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  • Soufflet Agriculture
  • Quai Sarrail, 10400 Nogent-Sur-Seine - FRANCE
  • Tel : +33 3 25 39 57 38
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  • Soufflet Vigne
  • Le Pont Rougne RN6 Limas -  
    69400 Villefranche-sur-Saône - FRANCE
  • Tel: +33 4 74 65 31 04
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  • Moulins Soufflet
  • 7 quai de l'apport Paris -
    91 100 Corbeil-Essone - FRANCE
  • Tel : +33 1 60 90 41 10
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  • Malterie Soufflet - Nicolas Rosa
  • Quai Sarrail - BP 12
    10402 Nogent-sur-Seine
    Cedex FRANCE
  • Tel: +33 3 25 39 58 66
  • Fax: +33 3 25 39 70 82 
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Contact Our team to support youContact Details Claudine REVOLIO
Head of Communication Department
Phone: +33 3 25 39 44 89
Port: +33 6 08 75 89 45
crevolio@soufflet.comPress Releases Read our Press Releases
Flour milling
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News
16 jun 2014

Moulins Soufflet inaugurates its new Dienville mill

First mill in the Soufflet Group, the Dienville mill has been fully renovated. The new facilities have been designed to optimise food safety for products, and milling capacity has been increased to 650t/day

More than three hundred people gathered on being invited by Moulins Soufflet (the milling division) to inaugurate the new Dienville mill, which has been completely renovated. Michel and Jean-Michel Soufflet were surrounded by several public figures, including the Prefect for the Department of Aube, Christophe Bay, the MP Nicolas Dhuicq, the General Council Member for the Canton of Brienne, the Chairman of the Aube Federation of Master Bakers, numerous craft bakery customers, some plant bakers, the project’s contractors and past and present Moulins Soufflet staff.

With the new mill, Moulins Soufflet means to anticipate needs of its customers, who are ever more demanding in terms of quality

The mill has been designed to optimise food safety: the building is made of concrete, without windows. It is fully pressurised. Pipework is all stainless steel. The corners on milling machinery are all rounded, to reduce the possibility of flour retention.

A computerised system allowing overall supervision of the site, from reception of wheat through to shipment of the flour, ensures complete product traceability: in a few clicks, it is possible to find all customers that were supplied from a given batch of wheat.

The milling process has seen a number of changes compared to the old mill:

- The new mill is fitted with graders for better classification of semolinas.
- At an equivalent rate, it consists of twice as many roller mills enabling more progressive milling and less heating of products.
- Ingredients are now incorporated directly at milling, by micro-dispensers able to go down to 400g/h on some products, thus cutting out the mixing stage.

To meet the need for secure supplies required by our plant bakery customers and the growth in business, the mill’s production capacity has been increased to 500t of flour a day (or 650t of wheat milled)

The Dienville mill, which produces bread-making flour, T55 and T45 grades, brioche flour and free-flowing flour for retail bags, is now supplying our plant baking customers in the North-eastern quarter of France, as well as craft baking customers in a dozen French departments, from northern France to Burgundy. It also supplies the retail flour packaging site at Pont-sur-Seine.

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