Baking Industry Interpretation Center

Baking Industry Interpretation Center

Bread is seen as the main sign of identity, the raison d’être of the municipality’s character and the fundamental axis of Alcalá’s traditional life.

The interpretation center occupies the original three-story factory that made up the old flour mill.

This space has been refurbished preserving the original structure and machinery, but adapting it to accessibility standards; it consists of a ground floor, first floor and second floor.

In this building, through the interpretation of the machinery, the process of elaboration of its most precious basic ingredient: flour, is shown.

Visiting hours


  • Monday to Friday: 9h-14h
  • Saturday, Sundays and holidays: 10am-1pm


  • Thursday, Friday and Saturday: 16h-18h

What will you find in the
Centro de Interpretación de la Industria Harinera?

The tour begins in the second floor, and follows the flour manufacturing process until it was distributed in one of the six trucks that the flour mill used to have.

Second floor

On the second floor, the cleaning of the grains, which arrived with the remains of the stalks and the cereal cover, was carried out.

Before entering any machine, the wheat was passed through a magnet to remove any metallic elements that might be present and that could damage the following machines or spoil the entire milling process.

In addition, it was necessary to remove all those impurities or the germ part of the grain, which would give the flour a bad taste.

Once the grain was prepared, it could continue its journey through the factory.

Second floor

In the first floor, the selection of the grain was completed and prepared for subsequent milling. The triarbejon was a machine that separated the wheat grain from the rest of the grains and debris by means of rollers.

In addition, the blunt machine was in charge of eliminating any possible germination of the grain.

In this floor, the flour was also sifted and bagged ready for distribution.

First floor

On the first floor, we can find several mills that were used to classify the grains and grind them.

You can see the factory’s six imposing roller mills, which the master miller adjusted to obtain a more or less fine flour.

After achieving the desired finish, the flour was sent back up through ducts to the second floor, where the dust collector vacuumed and separated the dust from the flour, leaving it ready for storage and bagging in the silo on the first floor.