{"id":1735,"date":"2024-09-02T09:48:42","date_gmt":"2024-09-02T07:48:42","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/fabricant-de-moulin-a-farine-quelle-solution-pour-transformer-son-ble-a-la-ferme\/"},"modified":"2024-09-19T15:43:33","modified_gmt":"2024-09-19T13:43:33","slug":"flour-mills-how-can-i-process-my-wheat-on-the-farm","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/flour-mills-how-can-i-process-my-wheat-on-the-farm\/","title":{"rendered":"Flour mills: how can I process my wheat on the farm?"},"content":{"rendered":"\n
\"\"
The Astr\u00e9\u00efa mill with automatic flour extraction<\/figcaption><\/figure>\n\n\n\n

Becoming self-sufficient in flour: producing exceptional flour<\/strong><\/h2>\n\n\n\n

Producing your own flour means choosing to stand out from the crowd by choosing an exceptional flour. White flour is finding its way less and less into consumers’ diets. Little by little, consumers are turning more and more to products that combine nutritional qualities with taste<\/strong>.<\/p>\n\n\n\n

There are basically two schools of thought on the market<\/h3>\n\n\n\n
    \n
  1. Flour mills that crush cereals<\/strong> to make white industrial flour<\/li>\n\n\n\n
  2. Flour mills that unroll cereals<\/strong>, to make more complete and nutritious flour<\/li>\n<\/ol>\n\n\n\n

    So processing your grain on site is one thing, but turning it into quality flour is a real challenge! Are you looking for a flour mill manufacturer<\/strong> that meets all your requirements?<\/p>\n\n\n\n

    Let’s take a look at these two schools.<\/p>\n\n\n\n

    Mills that crush grain<\/h2>\n\n\n\n

    Most of the flour mills<\/strong> we know are stone mills<\/strong>: they crush the grain using a grinding<\/strong> system, enabling you to produce white flour<\/strong>. The reason is simple: to increase yield, the millstones rotate rapidly, heating the grain and oxidising it. The result is white flour<\/strong> of very average quality<\/strong>, and poor nutritionally<\/strong> speaking.<\/p>\n\n\n\n

    These mills can often produce flour in large quantities<\/strong>, i.e. around 100 kg of flour per hour. As far as taste<\/strong> is concerned, the result is not really up to scratch, and you end up with a flour that doesn’t allow consumers to rediscover the flavours of yesteryear.<\/p>\n\n\n\n

    On the other hand, the advantage of this type of product may lie in the cost of acquisition: expect to pay around \u20ac5,000<\/strong> for a mill that will give you an output of 100 kg<\/strong> per hour.<\/p>\n\n\n\n

    The mills that unwind the grain<\/strong><\/h2>\n\n\n\n

    There are not many professional flour mills on the market that unroll the grain instead of crushing it.<\/p>\n\n\n\n

    \"\"
    The seeds pass through the millstones<\/figcaption><\/figure>\n\n\n\n

    The Astri\u00e9 mill<\/strong> allows you to do this. So it’s a great option if you want to buy a mill<\/strong> to process your cereals on your own premises.<\/p>\n\n\n\n

    Manufacturer of quality flour mills<\/strong><\/h2>\n\n\n\n

    Ici, ce qui va vraiment faire toute la diff\u00e9rence, c\u2019est la qualit\u00e9 de la farine produite<\/strong>. Fini la farine blanche : en d\u00e9roulant la graine, on garde tous les nutriments<\/strong>, tous les min\u00e9raux<\/strong> et les prot\u00e9ines<\/strong> du produit. Vous produisez donc une farine T80, T110 et T130, plus digeste, et qui propose un go\u00fbt in\u00e9gal\u00e9. Pour une farine de qualit\u00e9, le moulin Astri\u00e9 repr\u00e9sente la meilleure option.<\/a><\/p>\n\n\n\n

    Here, what really makes all the difference is the quality of the flour produced<\/strong>. No more white flour: by unrolling the seed, you retain all the nutrients<\/strong>, minerals<\/strong> and proteins<\/strong> in the product. The result is T80, T110 and T130 flour, which is easier to digest and has an unrivalled taste. For quality flour, the Astri\u00e9 mill is the best option<\/a>.<\/p>\n\n\n\n

    \"\"
    Astr\u00e9\u00efa Mill<\/figcaption><\/figure>\n\n\n\n

    If you want to produce gluten-free flour, this is the type of professional mill<\/strong> you need to use!<\/p>\n\n\n\n

    An attractive return<\/strong><\/h2>\n\n\n\n

    Do you want to produce better-quality flour while enjoying a high level of yield? The Astri\u00e9 mill<\/strong> is ideal. Thanks to the various sizes of grinding wheel available, you can produce between 15 and 30 kilos of flour per hour.<\/p>\n\n\n\n

    The small millstone<\/strong>, 50 cm in diameter, allows you to produce 15 kilos of flour per hour. With the extraction and bagging<\/strong> systems on the small models, you can produce continuously, so your mill never stops being fed: in 24 hours, you can produce 300 kilos of flour<\/strong>, or 6 tonnes of flour a month.<\/p>\n\n\n\n

    If you need to produce more, the output can be doubled with the large Astri\u00e9 mill<\/strong>: its 1m-diameter grinding wheel allows you to produce 30 kilos of flour per hour, or 12 tonnes per month.<\/p>\n\n\n\n

    Sidobre granite<\/strong><\/h2>\n\n\n\n

    If you want to buy a genuine Astri\u00e9 mill<\/a><\/strong>, be careful about the stone used to make the millstones. Astri\u00e9 flour mills must be made from Sidobre granite<\/strong>: it is the texture of this stone, and only this stone, that allows the cereals to be unrolled, rather than crushed, so that they retain all their nutritional properties.<\/p>\n\n\n\n

    \"\"
    Sidobre granite millstones<\/figcaption><\/figure>\n\n\n\n

    Spelt, wheat, buckwheat, soft wheat, oats, rye flour, maize flour, durum wheat<\/strong>: as long as the grains are dry enough, you can produce any type of flour<\/strong>, which is a huge advantage! The field of possibilities is wide open for you to produce wholemeal bread, biscuits, cr\u00eapes and other tasty pastries<\/strong> that will make all the difference to your customers!<\/p>\n\n\n\n

    <\/a><\/p>\n\n\n\n

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

    It’s up to you to make your choice, depending on your budget, the yield you need and the quality of flour you want to produce. If you want a high yield but a flour with few nutritional benefits, choose a traditional stone mill<\/strong>. If, on the other hand, you want to opt for quality<\/strong>, and put nutrients and taste back at the heart of your product, then the Astri\u00e9 mill<\/strong> is the one for you. To help you make the right choice, follow our step-by-step guide<\/a>!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    If you are a baker or cereal grower, you may be tempted to process wheat directly on your premises. What are your options for producing quality flour? Which flour mill manufacturers should you choose? Why should you become self-sufficient in flour? We tell you all about it!<\/p>\n","protected":false},"author":1,"featured_media":1453,"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-1735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\nFlour mills: how can I process my wheat on the farm? | 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\/flour-mills-how-can-i-process-my-wheat-on-the-farm\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flour mills: how can I process my wheat on the farm? | Astr\u00e9\u00efa\" \/>\n<meta property=\"og:description\" content=\"If you are a baker or cereal grower, you may be tempted to process wheat directly on your premises. 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