{"id":1756,"date":"2024-08-30T15:27:06","date_gmt":"2024-08-30T13:27:06","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/les-3-types-de-moulins-a-farine-pro-et-leurs-6-grandes-differences\/"},"modified":"2024-09-20T09:26:55","modified_gmt":"2024-09-20T07:26:55","slug":"the-3-types-of-pro-flour-mill-and-their-6-main-differences","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/the-3-types-of-pro-flour-mill-and-their-6-main-differences\/","title":{"rendered":"The 3 types of Pro Flour Mill and their 6 main differences"},"content":{"rendered":"\n
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The Astri\u00e9 mill is different in that it doesn’t crush the grain, but unrolls it.<\/p>\n<\/blockquote>\n\n\n\n

The amount of flour<\/strong><\/h2>\n\n\n\n

During the industrialisation of the West, stone mills were replaced by cylinder mills to cope with the increased demand for flour. That’s why cylinder mills are more efficient. The system produces more flour per hour.<\/p>\n\n\n\n

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Flour quality<\/strong><\/h2>\n\n\n\n

Stone mills have come a long way, making it possible to refine the rotation of the millstones for optimum crushing in as few passes as possible.<\/p>\n\n\n\n

That said, it is still necessary to make several passes for the cereal to be crushed in a traditional stone mill. The cereal is therefore generally heated, losing its nutritional value with each pass.<\/p>\n\n\n\n

The Astri\u00e9 mill, the \u2018must\u2019 of stone mills<\/strong><\/h2>\n\n\n\n

It was here that Andr\u00e9 and Pierre Astri\u00e9 made a real breakthrough: based on the observation that the quality of flour from a stone mill was slightly better, they set out to improve the system for crushing the grain.<\/p>\n\n\n\n

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In a stone mill, the seed remains crushed, heated and oxidised.<\/strong><\/p>\n<\/blockquote>\n\n\n\n

The seed is crushed by the weight of the grinding wheel. So they decided not to \u2018crush\u2019 the seed but to unroll it so as to preserve the whole germ. The idea is to remove only the \u2018bran\u2019 (the husk of the wheat kernel) and then retain the whole kernel for a flour that is easy to digest, healthy and with high added value.<\/p>\n\n\n\n

The difference between a traditional stone mill and an Astri\u00e9 stone mill<\/strong><\/h3>\n\n\n\n

With a stone mill of the \u2018Moulin Astri\u00e9\u2019 type: the seed is no longer crushed by the weight of the millstones, but is unrolled<\/strong>.<\/p>\n\n\n\n

The rotating grindstone unrolls the cereal seeds in its grooves on the stationary grindstone. It is not the weight of the millstone that crushes the seed, but its rotation that unrolls the grain to extract the husk and preserve the entire germ.<\/p>\n\n\n\n

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They have invented a micrometric adjustment system which, depending on the cereal chosen, allows the seed to be unrolled and no longer crushed.<\/strong><\/p>\n<\/blockquote>\n\n\n\n

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What difference does it make to unroll the seed instead of crushing it?<\/strong><\/h2>\n\n\n\n

The seed germ is preserved in its entirety, allowing :<\/p>\n\n\n\n