The grains are conveyed to distillery by lorry into the mill building. By means of a scoop chain (vertical motion), worms and conveyor belts (horizontal motion), the grains are conveyed from the ground floor to the second level of the mill and into the silos with top loading. Those silos have a total capacity of 1680 tonnes. Before storing in the silos, the grains are sieved, fanned, and their dust is removed a first time to guarantee optimal conservation.
From those silos, the grains are sent into the first machine called tarare.
It sorts and fans and separates the grains from foreign substances by means of vibration and by blowing away light substances such as dust, fleeces called balles, and straw. The fleeces and straw were reused in the past to manufacture mattresses. There is a sorter-fan for the rye and another one for the malt, since those two grains do not have the same size and have a different consistence.
Then, still by means of the same conveying system, the grains are led towards two mills (one for rye, the other one for malted barley) to transform them into flour.
The two mills date back to 1850 and 1880. The result is flour of either cereal, to be mixed with the desired proportion in 250-kg sacks.
Animated and commented scheme of the production process (Flash)