Welcome to our guide to choosing the sieve for your stone burr flour mill.
Are you a farmer, farmer-baker or simply a lover of quality products? At Astréïa we believe that being sovereign in understanding the importance of the correct sieving of cereals is essential to obtain perfect flour.
In this article, we'll walk you through the different types of screens, their features, and the factors to consider when selecting the best one for your specific needs as a professional.
Which sieve should you use to obtain high quality flour in your millstone flour mill?
You want to turn your cereal into flour. The choice of sieving is crucial depending on the flour you want to obtain. This article focuses on sieves to guide you in your choices. If you have any questions, please contact us, we will be able to help you make the right choice for your sieve(s) according to your objectives.
How to select the ideal sieve according to your cereals for your stone burr mill?
You have wheat to turn into Flour
In this article, you will be able to define the most suitable sieve for your project, depending on your objective.
You want to make flour type T150, wholemeal flour
In this case, choose a sieve with a mesh of 800 microns to obtain your wholemeal flour. Sorting wheat is essential to have clean flour. We could say that for every point raised in this article, but that's even more the case when you want to make wholemeal flour.
You want to make T130 flour, wholemeal flour slightly whiter
In this case, choose a sieve with a mesh of 600 microns on your Astréia mill and you will get your flour comfortably.
T110: You want to make T110 equivalent flour
We advise you to pass through a sieve with mesh of 470 microns to have this type of flour.
You want to make T80 flour
This is the most requested flour. In this case, the sieve with a mesh of 300 microns will best meet your needs. Please note that the 300 micron sieve is already included in all your complete mill orders. No need to add this sieve, it will already be present on your mill!
You want to make T65 flour with your Astréia flour mill
The goal of Astreia flour is not to make flour whiter unless you want/need "white" flour, as the mill will automatically make flour whiter even in T80.
The question to ask would be in this case "why / for what do you need a whiter flour? We would rather advise you to come and test your cereals with our mill, because generally T80 flour meets the expectations of the majority of our customers have never worked with an Astrié-type mill.
If for very specific needs, you still want to go for T65, we have a 250 micron sieve available. Note in this case that the output of the mill will be particularly affected (-5 to -10% output).
Which sieve to choose with your Astréïa flour mill in picture
Lentil flour, Chickpea flour, Lentil flour, Corn flour
We advise you here to take a 600 micron sieve (equiv. T130) to obtain a soft flour that is easy to work with.
You want to make Buckwheat Flour
For buckwheat flour, the settings are very close to the wheat flour settings. Note that the buckwheat is passed through the Astréia mill unshelled, in husks. The husk will be evacuated automatically during sieving.
For slightly dark flour: we recommend using a 300 micron sieve for your buckwheat flour.
For grayer flour and higher yield: choose a sieve with a mesh size of 470 microns.
Good to know!
Will your needs change over time? Are you going to start with one type of flour and later decide to process other cereals or make new flours? Feel free to keep only the T80 sieve included in your order, you will be able to add a sieve later if you need it. No obligation to buy different sieves when ordering if your project is not yet well defined.
Spelled flour
To make small spelled flour with an Astréia stone mill, choose:
a 600 micron sieve for T130 equivalent flour
an 800 micron sieve for T150 equivalent flour
Making semolina with my Astréia mill
If you want to make semolina, simply choose an 800 micron sieve + adjusting the gap between the burrs will allow you to obtain the fineness of semolina you desire.
Making flour to then make pasta
In this case, choose a sieve in 300 or 470 microns and you can obtain a very interesting flour to transform into pasta with high added value.
We have written a full article on production of flour to make pasta thanks to our Astréïa wheel mill. You can find it on our blog or find the activity of our client Biograneta who installed his mill in his farm.
Make flour to make pizzas
Choose to deliver flour equivalent to T65 to your Pizza Maker.
Your pizza maker will have to work his pizza dough differently and the texture+taste couple will be different for his end consumer. Test tastes and materials together.
