The Soufflet wheat industry expertise group is exported
Moulins Soufflet, AIT Ingredients et Neuhauser share a booth on the Bakery China show.
06
May | 2019
Pôle Bakery
Research & Development - Marketing
Pôle Bakery Soufflet pools the R&D and marketing expertise and methods of the Group's wheat-flour-bread sector (Moulins Soufflet, AIT Ingredients, Neuhauser) and is responsible for managing the development and distribution strategies for new products, as well as the communication plans for brands and product ranges.
Pôle Bakery Soufflet promotes the Group’s know-how and expertise at agri-food fairs in France and abroad.
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Our actualities
Consistency of yields and flours with the Mélange Moulins Soufflet
The Mélange Moulins Soufflet (MMS), a ready-to-sow blend of 5 varieties of wheat, is favoured by the farmers. The result of the work of Moulins Soufflet and Soufflet Agriculture, this innovative process is a first in France in the wheat sector. The...
06
November | 2018
Moulins Soufflet develops its tracked sectors and launches Baguépi Farine Responsable
400 farmers committed with Soufflet for a flour which combines quality, traceability and environmental protection.
02
February | 2018
Pôle Bakery Soufflet in figures
Pôle Bakery Soufflet in figures
Updated on january 30, 2019
Our challenges
To develop innovative products and product advantages through an understanding of consumer expectations, close customer relationships and market responsiveness.
To optimise the sector's value chain: wheat, flour, ingredients, finished bakery products.
The strengths
of Pôle Bakery Soufflet
The strengths
of Pôle Bakery Soufflet
A specialisation-based organisation of business line functions and expertise.
An R&D centre of expertise, with effective pilot projects and sensory analysis tools.
A Marketing and Research hub designed to understand and anticipate consumer expectations.