Option 1: Professional roller flour mills<\/strong><\/h2>\n\n\n\nRoller flour mills<\/strong> came into being after stone mills<\/strong>, in response to the need for higher yields<\/strong>. They found their place in industrial production by offering a particularly high speed of rotation<\/strong> for the cylinders<\/strong>, which enabled large quantities of flour<\/strong> to be produced. The problem is that this speed of rotation<\/strong> also heats up the grain<\/strong> excessively, causing it to lose all its nutrients<\/strong>. So, when it comes to producing quality flour, the battle between the roller mill<\/strong> and the stone mill<\/strong> immediately gives the upper hand to the stone mill<\/strong>!<\/p>\n\n\n\nBut since there are so many types of stone mill<\/strong> on the market\u2026 here are a few tips to help you find your way around!<\/p>\n\n\n\nOption 2: Professional stone flour mills<\/strong><\/h2>\n\n\n\nTyrolean\u2019 mills<\/strong><\/h3>\n\n\n\nIn the family of mills with stone wheels<\/strong>, we find the \u2018Tyrol<\/strong>\u2019 type mill. Made in Austria, these millstones are made from Naox stone<\/strong>. This stone, which comes from Greece<\/strong>, is particularly well known for its highly abrasive qualities<\/strong>. It also contains a very hard rock<\/strong> called corundum<\/strong>, which enhances the abrasive qualities of the grinding wheels.<\/p>\n\n\n\nSome manufacturers choose to use granite to reconstitute the grinding stone<\/strong>. What’s more, depending on the output<\/strong> you need, you can choose different sizes of grinding wheel<\/strong>: they come in diameters from 30 cm to 160 cm<\/strong>.<\/p>\n\n\n\nHowever, the grinding wheels on Tyrolean mills<\/strong> have a tendency to move apart<\/strong>. For this reason, they should always be fixed on a central axis<\/strong>: the quality of your professional mill<\/strong> depends on ensuring that the manufacturer<\/strong> meets this essential technical specification.<\/p>\n\n\n\nSince they are self-sharpening<\/strong>, they require no special maintenance, and can be changed every 30 years.<\/p>\n\n\n\nThe main disadvantage<\/strong> of this type of mill is the level of abrasion on the millstones<\/strong>, which is considered to be too high. In fact, the millstones<\/strong> grind<\/strong> the whole grain: germ and kernel<\/strong> included. The result? You end up with a flour that is richer in cellulose<\/strong> and less easily digestible<\/strong>.<\/p>\n\n\n\nNote, however, that if you want to devote yourself primarily to growing small spelt<\/strong>, for example, an ancient cereal rich in nutrients, the abrasiveness of the Tyrol mill<\/strong> will give a particularly interesting result, as it is a harder grain<\/strong>.<\/p>\n\n\n\nSamap\u2019 mills<\/h3>\n\n\n\n
Another member of the family of professional stone flour mills<\/strong> is the Samap mill<\/strong>. Made in Alsace, like the mills in the Tyrol<\/strong>, it features millstones made from reconstituted stone (corundum and Naxos<\/strong>), bonded with a cement rich in natural magnesium.<\/p>\n\n\n\nWith this type of mill<\/strong>, the grinding wheels<\/strong> are curved and auto-a\ufb00utable<\/strong>. Smaller than the Astri\u00e9 mills<\/strong> (which we’ll talk about next), the grindstones range in size from 20 to 35 cm<\/strong> in diameter. Their output ranges from 60 to 150 kg\/h<\/strong>. This output will vary depending on the motor and the \ufb01nesse of the grind you wish to obtain. Even though this type of mill has a high rotation speed<\/strong>, the flour does not heat up, thanks to a fan cooling<\/strong> system.<\/p>\n\n\n\nA word of warning, however: with this type of professional flour mill<\/strong>, the sifting<\/strong> process is separate from the mill. This can have a major impact on your yield.<\/p>\n\n\n\nAstri\u00e9 mills: 3 reasons to choose them<\/strong><\/h3>\n\n\n\nIf your aim is to create rich, nutritious flour, your quest for the ideal professional flour mill<\/strong> will lead you to the Astri\u00e9 mill<\/strong>. There’s no doubt that the properties of its Sidobre<\/strong> granite millstones<\/a> will win you over! But to really understand, let’s take a closer look at why this professional flour mill<\/strong> is the one for you\u2026<\/p>\n\n\n\n![\"\"](\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-9.png\")
