Cylinder flour

The technique of milling grain on cylinders has the particularity of offering an excellent yield. The arrival of this technique with the industrial revolution meant that the grain was ground completely in a single pass, unlike stone milling. Cylinder-milled flours were at the origin of the development of white bread, which was accessible to everyone. Because the germ is separated, the flours obtained by cylinder crushing have a longer shelf life than traditional techniques. Our Moulin de Boussay is equipped with 4 modern cylinder mills to diversify our range of flours.