Why are we talking about an Astrié flour mill?
André and Pierre Astrié are the inventors of the famous ‘Moulin Astrié’, and gave their discovery their name. That’s why the mill is called that.
How does an Astrié flour mill work?
‘The mill is made up of a fixed lower stone wheel (known as the dormant wheel) and a rotating upper wheel. There is a hole in the middle of the upper millstone to allow the seeds to pass through.
The rotation of the grinding wheel gradually moves the grain from the centre to the periphery, crushing it little by little, before the surfaces, which become closer and softer, lead to the unbroken husks slipping off and being removed’.
During the same operation, all the substances released are intimately mixed, including the germ, despite its slightly oily and tenacious consistency.
Extract from André Astrié’s book, ‘Faire notre pain. Pourquoi ? How?’
What does the Astrié brothers find?
The progress they have made means that the distance between the grinding wheels can be perfectly controlled. We call this micrometric wheel adjustment.
This setting lets you choose the type of flour you want.
It also lets you choose the cereal you want to unroll.
In addition to this innovation, the working surfaces are rectified instead of the traditional pricking that breaks up the bran. As a result, you get calibrated flour in a single pass, with no visible bran.
And that’s exactly what we’ve kept in the Astréia mill.
Are you wondering at this stage what the differences are between a stone mill and an Astréia mill? Follow the guide!
What effect does this discovery have on the flour obtained?
The resulting flour contains all the cereal’s nutritional content. The wheat germ and all its vitamins are perfectly preserved during the process. So the flour is nutritious and easy to digest!
This result is impossible to achieve with the cylinders as it is with other old stone mills.
What’s the difference for the end customer?
Customers who eat processed flour (especially bread) always ask what new flavourings have been added to the bread. However, the cereal itself has not changed, only the process of obtaining the flour has, thanks to the Astrié mill.
What does the bakery industry currently use?
Cylinder mills are now commonplace. Their process involves several passes to crush the wheat grain. The grain is therefore crushed and passed through several times, oxidising it. It then loses all its nutritional qualities because the wheat germ is removed. But it is the germ that contains the flour’s essential nutrients. No matter which cereal you start with, the flour will be less digestible, less nutritious and its taste will be altered.
An Astrié flour mill to add value to cereals
The Astrié mill allows you to add value to your cereals, particularly if you have local or old cereals. The Astrié mill’s cereal peeling process will enhance the value of your cereals. Your customers will even ask you if you’ve changed cereal varieties, as the taste will be so different.
An Astrié mill to become self-sufficient again
Another feature of the mill that is close to our hearts, over and above its technical capabilities and its impact on taste and health, is that it allows us to move away from the mainstays of today’s industry. Allowing our farmers, cereal growers and bakers to become self-sufficient once again.
The Moulin Astrié will enable you to regain control of your cereal, your flour, your raw material and your bread for those who process it. And that’s what Astréïa’s mission is all about: helping you to become independent once again, that’s our brick in the building.
An Astrié mill to become self-sufficient again
If you’d rather watch a video, here’s a video to help you understand everything about the Astrié brothers’ invention:
