{"id":1767,"date":"2024-08-29T17:26:59","date_gmt":"2024-08-29T15:26:59","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/emission-france-5-notre-pain-est-il-dans-le-petrin\/"},"modified":"2024-09-20T10:23:51","modified_gmt":"2024-09-20T08:23:51","slug":"france-5-programme-is-our-bread-in-trouble","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/france-5-programme-is-our-bread-in-trouble\/","title":{"rendered":"France 5 programme \u2018Is our bread in trouble?"},"content":{"rendered":"\n<p id=\"viewer-4gfqi\">The idea of this documentary is to <strong>understand how the breads consumed in traditional bakeries are made<\/strong>. Naturally, the documentary goes all the way back to the flour to get a better grasp of the subject as a whole.<\/p>\n\n\n\n<p id=\"viewer-8fmqb\"><strong>Improvers, additives, correctors&#8230;.<\/strong><\/p>\n\n\n\n<p id=\"viewer-9p01n\">The flours examined all contain improvers, additives and even correctors. The manufacturers&#8217; main argument is to <strong>sell a flour that is stable<\/strong> (always identical) to the bakers they have as customers.<\/p>\n\n\n\n<p id=\"viewer-a4kg\">Bakers are even given ready-made recipes for <strong>making bread faster and more economically<\/strong> (in terms of time, raw materials, energy\u2026). It goes without saying that these flours are <strong>easier to work with<\/strong>. Often, bakers are even afraid to change miller because they don&#8217;t know how another flour will react. When in doubt, they keep the same flour, even though they know exactly what it contains.<\/p>\n\n\n\n<p id=\"viewer-cmi4b\">Blame the bakers? No, that would be far too simple. In fact, bakers have a difficult job, in which every stage must be valued in order to make a profit.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/08\/image-23-768x1024.jpeg\" alt=\"\" class=\"wp-image-654\" srcset=\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/08\/image-23-768x1024.jpeg 768w, https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/08\/image-23-225x300.jpeg 225w, https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/08\/image-23-1152x1536.jpeg 1152w, https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/08\/image-23.jpeg 1480w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p id=\"viewer-3gtfq\"><strong>Getting back to basics, for our health<\/strong><\/p>\n\n\n\n<p id=\"viewer-eb7ls\">If you&#8217;re on our site, it&#8217;s because you&#8217;re probably thinking about, or even taking action on, <strong>natural flour that&#8217;s free from chemical components<\/strong>. Rest assured, there are still artisan mills, Astri\u00e9 mills and millers who believe in a <strong>traditional local product that respects our health<\/strong>.<\/p>\n\n\n\n<p id=\"viewer-6ju77\">It is of course difficult to find natural flours, which is why we are often asked if we sell the flour we make with the <a href=\"https:\/\/www.moulin-astreia.com\/en\/the-specific-characteristics-of-astreia-flour\/\">Astr\u00e9\u00efa mill<\/a>! Crushing the cereal in a stone mill such as the <strong>Astr\u00e9\u00efa mill preserves all the nutritional content of the germ in its natural state<\/strong>. There&#8217;s no need to add anything!<\/p>\n\n\n\n<p id=\"viewer-79b0c\">With a stone mill such as the Moulin Astri\u00e9, the germ of the grain is preserved, and only the husk is removed. By crushing the grain in a stone mill, you can <strong>preserve your local cereal and turn it into high-quality flour<\/strong>, with nothing inside but flour!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In 2017, a programme was broadcast on France 5 entitled \u2018Notre pain est-il dans le p\u00e9trin\u2019 (\u2018Is our bread in trouble?\u2019). <\/p>\n","protected":false},"author":1,"featured_media":1332,"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-1767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>France 5 programme \u2018Is our bread in trouble? | 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\/france-5-programme-is-our-bread-in-trouble\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"France 5 programme \u2018Is our bread in trouble? 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