37

The flour

The mill currently produces two types of flour: wheat flour and buckwheat flour. In New France, wheat remained the main crop during the seigneurial period. For a very long time, white flour (starch, gluten and wheat germ) was reserved for human consumption. However, beginning in the 19th Century, the colonists began to use two other elements of wheat flour: the shorts and the bran.

Currently, the mill produces two types of wheat flour: the first, called 85%, contains starch, gluten, wheat germ and shorts, whereas the second, called 100%, contains the first four elements, along with bran. However, for buckwheat, the grain contains around 66% wheat and the leaf sheath around the grain of wheat, which is hard, represents the rest.

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Buckwheat flour
2004
Saint-Eustache, Quebec, Canada