{"id":1725,"date":"2024-09-02T17:33:39","date_gmt":"2024-09-02T15:33:39","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/devez-vous-vous-former-a-la-meunerie\/"},"modified":"2024-09-18T13:00:23","modified_gmt":"2024-09-18T11:00:23","slug":"cereal-producers-and-bakers-do-you-need-milling-training","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/cereal-producers-and-bakers-do-you-need-milling-training\/","title":{"rendered":"Cereal producers and bakers: Do you need milling training?"},"content":{"rendered":"\n

Flour milling<\/strong> is an art that requires great expertise<\/a>. Choosing the right flour for each type of bread, pastry, pasta or biscuit<\/strong> is a well-kept secret<\/strong> for millers<\/strong>, who are constantly expanding their knowledge of cereals and milling. How do they produce their flour? Why is the milling<\/strong> sector in a bad way? What strategies are millers putting in place to win back the hearts of consumers in search of quality? Le monde de la meunerie takes you behind the scenes of bread, so dear to the hearts of the French!<\/p>\n\n\n\n

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

An essential and constantly evolving profession<\/strong><\/h2>\n\n\n\n

Over the years, the world of flour milling<\/strong> has evolved enormously, constantly adapting to the world in which it finds itself. Today, as in many other sectors, technology<\/strong> plays an important role in this world, where productivity is increasingly at the heart of operations. New technologies<\/strong> for transforming cereals into flour are constantly presenting millers<\/strong> with new challenges, which can sometimes be difficult to adapt to.<\/p>\n\n\n\n

But if there’s one thing that hasn’t changed, it’s the know-how<\/strong>, meticulousness<\/strong> and craftsmanship<\/strong> of millers, who are absolutely essential to running mills and producing good bread. Because yes, to produce truly high-quality flour, even the most modern mills need the expert knowledge of millers!<\/p>\n\n\n\n

And even in France, where bread is king, the milling industry is going through a difficult period: falling bread sales<\/strong> and competition<\/strong> from other flour producers around the world are shaking up the sector, which has to find new strategies to survive!<\/p>\n\n\n\n

The new strategy: making the most of cereals<\/strong><\/h2>\n\n\n\n

To meet these new challenges, millers<\/strong> have no choice but to review their strategy. If they are to win new customers and regain their place in the hearts of the French, the time has come to focus on health.<\/p>\n\n\n\n

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

More fibre!<\/h2>\n\n\n\n

To offer more nutritious breads, we need to say goodbye to the traditional white bread recipe. White flour<\/strong> is an oxidised flour<\/strong>, devoid of nutritional qualities. Vitamins, proteins, fibre, essential amino acids and minerals<\/strong> are all missing from white flour, which is no longer to the taste of the French.<\/p>\n\n\n\n

More types of cereal, and organic!<\/strong><\/h2>\n\n\n\n

Older varieties<\/strong> offer many health benefits for consumers. Although they are still few and far between, farmers and artisan bakers are gradually reviving the cultivation of these varieties, chosen for their nutritional benefits and taste<\/strong>. Unmanipulated and grown according to the rules of organic farming, these ancient cereals are winning over the hearts of buyers who want to look after their health while enjoying themselves. Buckwheat, spelt, petit \u00e9peautre and millet<\/strong> offer a whole new range of tastes to tantalise the taste buds!<\/p>\n\n\n\n

Selecting the right mills<\/strong><\/h2>\n\n\n\n

But to get the best out of these cereals, you need the right mill<\/strong>! Unfortunately, traditional stone mills and cylinder mills, which are widely used in the milling world, are not suitable for producing \u2018healthy\u2019 flour. Their high rotation speed oxidises the grain, which loses all its nutrients. The idea is to find a mill that :<\/p>\n\n\n\n