<\/figure>\n\n\n\n<\/a><\/p>\n\n\n\n![\"\"](\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-8-1024x615.png\")
<\/figure>\n\n\n\nReason no. 1: Easier to digest flour<\/strong><\/h2>\n\n\n\nWith the industrialisation of cereal production, flour has become less and less digestible. So-called \u2018hybrid\u2019 cereals are to blame, with their ever-increasing gluten content, a guarantee of bread with great puffing power<\/strong>.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-7.png\")
Flour at the bottom of the Moulin Astr\u00e9\u00efa sifting mill<\/figcaption><\/figure>\n\n\n\nYes, but what consumers are looking for these days is not so much bread as the size of a hot-air balloon, but bread they can digest\u2026 and that can quickly become a real challenge!<\/p>\n\n\n\n
Grind the husk of the grain to make it digestible<\/h3>\n\n\n\n
The Astri\u00e9 professional flour mill<\/strong> is a real step forward for farmers, millers, bakers and cereal producers who want to offer consumers easily digestible flour<\/a>.<\/p>\n\n\n\nThis professional flour mill<\/strong> sands the husk of the wheat kernel to extract the protein-bearing cells and incorporate them into the flour. And it is these protein-base cells that contain the enzymes that enable starch hydrolysis.<\/p>\n\n\n\n\nIn short, the Astri\u00e9 mill<\/strong> does away with the need to grind seeds, making them easier to digest and healthier! A unique milling<\/strong> process, which is good news for those who were wondering how to offer consumers quality flour\u2026<\/p>\n<\/blockquote>\n\n\n\nWhat about gluten-free?<\/strong><\/h3>\n\n\n\nOne of the issues we’re also hearing more and more about is gluten-free. In just a few years, digestive problems linked to gluten have multiplied, and celiac disease, intolerance and sensitivity to gluten are becoming more and more common, all around us.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-6.png\")
Making gluten-free flour on the farm with an Astri\u00e9 mill<\/figcaption><\/figure>\n\n\n\nAnd bakers sometimes find themselves hand and foot tied to a gluten-filled cereal, unable to find a mill that can produce a flour that respects consumer health.<\/p>\n\n\n\n
The good news is that the Astri\u00e9 mill<\/strong> can also produce gluten-free flour! To comply with the regulations governing the production of gluten-free foods, your mill must be entirely dedicated to this type of production. In that case, you’ll need a second mill, in a separate room, to produce gluten-free flour.<\/p>\n\n\n\nIf your budget is more limited, you can simply opt to buy just one Astri\u00e9 mill, but two bluteries<\/strong>. One will be used to produce gluten-free flour, and the other to produce gluten-enriched flour.<\/p>\n\n\n\nIt’s as simple as that: all you have to do is<\/p>\n\n\n\n
\n- disconnect<\/strong> the mill from the sifting mill that produces the gluten flour,<\/li>\n\n\n\n
- clean it thoroughly with water and<\/li>\n\n\n\n
- connect it to the second sifting mill, which is located in a room dedicated to the production of gluten-free flour<\/strong>.<\/li>\n<\/ul>\n\n\n\n
In fact, your gluten-free flour<\/strong> must never come into contact with a product that contains gluten: rigour is essential!<\/p>\n\n\n\nThis procedure should be followed as soon as you switch from one production method to the other. It’s quick and easy, and allows you to cater for a growing segment of customers who can no longer feed themselves with traditional white flour.<\/p>\n\n\n\n
Reason no. 2: A mill that respects the grain<\/strong><\/h2>\n\n\n\nThe flour produced by the Astri\u00e9 professional mill is full of nutrients<\/strong><\/a>. In fact, by not crushing the grain, but unrolling it, all its nutritional properties are preserved. And that’s exactly what consumers are now interested in: finding the trace elements, vitamins, minerals and fibre<\/strong> that are good for their health!<\/p>\n\n\n\nWith roller mills<\/strong>, it’s impossible to respect the properties of the grain. In fact, the major nutritional benefits of wheat lie<\/strong> in the germ<\/strong>. When you use a roller mill to crush the grain, all or almost all the properties are lost, and you end up with a white flour with very (too) limited benefits.<\/p>\n\n\n\nReason no. 3: Better taste<\/strong><\/h2>\n\n\n\nThanks to the quality of the flour produced<\/strong>, the Astri\u00e9 professional flour mill allows you to rediscover the flavours of farmhouse bread, pasta, cr\u00eapes, galettes and biscuits of yesteryear. The cereals are respected, allowing you to create preparations with exceptional products that make a real difference to your customers.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-5.png\")
