{"id":1736,"date":"2024-09-02T09:46:07","date_gmt":"2024-09-02T07:46:07","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/moulin-type-astrie-la-meilleure-option-pour-une-farine-de-qualite\/"},"modified":"2024-09-19T15:53:42","modified_gmt":"2024-09-19T13:53:42","slug":"astrie-type-mill-the-best-option-for-quality-flour","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/astrie-type-mill-the-best-option-for-quality-flour\/","title":{"rendered":"Astri\u00e9 type mill: the best option for quality flour?"},"content":{"rendered":"\n

Astri\u00e9-type mills offer a lot of promise. Promises that are close to the hearts of bakers, bakery farmers and cereal growers <\/strong>who want to offer their consumers<\/strong> better, more nutritious, more complete products. Thanks to the Astri\u00e9 mill<\/strong>, breads, biscuits and brioches<\/strong> can recover their flavours of yesteryear, thanks to rediscovered know-how and techniques that cherish the seeds to preserve every benefit. So how does the Astri\u00e9 mill propose to put health back at the heart of bakery treats?<\/p>\n\n\n\n

To make good bread, you need the right ingredients<\/strong><\/h2>\n\n\n\n

Any self-respecting baker knows that to make good bread, you need good ingredients, especially good flour. But finding quality flour that’s nutritious and easy to digest isn’t as easy as it seems.<\/p>\n\n\n\n

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So many bakers have decided to produce their own flour.<\/p>\n\n\n\n

Unfortunately, however, not all mills produce quality ingredients. Often, the grain is stripped of its bran, and the flour loses all its nutritional properties. The baker is left with a white flour that has little (if any) nutritional value.<\/p>\n\n\n\n

Grinding at the heart of a good product<\/strong><\/h2>\n\n\n\n

The secret of the Astri\u00e9 mill<\/a><\/strong> lies in the way it processes the grain. Instead of being crushed, the grain is rolled between the millstones. And how is this achieved? By micrometrically<\/strong> adjusting the distance between the two millstones. It’s this precision that allows you to obtain a genuine local flour that’s good for your health.<\/p>\n\n\n\n

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Astrie type mill<\/figcaption><\/figure>\n\n\n\n

And there’s one detail that counts more than anything else in achieving a good grind. It is essential to use a sufficiently robust stone to cut these millstones: Sidobre granite<\/strong>. This is the key to successfully unrolling<\/strong> the grain without crushing it. Rye<\/strong> flour, durum wheat <\/strong>flour, soft wheat<\/strong> flour, wheat flour, maize flour<\/strong>, spelt flour, buckwheat flour, chestnut flour: properly cut, the Astri\u00e9 type millstones<\/a><\/strong> allow you to unroll any grain you wish, provided it is sufficiently dry.<\/p>\n\n\n\n

What type of flour does an Astri\u00e9 mill produce?<\/strong><\/h2>\n\n\n\n

Non-oxidised flour<\/strong><\/h3>\n\n\n\n

The flour obtained from an Astri\u00e9 type mill<\/strong> is non-oxidised, as it is obtained in a single pass between the two millstones.<\/p>\n\n\n\n

Some stone or cylinder mills are obliged to pass the flour several times between the millstones: as a result, the flour is oxidised and its quality is reduced.<\/p>\n\n\n\n

Flour that retains its bran<\/p>\n\n\n\n

Flour is classified according to its ash content, i.e. the amount of mineral matter in its composition.<\/p>\n\n\n\n

As a result, the less wheat kernel husks a flour contains<\/strong>, the lower the ash content, and vice versa.<\/p>\n\n\n\n

The flour produced by the Astri\u00e9 type mill<\/strong> retains the bran of the grain<\/strong>. By unrolling the bran rather than crushing it, you can create more complete flours, such as :<\/p>\n\n\n\n