With its century-old mill, this Orne company is writing its family history

In Pont-Erambourg (Orne), the Deslandes flour mill is a family affair. Hidden in the bottom of the Vère valley, this old cotton spinning mill has been transformed into a mill. the end of the 19th century. Founded in 1890 by the former baker Adolphe Deslandes, the mill has spanned generations.

“Basically, it was bought by a baker to make flour,” explains Amélie Garnier, the director. “Then, the mill being in bad shape, he needed a miller to turn the business around. »

Gérard Guicheteau joined the flour mill in 1976 as head miller, then became a partner two years later.

A family story

Today, he continues to invest. “I was born in A mill“, smiles the person concerned, director of the Deslandes flour mill. “My grandfather and my father were millers, they taught me that. » With his daughters, now in management, the transmission is assured.

It is a know-how that must continue. My father took over this business and devoted his entire life to it. It’s okay to take the next step.

” It was important to continue with my sister,” insists Amélie Garnier, her daughter.

Sixteen employees within the company

The family business makes flour for nearby bakeries. “We try to be fairly local within a radius of 350 kilometers around the mill,” explains Amélie Garnier. What is the flour mill ? “Wheat is crushed to make bread flour. »

There are 9,000 to 10,000 tonnes of wheat circulating per year, “this is equivalent to 8,000 tonnes of flour. » Sixteen employees work within the company.

The process of making flour

What’s going on inside the mill? How is flour made? First of all, you have to receive the wheat. So, 13 storage silos are present on the site.

“You need several varieties of wheat to make flour. » There are six different bread flours and nearly 25 kinds of special flours. “We try to change a little to vary the mixtures. »

It’s not that easy to make the flour, it’s not just crushing the wheat.

An analysis laboratory has been located in the flour mill since 1989. Each wheat that arrives and each flour that leaves is analyzes. “This is essential to ensure quality. »

A test bakery allows you to check the flours and make your own bread for testing. “Three of our salespeople were bakers before,” specifies the director. “It’s important for giving advice to clients. »

Take advantage of gravity

Before crushing the wheat, there is cleaning of the wheat by three steps : “we remove the light waste, then the small heavy dust and, finally, a vertical brush finishes the work by removing the dirt,” specifies Amélie Garnier. 24 to 48 hours of rest are required before crushing.

We moisten it a little before crushing it, because this softens it. This is to prevent it from exploding. In fact, the wheat is dry when it arrives, so that it does not germinate.

Then, the wheat undergoes twelve passages crushing. “It rises by suction and falls by gravity, that’s the principle of the mill,” declares Gérard Guicheteau.

The flour then goes into the mixer. “You have to mix for several hours to achieve a homogeneous flour,” explains the director. At the exit, the product can finally pass through the second part of the mill, dedicated to bagging. “It travels 350 meters at most”, through the numerous pipes present within the building.

A place that evolves with the times

If the machines have evolved, the technique remains the same. “The devices allow you to gain quickly“, underlines our interlocutor. “47 years ago, there was a wooden launderer, then a second. Before both were replaced by a more efficient one, for ten years now. »

The machines are in operation from 6 a.m. to 10 p.m., “or even all day depending on demand. » The Miller supervises everything and ensures that everything goes well. Even though technology advances, the craftsman remains the most essential cog.

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