Transmission by the ‘elders
To work with a mill that is renowned for its design, reliability and unrivalled flour quality.
The flour obtained from the Astreïa mill is a very high quality product, which André Astrié describes in his book ‘Faire notre pain. Pourquoi ? Comment’ (published by H&B Perié for A. Tritsch, 2006, ISBN 2 908600 29 3):
‘The rotation of the grinding wheel gradually brings the gain from the centre to the periphery, crushing it little by little before the surfaces, which are increasingly close and smooth, lead to the unbroken envelopes sliding off and being removed.
During the same operation, all the substances are intimately mixed, including the germ, despite its slightly oily and tenacious consistency. [. . .]
Thanks to this process, we achieve an extraction rate of 80% and produce a stone flour with an incomparable flavour, all in a single pass’.
For flour quality
Astreïa mill flour is a :
– Non-oxidised because it is obtained in a single pass. Other mills (stone or cylinder mills) are obliged to multiply the number of passes in order to increase their output. This oxidises the flour and reduces its quality.
This oxidation also occurs during the pneumatic transport of flour in mill feed pipes.
– Nutritious: the germ of the wheat kernel is not separated from the kernel, as it is in cylinder milling, but intimately mixed with it as the millstone rotates. The germ of the wheat kernel contains vitamins and mineral salts.
Its presence in flour enriches it with :
- Vitamin E
- Vitamins B1, B2, B3, B5, B6 and B9
- Mineral salts (phosphorus, zinc, magnesium, manganese, iron, potassium, copper)
- Fibre
- Protein
Flour of this kind, without deficiencies, forms the basis of a healthy, balanced diet.
– Digest: The flour used to make bread must be healthy. But only flour milled with stone millstones like the Astreïa mill can provide this. This milling process sands away the husk of the wheat kernel to extract the protein-bearing cells and incorporate them into the flour. It is these cells that contain the enzymes that enable the starch to be hydrolysed, known as diastases. This is the only way to ensure that your bread is digestible and healthy.
