What is the SODER system?
History: The SODER system was invented in 1912 by Mr Oscar SODER, a Swiss engineer from Niederlenz. The SODER system represents a major innovation in the milling industry. Initially designed in the workshops of the Société Générale Meunière, this revolutionary system redefined the way in which semolina and groats are transformed into flour.
The principle: In this method, the small, rotating flint wheel does not touch the fixed shell. The distance between these two parts decreases from the top to the bottom of the shell. In this way, reduction is achieved progressively without any heating up. This system of vertical millstones, rare in today’s milling landscape, ensures that our flours are of unrivalled quality and flavour.
How the soder system works
The purpose of this machine is to unroll wheat semolina in the same way as wheat grain. It is designed to do this without heating the semolina or groats. It therefore avoids reaching the woody fragments. The SODER system is a progressive reduction device. Unlike rolling cylinder milling, this method preserves the wheat germ. This unique approach ensures that the flour is of superior quality, round and fine, with a minimum of sifting.
How it works:
The SODER works by unrolling the semolina from top to bottom and from right to left. The stones inside (also flint millstones) roll the semolina on a flint shoe, again from right to left and top to bottom. The semolina enters the SODER from the top, and the spacing of the distribution is adjusted to ensure that all the semolina passes over the stone evenly. The semolina enters between the shoe and the SODER wheel. The pressure between the shoe and the wheel is then adjusted to crush the semolina by friction. This method ensures gradual reduction without overheating.
The advantages of the SODER system
The result is a fine, round, gluten-rich flour that gives better bread-making results while preserving the natural flavour and moisture of the wheat grain. The result is bread that tastes great and stays fresh for a long time. This machine also enables us to produce different types of stone-ground millings. This gives us unrivalled flexibility and quality in flour production.
Today, these machines are no longer manufactured. That is what makes the Moulin de Colagne so special. We offer flours that are entirely stone-ground.