A mill with a transparent wall to show your customers how flour is made!<\/figcaption><\/figure>\n\n\n\nRye flour, wheat flour, durum wheat flour, soft wheat flour, maize flour, spelt flour, buckwheat flour, chestnut flour\u2026<\/strong> With the Astri\u00e9 type mill, you can grind all these cereals: the solutions for offering taste to your customers are therefore infinite!<\/p>\n\n\n\nCombining taste, quality and digestibility in flour is a real challenge, and one that the Astri\u00e9 mill meets with flying colours. Wholemeal flour, gluten-free flour<\/strong>: whatever type of flour you want to produce, the Astri\u00e9 professional mill<\/a> has the solution. A return to good, nutrient-rich products that respect consumers’ health is THE way to win back their hearts!<\/em><\/a><\/p>\n\n\n\n![\"\"](\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-4-1024x615.png\")
<\/figure>\n\n\n\n<\/a><\/p>\n\n\n\n![\"\"\/](\"https:\/\/static.wixstatic.com\/media\/b249d6_c56cb4c441664a8c9b42c5668de47869~mv2.jpg\/v1\/fill\/w_1181,h_709,al_c,q_85,enc_auto\/b249d6_c56cb4c441664a8c9b42c5668de47869~mv2.jpg\")
<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"Are you looking for a professional flour mill, but wondering which one to choose? Stone mill? Roller mill? Which manufacturer should you trust to ensure you get the ideal flour for your project? To help you make your choice, let’s take a look at all the solutions available to you!<\/p>\n","protected":false},"author":1,"featured_media":1435,"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-1737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\n
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Stone mill? Roller mill? Which manufacturer should you trust to ensure you get the ideal flour for your project? To help you make your choice, let's take a look at all the solutions available to you!","og_url":"https:\/\/www.moulin-astreia.com\/en\/professional-flour-mills-how-do-you-choose\/","og_site_name":"Astr\u00e9\u00efa","article_publisher":"https:\/\/www.facebook.com\/moulin.astreia","article_published_time":"2024-09-02T07:44:13+00:00","article_modified_time":"2024-09-19T14:10:43+00:00","og_image":[{"width":1480,"height":1110,"url":"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-21.jpeg","type":"image\/jpeg"}],"author":"admin_fourmizz","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin_fourmizz","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.moulin-astreia.com\/en\/professional-flour-mills-how-do-you-choose\/#article","isPartOf":{"@id":"https:\/\/www.moulin-astreia.com\/en\/professional-flour-mills-how-do-you-choose\/"},"author":{"name":"admin_fourmizz","@id":"https:\/\/www.moulin-astreia.com\/en\/#\/schema\/person\/a41094479e278a69dd0e89a285409f13"},"headline":"Professional flour mills: how do you choose?","datePublished":"2024-09-02T07:44:13+00:00","dateModified":"2024-09-19T14:10:43+00:00","mainEntityOfPage":{"@id":"https:\/\/www.moulin-astreia.com\/en\/professional-flour-mills-how-do-you-choose\/"},"wordCount":1501,"publisher":{"@id":"https:\/\/www.moulin-astreia.com\/en\/#organization"},"image":{"@id":"https:\/\/www.moulin-astreia.com\/en\/professional-flour-mills-how-do-you-choose\/#primaryimage"},"thumbnailUrl":"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-21.jpeg","articleSection":["Non classifi\u00e9(e)"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.moulin-astreia.com\/en\/professional-flour-mills-how-do-you-choose\/","url":"https:\/\/www.moulin-astreia.com\/en\/professional-flour-mills-how-do-you-choose\/","name":"Professional flour mills: how do you choose? 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But since there are so many types of stone mill<\/strong> on the market\u2026 here are a few tips to help you find your way around!