Moulin de Colagne

Stone-milled flours, the craftmanship and experience of generations

The Moulin de Colagne flours are famous for being 100% stone-milled, with a very soft granulometry and carrying all the wheat germ. The wheat is carefully selected along with the local cooperatives in order to ensure an excellent quality and consistency of the flours.

The mill uses only aged silex stones and a exclusive process called Söder, which allows the semolina being transformed into flour by abrasion and not compression as in the traditional mills. As a result, we obtain flours that accept more water, keep more nutrients, improve the final product’s conservation, and deliver more intense and persistent flavors and aromas.