The best quality flour
The Astreïa mill produces the highest quality flour as efficiently as possible. The Astreïa mill takes its name from the discovery of Pierre and André Astrié: the famous Astrié type mill.
The quality of the flour depends on how it is ground.
Here, the wheat kernel is sanded, unrolled between the two millstones and not crushed. The germ is thus intimately incorporated into the kernel.
The flour also contains the protein base of the wheat kernel, which is one of the envelopes of the kernel itself.
In short, this milling process makes it possible to obtain a flour made up of the whole wheat kernel, instead of a flour without the wheat germ, which is not very nutritious and has a high gluten content.
The efficient operation of the Astréïa mill
The efficiency of this mill is due to the way it works: the grain is not crushed by the weight of the rotating millstone, but rather unwound by the action of the millstones brushing against each other.
The system invented by Pierre and André Astrié allows micrometric adjustment of the distance between the grinding wheels. This is what allows the quality and finesse of the grinding, with an extraction rate of 80% in a single pass.
The flour is not overheated or oxidised. On any other mill, you need several passes between the millstones or cylinders to achieve such a high extraction rate.
In a nutshell
The Astreïa mill, of the Astrié type, produces fine, nutritious flour that is a true reflection of your wheat or cereal. A local flour!
