farm with stables and barn and a listed former rectory. Stables and barn were demolished and instead built a new company building. The old rectory was lovingly restored and office, kitchen and exhibition found their place here.

Until – you guessed it – everything was again too tight. Was it coincidence that the direct neighbor was looking for a buyer for his property for reasons of age? In the next construction phase, the neighboring building was rebuilt, expanding the storage area. 

But here too it soon became clear that in the long run it will become too narrow again and another solution must be found, if possible a building, completely tailored to our needs and wishes! Important criteria were: Location Bad Homburg, good accessibility for the employees, good transport connections for suppliers, expandable storage space, ecologically up-to-date, energy-saving – and it should also look good!