Our products, our organic flours
Organic flours are made from organically grown grain. This environmentally-friendly production method guarantees that no synthetic chemicals or genetically modified organisms (GMOs) are used, that organic matter is recycled and that crops are rotated.
This method of processing preserves the nutritional and taste qualities of the raw materials we select. The grains can be crushed on stone millstones or on cylinders. The stone-milling process is most often used to make organic flours, as it allows the germ and a large part of the husk, rich in fibre and minerals, to be incorporated into the flour.
Our Mill has been making organic flours on flint millstones since 1979.
We have reconciled the authenticity of ancestral techniques with modern production methods by automating and digitising our organic mill.
We have the largest stock of natural flint millstones in Europe (22 pairs of millstones).
At the same time, and to meet the technical requirements of bakery professionals, we have diversified our production by installing 4 cylinder machines.
Milling on cylinders has the advantage of being able to produce large volumes of more regular flours, with higher yields and therefore more affordable prices.
Flint millstones have real taste and nutritional qualities.
Historically, flour was produced on stone millstones. Roller milling only developed in the 19th century, with the industrial revolution. With this technique, the wheat is completely ground in a single milling operation. The resulting product is then treated on different sieves to separate the flour from the issues. The result is a lot of primary flour and very little groats or bran.
Flour ground on natural flint, on the other hand, uses a slow, repeated crushing process that reduces the temperature rise of the grains, preserving the germ and all the nutritious parts of the grain. The bread-making process is made easier because this flour produces doughs with a higher moisture content.
Minoterie Suire distributes 83% organic flours, and millstone flour production accounts for 70% of Moulin du Feuillou’s crushings.
UPSTREAM: Our process starts even before the organically grown and certified grain arrives at the mill. To confirm that a batch of wheat has reached the mill, we carry out bread-making tests on the production sites. When the raw materials arrive at the mill, we check their provenance and check the moisture content of the grains, their protein content, and the absence of insects, impurities, etc. If everything is in order, we store the grain in our silos before moving on to production.
MANUFACTURING FLOUR ON STONE MILL: this involves first passing the grain through a cleaner to remove impurities. The “clean” wheat is then sent to the centre of the flint millstones. Thanks to the rotating system of the natural flint millstones, the wheat is transported under the stone and crushed to a greater or lesser degree of fineness. The crushed wheat is then sieved in the planichters. The finer the sifting, the finer the flour. After this stage, the flour is stored in silos, before being packaged in 25kg bags, big bags or in bulk for delivery to our customers.
Seeking out and finding quality cereals as close as possible to the Minoterie Suire is part of our DNA. It all starts in the fields. Grain selection is a major stage in our process. The organic sector depends on it.
We have a team dedicated to sourcing our wheat, cereals and grains from farmers who comply with organic farming specifications. At La Minoterie we forge lasting partnerships and mutual commitments with WEST agricultural cooperatives such as CAVAC and CAPL.
Flour is classified according to its ash content, i.e. the amount of mineral matter present in its composition. Regulated by the public authorities, it is calculated by analysis, by burning the flour and weighing the residue: the ash. The less wheat grain husks, the lower the ash content.
But what does the type or the famous numbers preceded by a T stand for? The lower the number (45, 55), the more refined the flour. To turn flour into bread, bakers generally use type 65 flour: in this case, the ash content is between 0.62% and 0.75% per 100g of flour. Wholemeal or integral flour is type 150.
For organic flours, low figures are rare, the whitest flour being type 65.
We offer a full range of organic flours, pure or mixed, for bread-making or baking, produced on stone millstones or cylinders.
We develop and design tailor-made organic flours for our customers, blends of different types of flour, harmonious combinations of textures, aromas and flavours to meet the requirements of certain recipes and cooking methods: special organic flours for an equally special taste.
Storage instructions for our flours
When it comes to preserving our flours, we need the right storage equipment. Not all bakeries need the same equipment, depending on their size and production. Whatever the case, large or small, get equipped:
- Fermentation or controlled growth chambers: to give you ideal control over temperature, humidity and growth.
- Deep-freezing equipment and rapid cooling cells to freeze your products quickly and preserve them in optimum condition. A natural process, deep-freezing at minus 18°C preserves nutrients and vitamins intact, as well as the natural taste and flavour of food.
- Positive/negative cold preservatives and cold rooms to store your food at the right temperature, keeping its taste and nutritional properties intact.
Flour does not have a legal use-by date, but it does have a minimum storage life (MLS) if it is stored correctly. In organic farming, it has a best-before date of 9 months.
To prolong the shelf life of your sourdough bread as long as possible:
- Wait until it has completely cooled before wrapping it in a cloth.
- Leave it in its paper and wrap it in a clean, slightly thick cloth.
- Store in a dry, well-ventilated place
- Never store in an airtight box or plastic bag
Flour should be stored in a clean, dry place away from sources of light, heat and humidity. In the event of infection, the flour can always be sieved to remove insects and impurities.
The ideal temperature for storing flour is between 10 and 20 degrees. It does not tolerate temperatures that are too high or environments that are too dry, as it could lose its moisture content and become unusable.
It is also not advisable to store it in environments that are too damp, as this could lead to the formation of mould or lumps.