<\/p>\n\n\n\n In the family of mills with stone wheels<\/strong>, we find the \u2018Tyrol<\/strong>\u2019 type mill. Made in Austria, these millstones are made from Naox stone<\/strong>. This stone, which comes from Greece<\/strong>, is particularly well known for its highly abrasive qualities<\/strong>. It also contains a very hard rock<\/strong> called corundum<\/strong>, which enhances the abrasive qualities of the grinding wheels.<\/p>\n\n\n\n Some manufacturers choose to use granite to reconstitute the grinding stone<\/strong>. What’s more, depending on the output<\/strong> you need, you can choose different sizes of grinding wheel<\/strong>: they come in diameters from 30 cm to 160 cm<\/strong>.<\/p>\n\n\n\n However, the grinding wheels on Tyrolean mills<\/strong> have a tendency to move apart<\/strong>. For this reason, they should always be fixed on a central axis<\/strong>: the quality of your professional mill<\/strong> depends on ensuring that the manufacturer<\/strong> meets this essential technical specification.<\/p>\n\n\n\n Since they are self-sharpening<\/strong>, they require no special maintenance, and can be changed every 30 years.<\/p>\n\n\n\n The main disadvantage<\/strong> of this type of mill is the level of abrasion on the millstones<\/strong>, which is considered to be too high. In fact, the millstones<\/strong> grind<\/strong> the whole grain: germ and kernel<\/strong> included. The result? You end up with a flour that is richer in cellulose<\/strong> and less easily digestible<\/strong>.<\/p>\n\n\n\n Note, however, that if you want to devote yourself primarily to growing small spelt<\/strong>, for example, an ancient cereal rich in nutrients, the abrasiveness of the Tyrol mill<\/strong> will give a particularly interesting result, as it is a harder grain<\/strong>.<\/p>\n\n\n\n Another member of the family of professional stone flour mills<\/strong> is the Samap mill<\/strong>. Made in Alsace, like the mills in the Tyrol<\/strong>, it features millstones made from reconstituted stone (corundum and Naxos<\/strong>), bonded with a cement rich in natural magnesium.<\/p>\n\n\n\n With this type of mill<\/strong>, the grinding wheels<\/strong> are curved and auto-a\ufb00utable<\/strong>. Smaller than the Astri\u00e9 mills<\/strong> (which we’ll talk about next), the grindstones range in size from 20 to 35 cm<\/strong> in diameter. Their output ranges from 60 to 150 kg\/h<\/strong>. This output will vary depending on the motor and the \ufb01nesse of the grind you wish to obtain. Even though this type of mill has a high rotation speed<\/strong>, the flour does not heat up, thanks to a fan cooling<\/strong> system.<\/p>\n\n\n\n A word of warning, however: with this type of professional flour mill<\/strong>, the sifting<\/strong> process is separate from the mill. This can have a major impact on your yield.<\/p>\n\n\n\n If your aim is to create rich, nutritious flour, your quest for the ideal professional flour mill<\/strong> will lead you to the Astri\u00e9 mill<\/strong>. There’s no doubt that the properties of its Sidobre<\/strong> granite millstones<\/a> will win you over! But to really understand, let’s take a closer look at why this professional flour mill<\/strong> is the one for you\u2026<\/p>\n\n\n\n <\/a><\/p>\n\n\n\n With the industrialisation of cereal production, flour has become less and less digestible. So-called \u2018hybrid\u2019 cereals are to blame, with their ever-increasing gluten content, a guarantee of bread with great puffing power<\/strong>.<\/p>\n\n\n\n Yes, but what consumers are looking for these days is not so much bread as the size of a hot-air balloon, but bread they can digest\u2026 and that can quickly become a real challenge!<\/p>\n\n\n\n The Astri\u00e9 professional flour mill<\/strong> is a real step forward for farmers, millers, bakers and cereal producers who want to offer consumers easily digestible flour<\/a>.<\/p>\n\n\n\n This professional flour mill<\/strong> sands the husk of the wheat kernel to extract the protein-bearing cells and incorporate them into the flour. And it is these protein-base cells that contain the enzymes that enable starch hydrolysis.