{"id":1709,"date":"2024-09-05T11:12:21","date_gmt":"2024-09-05T09:12:21","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/pourquoi-plusieurs-tamis-sur-moulin-astrie\/"},"modified":"2024-09-17T14:32:52","modified_gmt":"2024-09-17T12:32:52","slug":"why-are-there-several-sieves-at-moulin-astrie","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/why-are-there-several-sieves-at-moulin-astrie\/","title":{"rendered":"Why are there several sieves at Moulin Astri\u00e9?"},"content":{"rendered":"\n

The ash content was developed for cylinder milling.<\/p>\n\n\n\n

The higher the ash content, the higher the mineral content of the flour, i.e. the bran (the husk of the grain).<\/p>\n\n\n\n

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This standard is of little relevance on stone millstones or Astri\u00e9 millstones, since in a single pass the whole grain of wheat is in the flour. And obviously, this will differ from year to year. So the flour will not have the same quantity of minerals depending on the year, depending on the plot of land… And this explains the variations in wine, the vintages…<\/strong><\/p>\n\n\n\n

So we keep that in mind, but it’s important to understand that the specificity of the Astri\u00e9 milling process is that it works in a single pass, so we have a product that is a product of the terroir, a product that is as regular as the harvest, but which will have its own properties (depending on the climate, the plot of land\u2026).<\/p>\n\n\n\n

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So what are the sieves on an Astri\u00e9 mill?<\/h2>\n\n\n\n

Astreia sieves have different mesh openings to allow more or less bran to pass through into the flour.<\/p>\n\n\n\n

The larger the mesh opening, the higher the ash content and the more bran will pass through. The result is wholemeal flour.<\/p>\n\n\n\n