Milling / Micronisation

The Aizenay mill based in the Vendée, certified IFS, is specialized in the grinding, milling and micronisation of malted, dried or raw ingredients.

Using raw materials such as barley, wheat, rye, corn or beans, the site produces more than 25 finished products of varying particle sizes including: chips, semolina, flour and micronised flour.

The micronisation of malted and/or dried cereals makes it possible to obtain an extremely fine flour (of around 100 microns) offering excellent dispersion properties and providing a uniform colour, with no “pinholes” in the dough.

An in-house laboratory makes it possible to verify the quality of the end products, and in particular:
 - Colour: production consistency and batch tracking using the Minolta colour index
 - The enzymatic activity of bean flour and enzymatic malt

Services & Expertises


    Equipped with a laboratory and with a baking center, we analyze permanently thanks to our team of technicians and bakers the quality and the regularity of wheat, flours and finished products.

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    Naturalness and Clean Label
    Nutrition / Balanced diets
    Organic products

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  • International baking challenge

    AIT Ingredients honours craft bakers and their business by organising an international baking challenge.