{"id":1694,"date":"2024-09-05T12:01:19","date_gmt":"2024-09-05T10:01:19","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/astreia-accompagne-les-professionnels-de-la-filiere-ble-farine-pain-dans-la-mise-en-place-dun-modele-durable-et-autonome\/"},"modified":"2024-09-17T12:41:21","modified_gmt":"2024-09-17T10:41:21","slug":"astreia-supports-professionals-in-the-wheat-flour-bread-sector-in-setting-up-a-sustainable-self-sufficient-model","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/astreia-supports-professionals-in-the-wheat-flour-bread-sector-in-setting-up-a-sustainable-self-sufficient-model\/","title":{"rendered":"Astre\u00efa supports professionals in the wheat-flour-bread sector in setting up a sustainable, self-sufficient model."},"content":{"rendered":"\n

Following a bitter assessment of the situation in the agricultural world, Jean-Marie XIMENA set himself the mission of instigating a change in the model of the wheat-flour-bread industry. Astre\u00efa was born in 2015 and today embodies innovation and commitment<\/strong> by offering a promising alternative to a sector in the grip of precariousness.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

A return to his roots for Jean-Marie XIMENA and a confrontation with a bitter reality<\/h2>\n\n\n\n

It was in the early 2010s, after completing his higher education and initial professional experiences that took him far from the French farmlands, that Jean-Marie XIMENA decided it was time to get back to his roots and return to the land of his childhood<\/strong>.<\/p>\n\n\n\n

In 2012, he undertook a Brevet Professionnel (vocational diploma) in farm management, specialising in organic farming, which he completed in 2015 with a CAP (vocational training certificate) in baking.<\/p>\n\n\n\n

During his training, Jean-Marie noticed the decline and precariousness of the farming world, particularly the wheat-flour-bread industry, caught between quality and production volumes. The CAP (Common Agricultural Policy) and its regulatory constraints, competition from major players and the fear of innovation exacerbate the difficulties encountered.<\/p>\n\n\n\n

The desire to participate in the renewal of the wheat-flour-bread industry<\/h2>\n\n\n\n

Convinced that a different, more sustainable and autonomous model was possible for the farming world<\/strong>, Jean-Marie became fully involved in the sector as soon as he resumed his studies. It was then that he discovered the invention of brothers Pierre and Andr\u00e9 Astri\u00e9: an exceptional stone mill, simple and respectful of the raw material and of an agricultural heritage.<\/p>\n\n\n\n

Jean-Marie, convinced by the potential and driven by a bold vision<\/strong>, decided to start manufacturing Astri\u00e9 mills<\/a> with Andr\u00e9’s agreement. Initially to meet his own needs as a cereal grower and baker, but quickly with the vision of enabling the whole sector to benefit from this innovation; from cereal growers to bakers and farmers, of course.<\/p>\n\n\n\n

In the early days of Astre\u00efa, Jean-Marie built his mills alone in his garage and, like any entrepreneur, experienced a few setbacks. But his determination drove him on, and he gradually surrounded himself with a team of enthusiasts like himself. Since then, Astre\u00efa has gone from strength to strength, and together we are pursuing our mission of instigating a radical change in the model of the wheat-flour-bread industry.<\/p>\n\n\n\n

Astre\u00efa: the commitment and expertise of an industry professional<\/h2>\n\n\n\n

Today, at Astre\u00efa, we are developing solutions to meet the needs of professional cereal growers, farmers, millers, bakers and pasters<\/strong>. But our real strength lies in our expertise as a player in the sector and in our commitment to our customers.<\/p>\n\n\n\n

Thanks to his various activities as a farmer and cereal grower, as a miller with his company Missouna and as a baker through Epanoui (a brand of breads and bakeries launched in 2023), Jean-Marie has become a real expert in the entire sector from field to bread. With this intimate understanding of the issues<\/strong> you face, our Astre\u00efa team can help you make the most of your business and advise you on the entire growing and processing process.<\/p>\n\n\n\n

At Astre\u00efa, we understand that change doesn’t happen overnight. That’s why support is an integral part of our DNA and our vision, so that everyone can calmly implement an innovative and sustainable model. A model that enables professionals to earn a fair income while enjoying greater freedom and a better life.<\/p>\n\n\n\n

Tools designed by and for professionals\u00a0<\/h2>\n\n\n\n

Our Astre\u00efa machines are much more than just tools.<\/strong> They embody the promise of a better life for you, a professional in the wheat-flour-bread chain, so that you too can make a dignified living from your work, be proud of the product you offer while helping to change the world of agriculture.<\/p>\n\n\n\n

Simple and comfortable to use, our stone mills, hullers, grain brushes and all our accessories are developed by our in-house Design Office to meet our needs and yours. This expertise<\/strong> enables us to constantly optimise our machines and offer high-performance solutions tailored to the specific needs of each professional.<\/p>\n\n\n\n

At Astre\u00efa, our team does everything in its power on a daily basis to fulfil the mission we have set ourselves, and we are delighted that you too are part of the adventure.<\/p>\n\n\n\n

Don’t hesitate to contact us via our contact form.<\/p>\n","protected":false},"excerpt":{"rendered":"

Following a bitter assessment of the situation in the agricultural world, Jean-Marie XIMENA set himself the mission of instigating a change in the model of the wheat-flour-bread industry. Astre\u00efa was born in 2015 and today embodies innovation and commitment by offering a promising alternative to a sector in the grip of precariousness. A return to […]<\/p>\n","protected":false},"author":1,"featured_media":1578,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\nAstre\u00efa supports professionals in the wheat-flour-bread sector in setting up a sustainable, self-sufficient model. | Astr\u00e9\u00efa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.moulin-astreia.com\/en\/astreia-supports-professionals-in-the-wheat-flour-bread-sector-in-setting-up-a-sustainable-self-sufficient-model\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Astre\u00efa supports professionals in the wheat-flour-bread sector in setting up a sustainable, self-sufficient model. | Astr\u00e9\u00efa\" \/>\n<meta property=\"og:description\" content=\"Following a bitter assessment of the situation in the agricultural world, Jean-Marie XIMENA set himself the mission of instigating a change in the model of the wheat-flour-bread industry. 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