Why Create a Micro-Mill?

The PRO100 Micro-Mill, an innovative stone grinding unit, stands out as a revolutionary solution in the flour production sector. It offers the capability to produce approximately 150 tons of flour annually.

Production and Impact of the Grinding Unit

With an annual capacity of 150 tons, the PRO100 grinding unit showcases impressive figures. Considering the average flour consumption in France is 66.7 kg per person per year, the PRO100 micro-mill can feed up to 2,000 people daily. For bakers making bread, chefs preparing pizzas or millasses, pastry chefs creating biscuits and pastries, and schools cooking pasta, the PRO100 is a major player in the local food chain.

Stone Grinding

Stone grinding is an attractive option for those seeking superior quality food products that are nutritious, flavorful, and environmentally friendly.

The rotating stone mills crush grains slowly and uniformly, preserving essential nutrients such as vitamins, minerals, and fibers. Unlike other faster, more aggressive grinding methods, stone grinding maintains the nutritional integrity of the grains.

Stone grinding preserves the freshness and quality of the grains, resulting in flours with richer and more complex tastes and aromas.

Versatility of the PRO100 Unit

The PRO100 grinding unit excels in processing various cereals, offering a wide range of flours, semolina, and derived products. From soft wheat to chestnut, including corn, millet, buckwheat, spelt, einkorn, rye, cassava, and brewers' spent grain, the PRO100 flour mill opens up an infinite array of taste possibilities.

Meeting Various Needs

The PRO100 grinding unit is primarily aimed at farmers who want to add value to their land. By processing their cereal harvests on-site, they can create unique flours that reflect the richness of their soil. This approach helps preserve local agriculture and diversify the products available on the market.

Millers seeking quality find a valuable ally in the PRO100 mill. The micro-mill allows them to develop a range of genuine flours that meet the increasingly demanding consumer expectations for taste and product origin.

Food industry businesses can also benefit from this micro-mill. By developing their raw materials, they gain autonomy and control over the quality and traceability of the ingredients used in their finished products.

The PRO100 flour mill is not just a production tool; it also represents a means of revitalizing territories. By supplying a school or community, it can promote sustainable and local eating.

How to Create a Milling Workshop

Several steps are essential in creating a milling workshop. The Alma Pro team supports you through every stage of your project.

Importance of Storage and Sorting in Milling

Grain hygiene is crucial in milling because everything that enters the mill ends up in the flour. This importance of grain hygiene is due to the various risks of contamination. For more information, you can refer to the article: "5 Hygiene Rules in Milling."

Where to Set Up the Micro-Mill?

Choose an appropriate location for your milling workshop, considering factors such as access to raw materials, environmental standards, and legal requirements.

The milling workshop must be regulated in terms of temperature and humidity. Proper ventilation is strongly recommended.

The Importance of Marketing

Develop a solid marketing plan to promote your flour products and establish partnerships with potential clients such as bakeries, restaurants, supermarkets, and grocery stores. Also, explore distribution options to effectively reach your target market.

How Alma Pro Supports You

Alma Pro is committed to supporting its clients throughout their projects.

Our Sales Department invites you to test the equipment with your cereals and conduct a market study with your target market (professionals with 25 kg bags or individuals with 1 kg bags).

Our Design Office offers to carry out your implantation study, delivery, and installation of your PRO100 unit.

Our Research & Development Department trains you in operating the flour mill and using your equipment. Alma Pro also supports you in continuously developing your skills and expertise to optimize the quality of your products and operational efficiency.

Our After-Sales Service for your equipment ensures that good maintenance contributes to the success of your project. With our service packs and maintenance rounds, you subscribe to peace of mind!

How Does a Micro-Mill Work?

The PRO100 flour mill stands out for its precision, eco-design, ease of use, and commitment to excellence in traditional stone-ground flour production. It represents a harmonious blend of modern technology and artisanal methods, offering flour professionals a versatile tool to meet the highest quality standards.

An Autonomous and Adaptable Mill

The PRO100's operation is designed to be both autonomous and ergonomic. Once the grain is prepared (dehulled, sorted, and brushed), the mill is autonomously fed by a gravity or pneumatic grain transfer system. The rotation speed of the stones is adjustable, ensuring precise and efficient grinding.

The PRO100 mill enables businesses to improve their production processes by reducing operational costs.

Efficient Sieving Process

After grinding, wholemeal flour is sieved into one or more fractions. This crucial operation for obtaining quality flour allows specific needs to be met, ranging from light flours to denser semolina.

Ergonomic Storage Solution

The PRO100 grinding unit offers ergonomic storage solutions. With a bagging ramp or a bagger with an integrated weighing system capable of holding up to 1,000 liters, the PRO100 offers unparalleled autonomy and ease of use.

The PRO100 Micro-Mill is a cereal and legume transformation concept. It represents much more than a simple flour production tool. It embodies a comprehensive approach aimed at supporting local agriculture, diversifying food products, and promoting sustainable eating.

If you have a micro-mill project, contact us!