La Rémy Mill
Artisan flour on sylex stone wheels
The Séminaire de Québec, which owns the Seigniory of Beaupré, which included the Baie-Saint-Paul region, erects this common mill and begins its activities in 1827.
Heritage Charlevoix, the owner, is a non-profit organization that acquires, manages and develops movable and immovable property in order to ensure its transmission to future generations.
In 2016, Heritage Charlevoix, through its current president, F. Colin Cabot, joined forces with investors grouped around the Pierre du Moulin company to ensure regional agribusiness development at
the cutting edge of technology.
Combining heritage, sylex stones and modernity, this mill is unique.
Available Flours
Organic Wheat Flour BISE
Organic Wheat Flour CREAM
Organic Wheat Flour SEMI-COMPLETE
Organic Wheat Flour SPÉCIAL RUDY
Organic Wheat Flour INTEGRAL
Organic Spelled Flour CREAM
Organic Spelled Flour BISE
Organic Khorasan Flour BISE
OURS FLOURS
ON STONES OF SILEX OF FERTÉ UNDER JOUARRE
Considered as the best grinding wheels in the world, very hard and spongy at the same time, they are the source of high quality flour and excellent grinding.
Miller process
Grinding by pressure and friction (crushing) of the grain of wheat, between a stationary grinding wheel and a grinding wheel in rotation.
The germ and a part of the hussks are ground with the kernel, ths being found largely in the flour.
Nutritional aspect
Grinding on stone grinds makes it possible to preserve the germ and the layer with aleurone, the parts richest in nutritive elements (vitamins E and of group B, minerals such as zinc, magnesium, iron, unsatured fatty acids...), on all flours.
Flour
Suitable for the production of cream, bise, semi-complete and complete flours.
The working time is much higher on grinding wheel, the flours thus obtained are finer, their color is uniform, cream pronounced to gray.
Breadmaking
Grind miling produces more damaged starches, allowing for better hydrolysis. Thanks to the finer grain size, these flours support a hydration rate of 2 to 10% greater than th flours on a cylinder.
IIdeal application
Flours on stone grinding stones are known for their superior fermenting power.
Natural leavened breads : grinding flours are ideal for producing breads of character, with a long fermentation, a slightly acidic taste and crust more assertive, better digestibility and assimilation of minerals.
Print 