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