The expertise of our baking technicians is one of the pillars of our know-how and each of our mills is equipped with a test oven.
The quality of the products that we guarantee is supported by our test ovens and our laboratories. Ovens and laboratories are not merely monitoring tools. Their role in terms of research is crucial and allows us to:
- Formulate consistent products from one wheat harvest to the next;
- Adapt products to the demands of clients and sales representatives as well as to the developments in bread-making techniques in France and abroad.
The technical assistance missions of Moulins Soufflet’s bakers are multiple:
Attentive to client demands, the baker intervenes whenever a problem occurs in terms of breadmaking quality or end-product quality. If the issue could not be solved on the phone, the baker visits the artisan-baker on the same day or the industrial client with a maximum of 48 hours to diagnose the problem and provide the client with a solution.
Technical missions are also regularly organised for export clients (Benin, Chad, Angola, Madagascar…) to deal with quality claims or provide technical support to clients.
Our bakers support sales representatives to set up new products from the product range and to provide technical argument lines for products.
Our bakers also support our clients to:
- Set up new equipment (dough mixers, proof cabinets, dough dividers, ovens…)
- Develop new products
- Launch new stores
- Organise their work and manage staff
An 'à la carte' training program is provided by the Corbeil bake-house. Discovery programs for our product range, baguettes, Viennese bread products and special breads are regularly on offer for our clients and new sales representatives throughout the year.
Demonstrator bakers dealing with industrials
Demonstrator baker in craft backing