From grains of wheat to flour


Like wine, every flour is a blend. The right mix of good wheat makes good flour. The miller’s first task is thus to select the wheats that he or she will buy and blend together.

The laboratory starts by defining the ‘recipe’ and then checks the quality of the varieties chosen.



The mill goes out in search of the finest wheat and brings it back to its silos. Contracts with growers and stockers specify the qualities that the mill demands. Each silo receives a distinct variety of wheat.

Each delivery is checked by the laboratory at the mill.

  1. Cleaning

    Une tige creuse, croît, par à-coups marqués, en nœuds qui porteront chacun d'autres feuilles.

    Four cleaning operations (separation by weight and by size, stone removal, magnetic sensor) make it possible to eliminate any extraneous matter.

  2. Humidifying

    During this operation, the husks of the wheat grains are broken and detached from their kernels.

    Moistening the wheat makes the grain softer, so it will stretch easily during the milling.

  3. Rest

    Deposited in barrels to rest, the grain will remain there until it is “just right” (24 to 48 hours).

  4. Weighing

    The quantity of wheat that arrives for milling is measured. It will be compared with the quantity of flour to determine the yield.

  5. Broyage

    This initial grinding produces semolina and middlings (branny material) in addition to broyage flour.

  6. Claquage

    During the claquage phase, the semolina is separated into wheat germ, middlings, and claquage flour.

  7. Convertissage

    During convertissage, the middlings are separated into streams of shorts (remoulage) and convertissage flour.

  8. Sifting

    At each stage, finer and finer sieves separate the flour from the residue (bran, wheat germ, semolina) and redirect them toward the right cylinders

  9. Flour silos

    The flours obtained are stored in silos. Their appearance and characteristics are first checked during a final sifting.



The flour is packaged in 25- or 50-kilo bags, or else it is deposited in bulk in tanker trucks that will deliver it to bakers and blow it into their silos.

A sample from each tank is saved. It includes all the elements that will make it possible to identify the origin of each flour.




These flours will give artisanal bakers the opportunity to express their own talents, for the pleasure of their clients.