Description
How the mill works
The grain is unwound using a spring-loaded, oscillating grinding-wheel system, which ensures slow action. As a result, the grain is not crushed, and only one pass is required.
Astrié millstones help to preserve the starch-gluten bonds, the protein base and all the nutrients by incorporating the grain germ. Your flour is more supple and easier to work with, and above all more nutritious and digestible for your customers.
Fine Flour Sieve 300µ micron (equivalent T80)
Other Sieve Size Options. Interchange sieves depending on the required flour type (T65/110/130/150) or the cereal variety to be processed.
What are the advantages of the French Astreïa Milling Process?
Thanks to the Astreïa milling process, including Stone Milling, Flour Sifting and a Semi Automatic Bag Filling System
- More digestible and nutritious. Milling the flour produced by our stone mills is neither heated nor oxidised, which means that Astreïa flour is :
- Preservation of gluten-starch bonds,
- Conservation of the germ and kernel of the grain (only the bran is extracted, but it can be recovered and recycled),
- Conservation of all the protein content of the grain to retain 100% of its nutritional value,
- Softer flour to work with,
- For more honeycombed breads and cakes,
- Preserving the taste of yesteryear.












