BUSINESS OPPORTUNITY – – ASTRIE – Commercial Grain Mill / Flour Sifter / Bagging Plant

$19,000.00

ASTRIE Flour Milling Plant – Business Opportunity 

Used Astrie Grain Mill, including Flour Sifter and Bag Filling System

  • Manufactured in France, year-1995
  • 500mm Granite Stone
  • 30 kg/hr Capacity
  • 40 kg Hopper
  • 300 micron flour sifter (with spare)

 

Also, a larger big brother 1000mm model with a 10-bag filling system  $35,000 – Coming Soon 

 

Contact us to secure a package price that includes freight, installation, commissioning and training.

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Highly Rated

“High quality product that looks good and works well.” Read More

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BUSINESS OPPORTUNITY – – ASTRIE – Commercial Grain Mill / Flour Sifter / Bagging Plant

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.

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.

Reviews

Hear from our customers

We consistently receive positive reviews from our happy customers, and we look forward to providing you with the same level of service.

“My stone grain mill arrived today just two days after ordering. I really appreciate your good service and this machines is a high quality product that looks good and works well.”

Jason

New South Wales

“The first test i did with the Skippy Mill was an eye opener beyond belief. Making the dough with freshly milled flour is such a great experience. The dough is beautifully alive and full of enzyme activity. The flavour of the bread is out of this world. Every home baker should mill the flour just before mixing the dough and have this as the standard.”

Michael Klausen

Founder Brasserie Bread

“Many thanks for the wonderful grain mill I purchased some weeks ago from you. It works beautifully and the resulting flour/flakes are incomparable to any shop-bought produce. The fussy family even enjoys the resultant bread (one teen will only eat my bread!).”

Margaret,

South Australia

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