Practical advice for bakery professionals
La Minoterie Suire is a manufacturer and supplier of organic flours for bakery, patisserie, viennoiserie, snacking and catering professionals. We also work with food manufacturers. We don’t sell to the general public, but if you’d like to find out more about our organic mill at Le Feuillou, please don’t hesitate to contact us. We sometimes organize open-house events, for example during Heritage Days.
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If you have any questions about your orders, please do not hesitate to contact your sales representative or our customer service department on : 02 28 21 21 80.
Our flours are packaged in 1Kg bags, 25Kg sacks, one-ton “Big Bags” or delivered in bulk.
Organic conversion, certification and regulations
An organic product is one whose sourcing, production and labeling rules comply with European organic regulations and have been certified by an independent third-party organization.
Organic certification applies to plant and animal production, as well as to certain categories of processed products such as bread and cheese.
To qualify for the Eurofeuille and AB logos, processed products must contain a minimum of 95% organic ingredients, as few additives as possible, without ionizing treatments, and using processes that do not harm the environment.
Find out more about European organic regulations and major developments since 2022.
To become an organic baker, the artisan must comply with European regulations on organic farming, as well as French and EU legislation on the preparation of foodstuffs and bread.
Bakers wishing to sell organic bread must also submit their activity to the control of a certifying body approved by the public authorities, which will issue a certificate of conformity.
Minoterie Suire, in collaboration with the ACTE department, assists all bakers in their projects to convert to organic production, or to take over or set up an organic bakery.
The new European regulation (EU) 2018/848 specifies all the rules to be followed for the production, processing, distribution, import, control and labeling of organic products. It applies from January 1, 2022, and repeals the two previous regulations (EC) n°834/2007 and (EC) n°889/2008 and (EC) n°1235/2008.
European regulation (EU) 2021/1165 specifies the substances (pesticides, fertilizers, additives, etc.) authorized for use in organic farming.
To find out more, read “Committing to organic bread production: A practical guide” by Agence Bio.
To become certified, you must go through an independent organization such as Ecocert . This independent third-party organization controls in particular :
- Your organic guarantees on packaging and invoices for raw materials (PM)
- Your storage conditions and product identification
- Guarantees of purity and traceability in the manufacture of raw materials
- Your efficient management of incoming/outgoing goods and inventory management
- Your conditions of sale
- The hygiene products you use in your establishment
- Water potability
- Technical data sheets on additives.
Once “Boulangerie Bio” certification has been obtained, inspections are carried out once a year. This is an opportunity for the auditor to review the entire production process.
Random checks may also be carried out during the year, according to the plan submitted to the Institut National de l’Origine et de la Qualité (INAO).
Organic bread baking terminals are also subject to specific controls.
To take over an organic bakery you must :
- To obtain organic certification, the raw materials used must be of organic origin, and the products sold must be certified organic. You need to sign a contract with a certification body such as ECOCERT, Certipaq Bio, etc. The body will give you a set of specifications to meet, followed by an audit. Once you’ve obtained your certification, you’ll need to file a declaration of activity with Agence Bio. You will then appear in the directory of bakers certified as organic.
- Respect the 95% rule: as an organic bakery, 95% of the ingredients used in the entire production process must be of organic origin. This applies to eggs, flour, fruit, sugars and any other secondary ingredients. Consequently, your suppliers will have to be certified organic to be able to sell your products under organic certification. This is why Minoterie Suire pays particular attention to sourcing from its grain, cereal and wheat producers.
Our environmental and social commitments
Our Flour Mill has always been committed to protecting the environment, animal welfare and human health. We made organic farming our nature, even before it was structured around a single set of specifications.
A historic player by conviction and a pioneer in organic flours, our commitment to the environment and society is our DNA.
- Our wheat cleaning waste is collected by a cooperative
- We limit the use of plastic by gluing our bags.
- We sort our packaging waste (big bag plastic, film and paper waste compacted for recycling, etc.).
- For 25 kg bags, we are redesigning our packaging, trying to limit the rate of gluing and giving preference to kraft bags without bleaching agents. Prior to this, we were already complying with Imprim ‘vert specifications, using PEFC paper (a guarantee against deforestation) and water-based inks.
We organize group information meetings every month to discuss the latest news from the production site and safety issues for our millers. We favor participative management with collaborative decision-making.
For the well-being of our employees at work, we are working on the use of exoskeletons to ease their workload and reduce their physical constraints on our storage site.
Minoterie Suire’s aim is to build team loyalty and preserve its family business spirit. Proof of this is the low turnover within our mill.
All employees benefit from an annual profit-sharing scheme, distributed equally after 3 months’ service.
All employees get together once or twice a year for festive and convivial occasions, to maintain a close-knit family spirit.
Careers
All our advertisements are regularly published in our “blog/recruitment” section, as well as on recruitment platforms.
Don’t hesitate to send us your unsolicited application. We won’t hesitate to contact you if an opportunity arises.
For any other information, please contact our Human Resources Department at : recrutement@moulins-associes.fr
All applications are carefully examined, and either a positive or negative reply is given. If accepted, you will be invited to an interview with the manager of the department concerned. If you do not hear from our HR department, please do not hesitate to contact us so that we can discuss your project.