Product innovation

Micro’Perfect, containing very few micro−organisms

01 June 2013


Perfecting the quality of flours, the basic ingredient of many a food product, is crucial for us all. We in the processing industry have to meet not only nutritional demands, but also food safety, hygiene and health requirements. Moulins Soufflet provides new solutions to this with the BlancdeBlé flour and the Micro’Perfect process. 

With Micro’Perfect, the innovation is in the grain cleaning process, which drastically reduces the bacterial population in flours to levels below recommendations widely applied within the trade. This range of flours meets both the technological needs of the food industry and the microbiological requirements imposed on it, and can be used in numerous applications – catering products (sauces, ready-cooked dishes including baby food, ready-to-bake pastries), additive-free wrapped bread-making products, flouring – for all markets. It delivers substantial benefits: blemish-free product uniformity, improved dough tolerance, optimized shelf life, longer “Best Before Dates”, simplified logistics requirements, fewer preservatives needed, no mould, etc.
Its full integration into the chain means that Moulins Soufflet is able to select wheats on the basis of very specific properties, and focus on areas other than yield optimization.

Our approach

Right from the outset, the Soufflet Group developed itself in the wheat and barley industries by broadening the scope of its activities and acquiring more in-depth expertise from collection to transformation. Controlling all aspects of the production chain, in order to serve all its stakeholders, has always been our culture.