From Grain to Flour: Milling Through the Ages

The video explores the process of flour production, from traditional windmills to modern factories. It begins with an overview of flour consumption in France and the structure of wheat grains. The video then delves into the history and mechanics of windmills, highlighting their role in milling. It transitions to modern milling techniques, explaining how factories have evolved to produce flour efficiently. The video also discusses different types of flour and their uses, emphasizing the continuity of milling principles over time.

What is the average amount of flour consumed per person per year in France?

• 30 kilograms

• 60 kilograms

• 90 kilograms

• 120 kilograms

What principle is used in the cleaning process of wheat in windmills?

• Chemical separation

• Density separation

• Magnetic separation

• Thermal separation

How much flour could a traditional windmill produce in a day?

• 50 kilograms

• 500 kilograms

• 200 kilograms

• 100 kilograms

What replaced the stone wheels in modern mills?

• Wooden wheels

• Metal cylinders

• Plastic rollers

• Rubber belts

What is the purpose of sieving in flour production?

• To add flavor

• To mix different grains

• To separate impurities

• To color the flour

Which type of flour is the whitest and used in pastries?

• T150

• T80

• T45

• T55

Why were windmills adjustable?

• To reduce noise

• To face the wind

• To change their height

• To increase their speed