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Our markets

Food industry

grains de blé

More than a manufacturer: your partner

Many partners, both artisanal and industrial customers, place their trust in us to help them develop their biscuit, bakery, food services and other markets.

Our teams of specialists (in milling, semolina, R&D, quality and other areas) are by your side to meet your needs.

Our production facility

Following the construction of a mill for soft wheat and the modernisation of our mill for durum wheat, we have state-of-the-art production facilities to ensure maximum food safety and the impeccable quality of our flours and semolina.

Plan moulin 2024

Phase 1

Pont bascule et laboratoire

Weighbridge and laboratory

On arrival, trucks and tractors loaded with wheat pass through the weighbridge. This initial step allows each delivery to be weighed. 

A record of three samples is taken at different points for laboratory analysis. 

Based on moisture content, protein levels, falling time and other parameters, wheat is classed and distributed into different silos.
 

Phase 2

Fosse à déchargement

Unloading pit 

After being weighed and analysed, the wheat is unloaded into a pit. It undergoes initial cleaning before it is then sorted by type and other properties and directed to the appropriate silo.

 

Phase 3

trieur optique

Optical sorter 

This machine is responsible for optical sorting. It detects and rejects foreign bodies and damaged grains using an air stream. 

The first optical sorter installed in a mill for wheat grains was at Moulins de Kleinbettingen, back in 2007!
 

Phase 4

Appareils à cylindre

Roller mills

During its first pass, the wheat is crushed in roller mills. This is a modernised process compared to the stone millstones of the past. The rollers rotate at different speeds and grind the wheat to extract the flour. 

The flour passes through the roller mills multiple times to achieve the desired fineness. It then moves to the next stages of processing.
 

Phase 5

Micro cyclone

Micro-cyclones 

With the help of propelled air, the ground flour on the first floor rises as many times as necessary to achieve the desired product. Micro-cyclones separate the air from the flour once it reaches the top. Then, subject to gravity, it moves down for a new milling cycle.

Phase 6

planschister

Plansifters 

Plansifters consist of sieves that sort different particles of flour, semolina or bran based on their size. The sieves can be changed according to the desired end product. 

If the flour needs further processing, it is sent back to the first floor to be crushed again in the roller mills. 

Otherwise, it continues its journey to the second (safety sieves) and third (redler conveyors) floors before reaching the final phase of the chain in the storage silos.

Phase 7

Redlers

Redler conveyors 

A redler conveyor is made up of horizontal production line belts that recover and homogenise the different flours obtained through sieving.

Phase 8

Redlers

Safety sieves 

This is the last step before the flour is stored. 

After completing the necessary cycles for its production, the final product is filtered through safety sieves once more to eliminate any potential foreign residue before it is stored in the silos.

 

Phase 9

ensachage et expedition

Bagging and shipping 

Flour, semolina or blends can be packaged in bags with a capacity of 1, 5, 10 or 25 kg or much larger bags with capacity of around a tonne. 

They can also be stored in silos, waiting for bulk trucks to come and load them. 

Finally, any raw materials that have not been used in production are processed into pellets and serve, among other things, as animal feed.
 

Our products

  • épis de blé

    Flours

    Consistent quality, guaranteed 

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  • Icone Blé dur

    Semolina

    Meticulously selected durum wheat 

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  • Icone sur mesure

    Mixes and formulations

    Tailormade selection 

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  • Icone extrusion

    Plant-based proteins

    Non-meat alternatives 

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