Rigorous processes
Our silos, the island's granary
Wheat is preserved under optimal conditions, sheltered from light and humidity, thus maintaining its properties for over a year.
The wheat is then transformed into flour as needed, ensuring freshness, an undeniable factor in quality.
Optimal equipment
Fully automated, the company is equipped with state-of-the-art machinery.
Within both mills, the automation of production as well as the instantaneous and continuous control of each stage of wheat transformation into flour, ensure consistent quality in the products delivered by Les Moulins de La Concorde.
The internal laboratory
of La Concorde Mills
The integrated analysis laboratory verifies both the quality of the wheat processed and that of the flour before its commercialisation.
The analyses focus on the extensibility of the dough obtained and the ash content, which determines the purity of the flour through the remaining mineral residues.
The ISO/IEC 17025:2017 certified laboratory performs an average of 250 tests per day and 17 different analyses. These are supplemented by baking tests before validating the release of any batch to the market.
Production Steps
After dry cleaning to remove any impurities, the wheat is soaked for 24 to 48 hours, with strict control of moisture, to achieve optimal hydration before milling.
All metallic particles are eliminated through a magnetic system before the milling stages.
- Grinding: During this stage, wheat grains are progressively ground finer and finer by large grooved metal rollers. Products obtained are sorted by size in a series of moving sieves (plansifters)
- Sifting: Using sophisticated sieves and suction mechanisms, sifting separates semolina and bran based on their weight.
- Breaking: By reducing the semolina, breaking separates wheat germs, second-grade semolina / wheat middling, wheat bran and breaking flour.
- Conversion: Further fractionating breaking flour to obtain finer conversion flours, and white second-grade semolina / wheat middling.
- Second sifting: Similar to the initial sifting, this step further separates semolina, wheat germs, second-grade semolina, wheat middling and breaking flour.
Before being bagged or packaged, some flours may be mixed to achieve the desired characteristics. Other elements may be added to obtain specific milling preparations.
