Moulins Bourgeois A Company Of Pointe Des Flour High Quality English Subtitles Available

A high-tech business, high-quality flours Here in Verdelot, there are two mills, one reserved for stone-ground and organic flour. The flour we produce is the result of team work in the service of quality. Quality Control ensures the Red Label specifications are adhered to throughout the production process, as well as the ISO 22,000 standard, which guarantees food safety to the consumer. All our wheat is French, mostly from regions near the mill. This is the command centre of the mill, one of the most modern in France. We have a milling capacity of 450 tonnes a day, a wheat silo with a capacity of 5,000 tonnes, and 20 storage cells. These allow us to have 20 types of wheat available to make up our wheat blends. We have a large flour storage capacity, 1,200 tonnes, which allows us enough time for the flours to mature. For the flour, we carry out supplier audits once a year, as well as checks on delivery and bread trials. For each type of wheat, we take small amounts and make bread from it. This enables us to determine their characteristics, which can vary from soil to soil. We then blend the wheat accordingly. The charm of the job is working with a living thing, which changes every year according to the variety, the year, the weather and the soil. We review our manufacturing process every year, and during the year we monitor the wheat in storage. I am in charge of the millstone, which entered service in January 2010. Here we manufacture all our wheat, rye and spelt flour, as well as our organic flour. It has six wheels and produces 1 tonne an hour. All our organic flours are certified Saveurs Farines de France, which means we must use only French wheat, 50% of which is grown in the Paris region. This reduces our food miles, both in conventional and organic. Good flour comes from good wheat. That is the key to success: managing our wheat. Blending wheat is a daily task to which we are all committed. The laboratory is not only for analysis, it's a place of exchange, and that's how we build quality. Our aim is for our customers, who are solely artisanal bakers, to be the best. Moulins Bourgeois Millers and much more