Milling
Milling is the act of turning various grains into flour. The history of the machines that are used for this purpose goes back almost far as that of bread itself.
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In the Neolithic period, humans achieved an early form of milling by crushing grain between two stones.
Mill (1900/2000)Musée du Blé et du Pain
Manual domestic mill
The first form of mill was a manual contraption. These are made up of two millstones: one known as the bedstone, which is fixed in place, and the other, which moves, known as the runner stone. The machine works thanks to physical force, which was first provided by man, and then by animals.
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Catillus
The Romans perfected the manual mill by giving it a conical shape, with the catillus (a runner stone) …
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Meta
… and the meta (bedstone).
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Later set in motion by water, wind, steam, and electricity, mills have been improved over time and will continue to be. The principle behind watermills or windmills is energy transmission by means of a system of gears.
Model (1900/2000) by G. PacaudMusée du Blé et du Pain
Model boat mill
Invented in the second century BCE, water-powered mills became more advanced in the 10th century CE.
Boat mills began to appear in the Doubs River from the Middle Ages. At the turn of the 20th century, they were the last floating mills in France.
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While water remained the most widespread energy source, windmills were developed in the 12th century, most commonly in coastal regions and Provence.
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Grain measures
Before the adoption of the metric system, the weight of grain was determined using containers known as bushels or grain measures, which were used as units for calculating merchandise like grains, salt, or coal.
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Bags of grain transported to the mill would weigh between 176 and 220 pounds (80–100 kg). For each 220 pounds (100 kg) of wheat delivered, the millers would produce between 147 and 155 pounds (67–70 kg) of bread flour, and around 66 pounds (30 kg) of bran for the cattle. La farine était ramenée à la ferme ou livrée chez le boulanger.
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A collection of hammers
Millers would have to tend to their millstones on a regular basis. In other words, they had to sharpen the stone using small hammers to ensure that it maintains its abrasive qualities
Epinal print (1800/1900) by Imagerie PellerinMusée du Blé et du Pain
The miller
Millers had a central role in food production, which made them both coveted and feared. Before the French Revolution, they were thought to be miserly and lazy in comparison to farm workers, and yet their mastery of the elements was a source of fascination to many.
Bag (1900/2000)Musée du Blé et du Pain
Sack of flour
Millers produce many kinds of flour. All-purpose flour is used for making bread whereas pastry flour is better suited to making pastries.
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Today, only a small number of remaining mills continue to use traditional practices. Industrial flour mills have taken the lead. Nevertheless, some of them have continued to use the term moulin (a traditional mill in France).
