Astreia

Milling

Are you a miller looking to offer your customers a more authentic flour while remaining competitive, or simply to tap into new markets?

Astreïa can help you with your project!

Why invest in an Astreïa
mill?

  • Expand your product range with high added-value milling flour and stand out from the crowd with an exceptional top-of-the-range flour,
  • Process small batches at lower cost thanks to our energy-efficient mills, capture new markets and become more self-sufficient,
  • Respond to growing consumer demand for a local flour, a stone-ground flour that retains all the cereal’s nutrients (protein, fibre, minerals),
  • Take advantage of our expertise across the whole grain-to-bread chain to diversify your offering with complete peace of mind,
  • Choose the stone mill with the best extraction rate (80% in a single pass) and the best energy efficiency.

Our solutions for you

The Revolution mill
This mill cannot be sold on its own, without bluttery.

The mill
Revolution

  • Milling and sifting
  • Output: 60kg of flour per hour
  • Hopper capacity: 55L or 40kg of grain (wheat)
  • 100cm stone millstones
  • With sieving machine and 300µ sieve
  • Automatic extraction

Discover The mill Revolution

Discover our other stone mills

Our machines for preparing your grain

Grain brush

Find out more

Husker

Find out more

Our transfer screws

vis transfert

Compact transfer screw

Compatible only with machines in the Astreïa range

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vis transfert

Universal transfer screw

Compatible with all types of machine (Astreïa range or not)

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Discover also our complementary solutions

Need more information?

Ask our team for advice

Our customers' testimonials

Christophe Prodel
Bakery Des Rêves et du Pain

Montpellier (34)

A visit to the Des Rêves et du Pain bakery in Montpellier, where we discover its range of local products, made with their own Astrié flour.

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Joël PFAUWADEL
The Dahlias Farm

Berrwiller (68)

After almost 1 year of using our grain brush, it has become an indispensable tool and an asset for flour marketing.

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Didier Lavry
Bakery Le Petit Mitron

Paris (75011)

We've always wanted to work with a local flour, a flour of excellence, unique. A flour that suits us.

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Sébastien PINOT
Bakeries Pinot / Atelier des Délices

Vosges (88)

Great flour for exceptional bread! Thank you for giving us such a wonderful experience thanks to Le Moulin.

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Lionel VILLEROT
Flour mill Bernatot

Bressolles (03)

What's changed: we're able to obtain greater regularity and a high quality of grind for T80 flour.

Flour mill Bernatot and Moulin Astréïa for its flours