Astreia

Cereal farming

Are you a cereal farmer who wants to turn all or part of your production into flour?
Astreïa can help and advise you as you diversify your business.

Why diversify your business
with Astreïa stone mills?

  • Develop additional income on your farm thanks to a new product: millstone flour,
  • Add value to your cereal production by processing an easy-to-digest, top-of-the-range flour that retains all the nutritional value of the cereal (protein, fibre, minerals),
  • Take advantage of our expertise across the entire value chain, from grain to bread, to diversify your product range with complete peace of mind,
  • Choose the stone mill with the highest extraction rate (80% in a single pass).

Our milling solutions

The Authentic Mill 50

The mill
Authentic 50

  • Milling and sifting
  • Output: between 12 and 15kg of flour per hour
  • Hopper capacity: 55L or 40kg of grain (wheat)
  • 50cm stone millstones
  • With sieving machine and 300µ sieve

Discover The mill Authentic 50

The Authentique 100 mill

The mill
Authentic 100

  • Milling and sifting
  • Output: 30kg of flour per hour
  • Hopper capacity: 55L or 40kg of grain (wheat)
  • 100cm stone millstones
  • With sifting machine and 300µ sieve
  • Automatic extraction and bagging

Discover The mill Authentic 100

The Revolution mill
This mill cannot be sold on its own, without bluttery.

The mill
Revolution

  • Milling and sifting
  • Output: 60kg of flour per hour
  • Hopper capacity: 55L or 40kg of grain (wheat)
  • 100cm stone millstones
  • With sieving machine and 300µ sieve
  • Automatic extraction

Discover The mill Revolution

Discover our other stone mills

Our machines for preparing your grain

Grain brush

Find out more

Husker

Find out more

Our transfer screws

vis transfert

Compact transfer screw

Compatible only with machines in the Astreïa range

Find out more
vis transfert

Universal transfer screw

Compatible with all types of machine (Astreïa range or not)

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Discover also our complementary solutions

Need more information?

Ask our team for advice

Our customers' testimonials

Sébastien PINOT
Bakeries Pinot / Atelier des Délices

Vosges (88)

Great flour for exceptional bread! Thank you for giving us such a wonderful experience thanks to Le Moulin.

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Lionel VILLEROT
Flour mill Bernatot

Bressolles (03)

What's changed: we're able to obtain greater regularity and a high quality of grind for T80 flour.

Flour mill Bernatot and Moulin Astréïa for its flours

Christophe Prodel
Bakery Des Rêves et du Pain

Montpellier (34)

A visit to the Des Rêves et du Pain bakery in Montpellier, where we discover its range of local products, made with their own Astrié flour.

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Amaury Fieutelot
Bakery La Rue Palloy

Clichy (92)

If I had to start a bakery from scratch, I'd keep the mill and the working methods I've created around it.
It makes us better bakers.

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Didier Lavry
Bakery Le Petit Mitron

Paris (75011)

We've always wanted to work with a local flour, a flour of excellence, unique. A flour that suits us.

Find out more