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Our markets

Artisanal bakers

pain boulangerie

Moulins de Kleinbettingen by your side

At Moulins de Kleinbettingen, we believe that the relationship between artisanal baker and miller is a special one.

Our professions are both indispensable and inseparable. We are united in our passion for quality and our commitment to two essential values: taste and respect for nature.

With our milling experience developed since 1704, working alongside our customers over many years has fostered close ties with them. This has given us a deep understanding of their needs, enabling us to precisely meet each and every requirement and follow them along every step of their journey.

Discover our flours

Moulins de Kleinbettingen offers a wide selection of:

  • flours, for a wide range of uses, from traditional recipes to everyday breads and specialty baguettes
  • flours for breads rich in character, so you can devise authentic, intensely flavoured creations using ancient grains, from pies and rustic breads to large whole loaves 
  • responsible flours to meet the needs of your customers who want to feel they are doing their bit to help the environment.

Find out more about our Blé d’Ici initiative and Produit du Terroir programme.

sac de farine

Discover our decorations and inclusions

To give your products a unique visual and gustatory identity, our selection of cereal ingredients becomes your key asset.

Pumpkin seeds, sunflower seeds, toasted sesame seeds as well as oat flakes give you the opportunity to customise your specialty breads and pastries – setting you apart from the competition!

Discover our semolina 

Moulins de Kleinbettingen has been producing high-quality durum wheat semolina for decades. Durum wheat flour, soft wheat flour and durum wheat semolina are blended in different ways according to the desired end product.

  • The art of making good semolina begins with achieving an optimal blend of different varieties of durum wheat, often from various sources 
  • The quality of the protein is crucial for the firmness of the pasta during cooking, while a good yellow index ensures the pasta's appealing intense yellow colour
  • Batches of durum wheat are meticulously sorted to avoid specks and too many dark grains, essential for producing the purest semolina
  • The applications of durum wheat semolina are highly diverse, ranging from the production of fresh or dried pasta, rolled or extruded, to couscous, bread and more.
Différents types de farines