MILLBÄKER Designer and producer of ingredient solutions for the baking industry

Unique, personalised solutions

MILLBÄKER stands out for its ability to create personalised technical, sensory and nutritional solutions to meet the expectations and specifications of its clients.

Our custom-made solutions

MILLBÄKER already has over 1 500 concentrate formulations subject to special, confidential specifications.

Our following range of personalised products meets the expectations of our clients in the flour industry:

Flour correctors: Solutions enabling you to balance the technological and sensory profile of flour.

Artisan bakery improvers: Solutions to help make your work in the bakery easier because they adapt to your working methods and the products you use.

Improvers for industrial baking: Technical solutions for optimising the behaviour of dough, productivity of the lines and the results of the finished products for the baking industry.

Mixes and Premixes for bakeries, confectionery, pastry-making:

Solutions enabling you to create personalised baking products:

New own brand product concept
Specific sensory properties (association of specific tastes/textures)
Nutritional and ethical justifications (source of fibre, proteins, omega 3)
Marketing claims (clean Label, regional product)

How we work

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Personalised ingredient mixing

Performance and Responsiveness

Conceived as part of our innovation policy, our Mixing Centre enables us to create a huge range of baking products from over 1 500 ingredient resources.

Located at our site in Torcy le Petit (10), our double mixing station was designed to respond to our policy of flexibility and responsiveness.

Flexible solutions: batches from 200 kg to 1 tonne, from sacks to big bags, we stand out for our ability to provide a solution for every market.
An evolving tool: as the expectations of our clients, consumers and the market change, so does our Mixing Centre. It has been certified since 2014 for making organic products (certified by Ecocert). Our innovation policy was further boosted in 2015 by the installation of a line dedicated to the injection of fluids.
The complementarity of our production and Quality Centres: Our Mixing Centre protects the safety of the product and the consumer through the various stages of the production process. Allergen risk management, traceability and FIFO compliance are rigorously implemented and monitored during the production process.

Integrated programming of mixes
Full traceability from raw material to finished product
Compliance with allergenicity rules
Flexible, advanced tool
Tool for custom-made products

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Technical Centre

3 mutually supportive and complementary areas of expertise

R&D

very year, MILLBÄKER invests 5% of its revenue in R&D.
The work of our R&D teams is structured around the following subjects:

Organoleptic work: Maximizing the potential of ingredients with the aim of developing new sensory pallets(e.g.: speciality breads with new textures and flavours, inclusion products etc.).
Technological work: Working on the technological properties of ingredients and their application in baking (e.g.: making products more moist or longer lasting with special enzymes).
Innovation: Creating innovative, trend-setting formulations.
(e.g.: introducing Clean Label products without additives or preservatives; creation of gluten-free preparations etc.).

technicalcen

Baking Centre

Our Baking Centre enables our team of technical experts to develop and check our formulations by reproducing real artisan and industrial baking conditions.

The everyday job of our bakers consists of the following:

Conducting baking checks on samples of wheat and flour sent on a daily basis by our clients.
Working together with the R&D team to develop tomorrow’s products for the bakery.
Within this framework, our Baking Centre is Research Tax Credit approved by the Ministry of Higher Education and Research
Validating that industrial productions comply with specifications.
Conduct technical training with clients and their sales teams on specific products and ingredients.
Within this framework, our Technical Centre is an approved training centre by the French Ministry of the Economy, Industry and Employment.

Physical/chemical test laboratories

Teams at our laboratory conduct personalised tests based on our clients’ needs and background, using state of the art equipment.

Each year over 5000 wheat and flour tests are conducted to:

Monitor wheat and flour quality to establish what corrections are required to maintain their consistency.
Provide our clients with personalised technical support, where necessary (wheat models, flour correction etc.).