We have taken on the challenge of manufacturing an eco-designed flour mill!

The SIRAH-EUROPAIN awarded this range of flour mills to highlight the work done with our local partners.

We have met the challenge! Our team completed this project with an eco-design mindset and 'Made in France' manufacturing in Drôme at St Donat sur l'Herbasse, bringing together suppliers and local specialists in wood, stainless steel, and automation, all within 30 km of our premises. The MÉLIA range was designed to have low energy consumption to reduce environmental impact. The SIRAH-EUROPAIN recognized this range of flour mills to showcase the work done with our local partners.

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26260 Saint-Donat-sur-l'Herbasse, France

Alma Pro

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Alma Pro: Your Trusted Partner

At Alma Pro, we offer a comprehensive range of services to support every aspect of your artisanal milling project.

We start with demonstrations and trials, allowing you to test the equipment with your products. Next, we conduct a site study to maximize your installation's efficiency. Our team handles the fabrication, delivery, and installation of your equipment. We also provide thorough, tailored training. Our operational support helps optimize your daily production, while our main...

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Why Choose Alma Pro?

With over 20 years of experience, our company goes beyond merely manufacturing stone mills and packaging solutions.

Alma Pro is a family business that has been designing and producing flour mills and packaging solutions for two generations. Our experience extends beyond just creating stone mills and packaging machines. We provide comprehensive expertise in milling, agriculture, baking, and cooking. We support local farmers, collaborate with millers to create stone-ground flours, and...

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What is the extraction rate of a flour mill?

This question often comes up in the world of milling: what is the extraction rate for stone-ground flour?

The Grain: A Complex Mix Before discussing numbers, it's essential to understand the grain itself. A wheat grain consists of several layers. Broadly, there's the bran (13% to 18%), the germ (2%), and the floury endosperm. It's this latter part that interests us in making good stone-ground flour. Extraction Rate: What is it? The extraction rate is the percentage of flo...

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We have taken on the challenge of manufacturing an eco-designed flour mill!

Associated Trend items

Products associated

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