The idea of this documentary is to understand how the breads consumed in traditional bakeries are made. Naturally, the documentary goes all the way back to the flour to get a better grasp of the subject as a whole.
Improvers, additives, correctors….
The flours examined all contain improvers, additives and even correctors. The manufacturers’ main argument is to sell a flour that is stable (always identical) to the bakers they have as customers.
Bakers are even given ready-made recipes for making bread faster and more economically (in terms of time, raw materials, energy…). It goes without saying that these flours are easier to work with. Often, bakers are even afraid to change miller because they don’t know how another flour will react. When in doubt, they keep the same flour, even though they know exactly what it contains.
Blame the bakers? No, that would be far too simple. In fact, bakers have a difficult job, in which every stage must be valued in order to make a profit.
Getting back to basics, for our health
If you’re on our site, it’s because you’re probably thinking about, or even taking action on, natural flour that’s free from chemical components. Rest assured, there are still artisan mills, Astrié mills and millers who believe in a traditional local product that respects our health.
It is of course difficult to find natural flours, which is why we are often asked if we sell the flour we make with the Astréïa mill! Crushing the cereal in a stone mill such as the Astréïa mill preserves all the nutritional content of the germ in its natural state. There’s no need to add anything!
With a stone mill such as the Moulin Astrié, the germ of the grain is preserved, and only the husk is removed. By crushing the grain in a stone mill, you can preserve your local cereal and turn it into high-quality flour, with nothing inside but flour!
