Step 1: Define your project in detail<\/strong><\/h2>\n\n\n\nPerhaps you’re a baker, a farmer baker or a cereal grower<\/strong>, you work in the catering industry or you want to set up a community grouping? To successfully define a budget, it’s essential to talk about your needs first.<\/p>\n\n\n\nQuestion 1: How many kilos of flour do you need to produce per day, per week, per month?<\/h3>\n\n\n\n
It’s vital to draw up a very simple forecasting table. In the first column, you need to know how many kilos of flour you’ll need and how often. Do you need a lot of flour once a month? Do you need a regular quantity every week? Do you need fresh flour every day for your business?<\/p>\n\n\n\n
Note that stone-ground flour, and particularly Astri\u00e9 mill flour, is a living flour, so it would be ideal to consume it within 6 months.<\/p>\n\n\n\n
So answer this question:<\/p>\n\n\n\n
\n- how many kilos of flour do I need, or do we need?<\/li>\n\n\n\n
- How often do I need it?<\/li>\n<\/ol>\n\n\n\n
These answers will have an impact on the size of mill best suited to your needs. Here are the first answers:<\/p>\n\n\n\n
\n- If your requirements are around 6 tonnes of flour per month<\/strong>, or 1.5 tonnes of flour per week, or 300 kilos per 24 hours, then you should opt for an Astr\u00e9\u00efa mill with 50 cm millstones.<\/li>\n<\/ul>\n\n\n\n
\n- If your requirements are around 12 tonnes of flour per month<\/strong>, or 3 tonnes of flour per week, or 600 kilos per 24 hours, and you’re switching to milling rights, then opt for the Astr\u00e9ia mill, with its 100 cm millstones.<\/li>\n<\/ul>\n\n\n\n
The term \u2018mill size\u2019 is used, but in reality it refers to the size of the millstones.<\/p>\n\n\n\n
The size of the millstone<\/a> will depend on your flour requirements. For a 50cm Astri\u00e9 mill, the price is around \u20ac10,500 excluding VAT.<\/p>\n\n\n\nWith its 50 cm diameter grinding wheel, you can produce 15 kilos<\/strong> of flour per hour, or more than 300 kilos per 24 hours and 1.5 tonnes per week<\/strong>.<\/p>\n\n\n\nIf you want to double this output, you’ll need a larger, 1-metre grinding wheel, which will allow you to produce 30 kilos<\/strong> of flour per hour. The price will be around \u20ac16,600 excluding VAT.<\/p>\n\n\n\nQuestion 2: What nutritional qualities do you want your flour to have?<\/h3>\n\n\n\n
Be careful, because on the market for stone mills<\/strong>, you need to distinguish between traditional stone mills and \u2018Astri\u00e9\u2019 stone mills. There are also other mills, such as Austrian wooden mills. Each mill has its advantages and disadvantages. The main thing is to make a conscious choice about the type of mill you use, depending on what you want to make. If you simply want flour, or if you want a non-oxidised flour, a local flour whose grain has never been oxidised, your choice will be different!<\/p>\n\n\n\nLet’s digress for a moment:<\/p>\n\n\n\n
Is the difference between mills not clear to you? If you’d like to know the difference between an Astri\u00e9 mill and a traditional stone mill, we’ve written an article comparing them.<\/a><\/p>\n\n\n\n![\"\"](\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-26-1024x615.png\")
<\/figure>\n\n\n\nThere you are! Let’s get on with it!<\/p>\n\n\n\n
If you just want flour, you could say that any mill that complies with health and food standards will do. The question now arises if you’re looking for a professional mill that will enable you to make :<\/p>\n\n\n\n
\n- a flour that accurately reflects the grain you have<\/li>\n\n\n\n
- a \u2018terroir\u2019 flour<\/li>\n\n\n\n
- a flour that retains all the nutritional content of the grain<\/li>\n\n\n\n
- a flour that retains all the germ of the grain<\/li>\n\n\n\n
- a flour that is not oxidised or scalded<\/li>\n\n\n\n
- a flour with a unique taste for your processed products (pasta, bread, biscuits, etc.)<\/li>\n\n\n\n
- different types of flour (T80, T110, T130\u2026.) from a single mill<\/li>\n<\/ol>\n\n\n\n
If that’s the case, you’ll have to go for a Moulin Astri\u00e9, like the one we make, because it’s the only one that can meet all these criteria.<\/p>\n\n\n\n
Question 3: How can you tell an Astri\u00e9 mill from another mill with stone wheels?<\/h3>\n\n\n\n
We talked about it a few lines above, if you need to compare mills, we invite you to read the article on this subject: \u2018Comparing stone mills: can you tell the difference between an Astri\u00e9 and a traditional stone mill?<\/a>\u2019<\/p>\n\n\n\n
Question 1: How many kilos of flour do you need to produce per day, per week, per month?<\/h3>\n\n\n\n