<\/p>\n\n\n\n In short, the Astri\u00e9 mill<\/strong> does away with the need to grind seeds, making them easier to digest and healthier! A unique milling<\/strong> process, which is good news for those who were wondering how to offer consumers quality flour\u2026<\/p>\n<\/blockquote>\n\n\n\n One of the issues we’re also hearing more and more about is gluten-free. In just a few years, digestive problems linked to gluten have multiplied, and celiac disease, intolerance and sensitivity to gluten are becoming more and more common, all around us.<\/p>\n\n\n\n And bakers sometimes find themselves hand and foot tied to a gluten-filled cereal, unable to find a mill that can produce a flour that respects consumer health.<\/p>\n\n\n\n The good news is that the Astri\u00e9 mill<\/strong> can also produce gluten-free flour! To comply with the regulations governing the production of gluten-free foods, your mill must be entirely dedicated to this type of production. In that case, you’ll need a second mill, in a separate room, to produce gluten-free flour.<\/p>\n\n\n\n If your budget is more limited, you can simply opt to buy just one Astri\u00e9 mill, but two bluteries<\/strong>. One will be used to produce gluten-free flour, and the other to produce gluten-enriched flour.<\/p>\n\n\n\n It’s as simple as that: all you have to do is<\/p>\n\n\n\n In fact, your gluten-free flour<\/strong> must never come into contact with a product that contains gluten: rigour is essential!<\/p>\n\n\n\n This procedure should be followed as soon as you switch from one production method to the other. It’s quick and easy, and allows you to cater for a growing segment of customers who can no longer feed themselves with traditional white flour.<\/p>\n\n\n\n The flour produced by the Astri\u00e9 professional mill is full of nutrients<\/strong><\/a>. In fact, by not crushing the grain, but unrolling it, all its nutritional properties are preserved. And that’s exactly what consumers are now interested in: finding the trace elements, vitamins, minerals and fibre<\/strong> that are good for their health!<\/p>\n\n\n\n With roller mills<\/strong>, it’s impossible to respect the properties of the grain. In fact, the major nutritional benefits of wheat lie<\/strong> in the germ<\/strong>. When you use a roller mill to crush the grain, all or almost all the properties are lost, and you end up with a white flour with very (too) limited benefits.<\/p>\n\n\n\n Thanks to the quality of the flour produced<\/strong>, the Astri\u00e9 professional flour mill allows you to rediscover the flavours of farmhouse bread, pasta, cr\u00eapes, galettes and biscuits of yesteryear. The cereals are respected, allowing you to create preparations with exceptional products that make a real difference to your customers.<\/p>\n\n\n\n Rye flour, wheat flour, durum wheat flour, soft wheat flour, maize flour, spelt flour, buckwheat flour, chestnut flour\u2026<\/strong> With the Astri\u00e9 type mill, you can grind all these cereals: the solutions for offering taste to your customers are therefore infinite!<\/p>\n\n\n\n Combining taste, quality and digestibility in flour is a real challenge, and one that the Astri\u00e9 mill meets with flying colours. Wholemeal flour, gluten-free flour<\/strong>: whatever type of flour you want to produce, the Astri\u00e9 professional mill<\/a> has the solution. A return to good, nutrient-rich products that respect consumers’ health is THE way to win back their hearts!<\/em><\/a><\/p>\n\n\n\n <\/a><\/p>\n\n\n\n Are you looking for a professional flour mill, but wondering which one to choose? Stone mill? Roller mill? Which manufacturer should you trust to ensure you get the ideal flour for your project? To help you make your choice, let’s take a look at all the solutions available to you!<\/p>\n","protected":false},"author":1,"featured_media":1435,"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-1737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\nOption 2: Professional stone flour mills<\/strong><\/h2>\n\n\n\n
Tyrolean\u2019 mills<\/strong><\/h3>\n\n\n\n
Samap\u2019 mills<\/h3>\n\n\n\n
Astri\u00e9 mills: 3 reasons to choose them<\/strong><\/h3>\n\n\n\n
<\/figure>\n\n\n\n<\/figure>\n\n\n\nReason no. 1: Easier to digest flour<\/strong><\/h2>\n\n\n\n
Grind the husk of the grain to make it digestible<\/h3>\n\n\n\n
\n
What about gluten-free?<\/strong><\/h3>\n\n\n\n
\n
Reason no. 2: A mill that respects the grain<\/strong><\/h2>\n\n\n\n
Reason no. 3: Better taste<\/strong><\/h2>\n\n\n\n
<\/figure>\n\n\n\n<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"