The advantage of flour from an Astrié Mill over flour from a traditional stone mill:
- less oxidised
- less heated
Astrié flour: Preserving the nutritional properties of the grain…
Astrié flour is the complete reflection of the nutritional properties of the wheat grain, since everything in the cereal is preserved and intimately blended.
The Astrié mill, like all traditional stone mills, produces local flour.
With an extraction rate of 80% in a single pass
Where the Astrié mill makes a difference is in its extraction rate.
As the Astrié mill has an extraction rate of 80% in a single pass, the grain is not heated or oxidised. The flour is therefore an exact reflection of the grain.
What’s more, the flour will be finer and therefore more pleasant to the touch and more pleasant for the baker’s work.
Astrié flour compared to flour from a roller mill?
Compared with a roller mill, the flour is obviously nothing like it, since the principle of the roller mill is to break down the grain of wheat and then reassemble it to find a standard (T80, T110, etc.). This standard was initially based on the colour of the flour.
With a roller mill, you get a flour that is very low in trace elements and fibre, but which is white!
Most of the nutritional benefits of the wheat grain are in the germ and as everything is broken down with a roller mill, all or almost all the properties are lost when the grain is crushed in the roller mill.
What’s more, when pharmacies sell food supplements made from wheat germ, it raises questions about the logic of the situation!
In fact, we eat poor quality flour and therefore need supplementary diets to regain the nutritional benefits of wheat germ !!!!
With flour from an Astrié Mill, the germ is absolutely preserved, allowing the flour to retain the full benefits of the wheat grain and so not having to supplement with anything!
For the same amount of wheat and the same use of flour, flour from an Astrié mill :
- preserves the wheat-starch bond
- respects the wheat kernel
- unwinds it gently
- in a single pass
We don’t need to tamper with the wheat to increase protein levels and wheat-starch bonds. Simply because Astrié milling respects the grain and is gentle enough to deliver all its properties. The baker can therefore work with the raw material in an authentic way.
