Cereal chain

The protein content of French milling wheat remains a major issue for the future

02 August 2016

Fabrice Bourjot, Head of Wheat Development with Moulins Soufflet:

FboujotThere is a direct relationship between yield and protein content in milling wheat. The year of poor weather that we are seeing should thus enable us without too much difficulty to meet our target of a minimum protein content of 11% on wheat bought. This should not make us forget the underlying trends that justified the launch of the Wheat Protein Plan in 2014: an almost linear decline in protein content over ten years and, on the other hand, an ever more demanding market driven by plant bakers, for protein of around 11.5%. Ultimately, the risk for French farming is that it will see its traditional customers, especially in North Africa, turn to other suppliers. So we will need to be extremely watchful on the choice of varieties and nitrogen applications, which should be applied in the best form and at the best time. The new decision support systems that we are developing have, at this level, a vital part to play.


What wheat for bread-making?

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.