It’s vital to draw up a very simple forecasting table. In the first column, you need to know how many kilos of flour you’ll need and how often. Do you need a lot of flour once a month? Do you need a regular quantity every week? Do you need fresh flour every day for your business?<\/p>\n\n\n\n
Note that stone-ground flour, and particularly Astri\u00e9 mill flour, is a living flour, so it would be ideal to consume it within 6 months.<\/p>\n\n\n\n
So answer this question:<\/p>\n\n\n\n
- \n
- how many kilos of flour do I need, or do we need?<\/li>\n\n\n\n
- How often do I need it?<\/li>\n<\/ol>\n\n\n\n
These answers will have an impact on the size of mill best suited to your needs. Here are the first answers:<\/p>\n\n\n\n
- \n
- If your requirements are around 6 tonnes of flour per month<\/strong>, or 1.5 tonnes of flour per week, or 300 kilos per 24 hours, then you should opt for an Astr\u00e9\u00efa mill with 50 cm millstones.<\/li>\n<\/ul>\n\n\n\n
- \n
- If your requirements are around 12 tonnes of flour per month<\/strong>, or 3 tonnes of flour per week, or 600 kilos per 24 hours, and you’re switching to milling rights, then opt for the Astr\u00e9ia mill, with its 100 cm millstones.<\/li>\n<\/ul>\n\n\n\n
The term \u2018mill size\u2019 is used, but in reality it refers to the size of the millstones.<\/p>\n\n\n\n
The size of the millstone<\/a> will depend on your flour requirements. For a 50cm Astri\u00e9 mill, the price is around \u20ac10,500 excluding VAT.<\/p>\n\n\n\n
With its 50 cm diameter grinding wheel, you can produce 15 kilos<\/strong> of flour per hour, or more than 300 kilos per 24 hours and 1.5 tonnes per week<\/strong>.<\/p>\n\n\n\n
If you want to double this output, you’ll need a larger, 1-metre grinding wheel, which will allow you to produce 30 kilos<\/strong> of flour per hour. The price will be around \u20ac16,600 excluding VAT.<\/p>\n\n\n\n
Question 2: What nutritional qualities do you want your flour to have?<\/h3>\n\n\n\n
Be careful, because on the market for stone mills<\/strong>, you need to distinguish between traditional stone mills and \u2018Astri\u00e9\u2019 stone mills. There are also other mills, such as Austrian wooden mills. Each mill has its advantages and disadvantages. The main thing is to make a conscious choice about the type of mill you use, depending on what you want to make. If you simply want flour, or if you want a non-oxidised flour, a local flour whose grain has never been oxidised, your choice will be different!<\/p>\n\n\n\n
Let’s digress for a moment:<\/p>\n\n\n\n
Is the difference between mills not clear to you? If you’d like to know the difference between an Astri\u00e9 mill and a traditional stone mill, we’ve written an article comparing them.<\/a><\/p>\n\n\n\n
<\/figure>\n\n\n\nThere you are! Let’s get on with it!<\/p>\n\n\n\n
If you just want flour, you could say that any mill that complies with health and food standards will do. The question now arises if you’re looking for a professional mill that will enable you to make :<\/p>\n\n\n\n
- \n
- a flour that accurately reflects the grain you have<\/li>\n\n\n\n
- a \u2018terroir\u2019 flour<\/li>\n\n\n\n
- a flour that retains all the nutritional content of the grain<\/li>\n\n\n\n
- a flour that retains all the germ of the grain<\/li>\n\n\n\n
- a flour that is not oxidised or scalded<\/li>\n\n\n\n
- a flour with a unique taste for your processed products (pasta, bread, biscuits, etc.)<\/li>\n\n\n\n
- different types of flour (T80, T110, T130\u2026.) from a single mill<\/li>\n<\/ol>\n\n\n\n
If that’s the case, you’ll have to go for a Moulin Astri\u00e9, like the one we make, because it’s the only one that can meet all these criteria.<\/p>\n\n\n\n
Question 3: How can you tell an Astri\u00e9 mill from another mill with stone wheels?<\/h3>\n\n\n\n
We talked about it a few lines above, if you need to compare mills, we invite you to read the article on this subject: \u2018Comparing stone mills: can you tell the difference between an Astri\u00e9 and a traditional stone mill?<\/a>\u2019<\/p>\n\n\n\n
- If your requirements are around 12 tonnes of flour per month<\/strong>, or 3 tonnes of flour per week, or 600 kilos per 24 hours, and you’re switching to milling rights, then opt for the Astr\u00e9ia mill, with its 100 cm millstones.<\/li>\n<\/ul>\n\n\n\n
- If your requirements are around 6 tonnes of flour per month<\/strong>, or 1.5 tonnes of flour per week, or 300 kilos per 24 hours, then you should opt for an Astr\u00e9\u00efa mill with 50 cm millstones.<\/li>\n<\/ul>\n\n\n\n