Bertaud's moulin has been built in18th century, renovated recently. It has more then 200 hundred years but nobody

knows who build it first

TRADITIONAL PRODUCTION OF WHEAT FLOUR

It only works when wings are open. They need to be wild open with a low wind and less when it is strong. This one

works 3 or 4 days a week.

It produces several kinds of flour : white flour (wheat flour), black flour (sarrazin's flour) and seigle flour (flour

made with another cereal than wheat, the seigle). Here is a production of 80 ha of wheat from which the half is bio

sarrazin.

There are several steps in flour production. First you have to bring the cereal to the top of the moulin. Than, after passing through the trémie, it

is scratched in between two stones of 1300Kg each.

You have diferent flour due to the size of flour's granulate, graduate from type 00 to type 80 then type 100. what is not kept in flour is used to feed animals .

A traditionnal production like that propose flour with no pesticide that you would have in your bread, cakes, pies or pizza !!

At this point, You have what is called « la boulange », a mixure of flour and uneatable part of the wheat. Than with a filter called the « tamis » you separate them.

At the end of our visit, with the flour producted we have cooked some pizza (it could have been bread), in a special owen and the good

degustation has happened !I can tell they really tested very good !!