Roasting seeds, grains, or legumes paves the way for creating flours with unique aromatic profiles. By toasting the seeds at controlled temperatures, roasted, smoky, or biscuity notes are developed while also changing their color and texture. This process, well-known in coffee and cocoa processing, is now finding its place in artisanal flour milling.
Roasting flours makes it possible to vary shades from beige and golden to darker hues, depending on the intensity of the roast. The aromas resemble those of nuts, cocoa, or toasted bread, adding extra depth to finished products. For example, roasted corn flour—also known as “farine de gaude”—offers a nutty flavor and golden color. It’s ideal for specialty breads with a distinctive character.
Flours made from roasted seeds can be used on their own or blended with traditional flours. They are especially appreciated in the making of specialty breads, pastries, or cookies, bringing a touch of originality. However, it’s recommended to limit their use to 20–30% of the total flour weight, especially when working with gluten-containing flours, in order to preserve the dough’s technical qualities.
As a flour mill manufacturer, it is essential to offer equipment suited for grinding roasted seeds. Mélia mills, with their stone grinding system, deliver fine, uniform flour while preserving the aromatic richness developed during roasting. This is a key asset for artisans seeking to stand out.
Roasting grains also meets the new expectations of consumers seeking authentic flavors and enhanced nutritional qualities. Some companies have already launched ranges of roasted flours to support bakery and pastry professionals in this direction.
Why not go even further? Imagine grinding your roasted seeds in front of your customers, creating a sensory and educational experience.
By incorporating flour roasting, you can offer distinctive, high-value products with real meaning. More and more consumers are turning to these original flours that are both tasty and healthy. This technique, combining tradition and innovation, opens new opportunities for the food industry.