Milling
Moulins Soufflet is one of France's leading millers, with 8 mills in France, one mill in Belgium and a total annual production capacity of over 800,000 tonnes of flour. This geographical coverage allows us to serve artisan bakers, industrial bakery chains and groups and distributors on a local to national scale. We have the same aim for all of them: blending selected wheat varieties and processing them into sustainable, high-quality flours.
"The milling profession requires a wide range of skills, including computer literacy, flow management and compliance with the quality criteria imposed by our customers. As Site Director, I am committed to involving my teams in continuously improving our processes to combine technical, economic, ecological and human performance. "
Site Director of Moulin de Châtellerault.
Ingredients
This business is overseen by two entities, AIT Ingredients and Soufflet Biotechnologies, which mainly exist to improve food by formulating innovative and sustainable solutions for milling and artisan and industrial bakeries.
- AIT Ingredients offers expertise in the development and manufacture of technical solutions (improvers, compensators and enzymes) and creative solutions (yeasts, cereal ingredients, mixes) for the milling, planning, pasta and distribution industries. AIT also provides customised services and made-to-measure products for its customers in Europe, Africa, South America, the Middle East and Asia.
- Soufflet Biotechnologies draws on its expertise in fermentation and biosolutions to develop and manufacture sourdough, enzymes and enzyme complexes using sustainable agricultural products and co-products. Its solutions target the food industry (brewing, wine-making, bread-making, fruit processing and animal feed).
"AIT Ingredients has been present in Brazil since 2015 as one of the largest markets in the baked goods segment. Since 2022, we have been implementing a development plan to support our growth ambitions in South America. "
Chief Executive Officer of AIT Brazil.
Baking, viennoiserie, pastry-making
Since 1906, Neuhauser has been helping to promote French baking expertise across the world by offering authentic, high-quality products to customers in the commercial catering and supermarket sectors. Coming from sustainable agricultural supply chains, its ranges of breads, pastries, doughnuts, brioches and kitchen aids are made at 11 sites in France, with the exception of the pastéis de nata which are produced in its Portuguese plants.
"We have set out a new sales strategy in line with market opportunities, with the goal of doubling our turnover over the next five years. This involves monthly performance management, but it will also foster the values of cohesion, mutual support and sharing at team level to ensure our collective success. "
Commercial Director of Neuhauser.