Milling on cylinders has the advantage of being able to produce large volumes of more regular flours, with higher yields and therefore more affordable prices. Flint millstones have real taste and nutritional qualities. Historically, flour was produced on stone millstones. Roller milling only developed in the 19th century, with the industrial revolution. With this technique, the wheat is completely ground in a single milling operation. The resulting product is then treated on different sieves to separate the flour from the issues. The result is a lot of primary flour and very little groats or bran. Flour ground on natural flint, on the other hand, uses a slow, repeated crushing process that reduces the temperature rise of the grains, preserving the germ and all the nutritious parts of the grain. The bread-making process is made easier because this flour produces doughs with a higher moisture content. Minoterie Suire distributes 83% organic flours, and millstone flour production accounts for 70% of Moulin du Feuillou's crushings.