World Grain - June 2013 - 28

FEATURE: Rising up fRom the ashes

Moulins Bourgeois has obtained an ISP 22000 certification on the safety of food, thanks to the
widespread use of stainless steel in the facility.

flour in bags,” he said. “We are planning a
big investment in 2013 in order to install a
new complete packing line with new storage of 1,500 square meters for the bags.
It means the logistics model will be completely new with a new approach.”
The component packaging, with a
maximum size of 25 kilogram bags, will
result in the total reorganization of the
bagging of flour for every milling line.
Another new feature at the mill is
Infraneo, a device that uses infrared technology to analyze unloaded wheat for the
rate of protein, moisture and test weight.
Company history
The family-owned Moulins Bourgeois
was established in 1895 when Leon
Bourgeois and his brothers acquired a
mill in Couargis, about three kilometers
from the current mill, which is located
about 80 kilometers east of Paris.
The Bourgeois family acquired a mill
in Verdelot in 1910, which was bankrupt
at the time. In 1930, Moulins Bourgeois
closed the mill in Couargis and moved
all production to the Verdelot facility.
During the last 30 years, there were
numerous improvements made to the
plant, including an expansion in 2000
that increased daily milling capacity
28

from 120 tonnes to 240 tonnes.
Involved in the traditional milling
business as well as specialty milling
products that come from a multi-cereals mill on the Verdelot site, Moulins
Bourgeois specializes in the production of Premium French flour used in
making traditional French baguettes. It
also is a major producer of mixed flour
with many specialty flours with brand

names such as Baguette des prés, Le
Charpentier and Eclat de Lin.
“The main strength of the company is
to offer to customers many, many products and each product is more or less a
best seller,” Julien Bourgeois said.
He said the company, which employs
about 60 people, sells much of its flour
to local bakeries in the Paris region, and
that the company’s natural and premium
products are most in demand.
He said the company is reaching
out to customers to help them improve
their businesses.
“The customers are asking more and
more for advice and consultation from
the millers,” Julien Bourgeois said. “This
means that the company is able to provide special training for the customers at
the Bourgeois Bakery Center, or our five
baking specialists go directly to the customers’ bakery. The Bourgeois baking
specialists help the customers adjust the
baking process in the case of new products and in the case of new processes. We
also do this for foreign customers.”
Moulins Bourgeois offers a range of
courses at the bakery center adapted for
periods of one to three days for increasingly sophisticated training, according
to the wishes of the bakers.
Julien Bourgeois said the company

Moulins Bourgeois’ new mill in Verdelot, France features 13 Bühler Antares roller mills.
June 2013 / World Grain / www.World-Grain.com

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World Grain - June 2013

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