{"id":1734,"date":"2024-09-02T09:58:05","date_gmt":"2024-09-02T07:58:05","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/transformation-du-mais-en-farine-faites-place-au-moulin-astrie\/"},"modified":"2024-09-19T15:34:49","modified_gmt":"2024-09-19T13:34:49","slug":"turning-maize-into-flour-make-way-for-the-astrie-mill","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/turning-maize-into-flour-make-way-for-the-astrie-mill\/","title":{"rendered":"Turning maize into flour: make way for the Astri\u00e9 mill!"},"content":{"rendered":"\n

This cereal is a particularly good choice. Rich in protein, magnesium and carotene<\/strong>, it also has a relatively low glycaemic index<\/strong>. So, if you want to process maize<\/strong> on your farm or on your holding, here’s how to go about it!<\/p>\n\n\n\n

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

Why make cornflour?<\/strong><\/h2>\n\n\n\n

Maize flour<\/strong> is an interesting flour, widely used in gluten-free baking<\/strong>. It is even one of the most widely used for this type of cooking, as it has a neutral, slightly sweet flavour. Its yellow hues give a lovely golden colour to pastries.<\/p>\n\n\n\n

And that’s not all! Cornflour<\/strong> is perfect for making biscuits, pancakes and sweet cakes<\/strong>, but it can also be used to make savoury dishes. You can even make your own gluten-free bread with cornflour!<\/p>\n\n\n\n

To add lightness and fluffiness to your creations, it may be useful to supplement the cornflour<\/strong> with starch<\/strong>.<\/p>\n\n\n\n

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

If you’re looking for more rustic, authentic flavours<\/strong>, combine maize flour with buckwheat flour or chestnut flour<\/strong>, which will give your confections pretty brown colours that your customers will love!<\/p>\n\n\n\n

Drying and storing maize<\/strong><\/h2>\n\n\n\n

To turn maize into flour<\/strong> successfully, the grain must first of all be well stored<\/strong>. Drying the maize<\/strong> is the step you can’t do without.<\/p>\n\n\n\n

Because well-dried maize is maize that processes better!<\/p>\n\n\n\n

To avoid clogging the professional mill<\/strong> you choose, the maize grain<\/strong> must be sufficiently dry. That way, you’ll get optimum yield and a quality grind<\/a>!<\/p>\n\n\n\n

The Astri\u00e9 maize grinder for easy unrolling<\/strong><\/h2>\n\n\n\n

The Astri\u00e9 mill is one of the best ways of turning maize into flour while retaining all its nutritional properties.<\/p>\n\n\n\n

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

In fact, as we saw above, one of the many advantages of cornflour<\/strong> is that it contains no gluten, which could be a solution for some of your customers. What’s more, since it offers exceptional nutritional qualities, it should find its place in pastries, bread-making and traditional bakery products. And with good reason: it contains 2 to 3 times more B vitamins than most fresh vegetables!<\/p>\n\n\n\n

White flour<\/strong>, which is oxidised and therefore devoid of nutritional qualities, is increasingly being discarded. The Astri\u00e9 mill<\/strong> is ideally placed to create a traditional corn flour<\/strong> that retains all its properties.<\/p>\n\n\n\n

The principle is simple: the seed is no longer crushed between the two millstones, it is completely unrolled<\/strong>. Micrometrically adjusting the gap between the two millstones produces a nutritious, home-grown corn flour!<\/p>\n\n\n\n

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

But if this professional flour mill<\/a> is best placed to turn maize into flour<\/strong>, it’s also because it’s a traditional mill<\/strong>: perfectly cut, the millstones are made from Sidobre granite<\/strong>. It’s this firmness that means the millstone no longer crushes the grain, but actually unwinds it to preserve all its properties.<\/p>\n\n\n\n

\n

The result is a gluten-free corn flour rich in nutrients, vitamins, minerals and proteins!<\/strong><\/p>\n<\/blockquote>\n\n\n\n

Choosing the right Astri\u00e9 mill for maize processing<\/strong><\/h2>\n\n\n\n

As we said above: to make quality flour, your mill must be made from Sidobre granite. But that’s not all, and you need to be vigilant when it comes to making your Astri\u00e9 mill<\/a>! There are many manufacturers on the market who claim to make mills of this type, but don’t respect the basic principles.<\/p>\n\n\n\n

To be sure you’re dealing with an Astri\u00e9 mill<\/strong>, concentrate on the grinding wheel: its size and oscillating system allow a slow rotation speed<\/strong>, otherwise you’ll have trouble producing quality maize flour<\/strong>.<\/p>\n\n\n\n

Finally, when it comes to the sieve, the manufacturer must also do a precise job: the sieve removes the stresses from the milling process, which sometimes lead to condensation and clogging. The result: higher yields and consistently better product quality!<\/p>\n\n\n\n

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

When it comes to turning maize into flour<\/strong>, the Astri\u00e9 type mill<\/strong> is a firm favourite with professionals. And since it can also produce spelt flour, soft wheat flour, chestnut flour or rye flour<\/strong>, you can offer consumers a product of unrivalled quality! So, are you ready to give it a try?<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Are you a cereal grower, a farmer baker, are you taking over a farm and want to start processing maize into flour to create sweet and savoury treats? <\/p>\n","protected":false},"author":1,"featured_media":1457,"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-1734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\nTurning maize into flour: make way for the Astri\u00e9 mill! | 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\/turning-maize-into-flour-make-way-for-the-astrie-mill\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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