To better showcase Grands Moulins de Paris’s expertise and commitment to ingredients for industrial clients, we have developed a dedicated brand identity. With ID Ingredients, manufacturers in the food industry can more clearly identify the full range of products tailored to their needs, beyond Grands Moulins de Paris’s milling expertise.
Technical and sensory elements
TheID Ingredientsrangeconsistsof five categories of technical and sensory ingredients, and we are constantly working to develop new solutions based on them.
At the request of our industrial clients, we offer custom solutions that meet their specifications, but we also develop standard product lines that align with market trends and consumer expectations.
As a member of the VIVESCIA Group, a leading French grain cooperative, we have full control over the supply chain and access to a wide variety of ingredients made from wheat, corn, and malt—perfect for customization.
Our Product News
“Serenity Gluten Replacer” for controlled adaptation of production processes
To help manufacturers maintain profitability amid volatile raw material prices, Grands Moulins de Paris has developed “Serenity Gluten Replacer”: an enzymatic solution that can reduce added gluten by up to 50%, depending on the recipe and the specific application in bread, pastries, and confectionery (BVP). It also addresses consumers’ need for reassurance by shortening product ingredient lists.
Contact our ID Ingredients team at id@grandsmoulinsdeparis.com to learn more about our Serenity line of food additives, which will help you optimize your production processes.
Deactivated and dehydrated wheat germ sourdough to enhance the sensory profile of its products
Thanks to its unique baking expertise, Grands Moulins de Paris has been producing deactivated and dehydrated sourdough starters using traditional baking methods for over 50 years. The raw materials are carefully selected to ensure quality and traceability. Without a fermentation starter, they are produced slowly to achieve a perfect balance between acidity, aromatic intensity, and toasted notes that make them unique. Grands Moulins de Paris wheat germ sourdough is a deactivated and dehydrated sourdough that adds toasted and cooked notes, perfect for savory applications. It blends easily into all types of baked goods (breads, pastries, pizzas, crackers, etc.) with a recommended usage rate of 1–5%. Available in 25-kg and 5-kg bags.
Support at every stage of industrial projects, provided by a team of experts who are always ready to listen
The men and women in our Product Development and Innovation (DIP) division research and develop customized solutions. Our technical experts support manufacturers during production line implementation (including technical assistance). Our marketing department organizes innovation workshops to address emerging consumer trends. Finally, our sales team works closely with manufacturers to ensure their projects are successfully implemented.
Here are our missions:
Product Development and Innovation
• Develop new products
• Optimizing existing products: toward greater naturalness and nutritional value (clean labeling)
• Improve the technological, sensory, and economic performance of raw materials
Technical Experts
Online support:
• Transition to the new harvest
• Development support
• Process optimization
Organization of test drives:
• Hosting clients in our test kitchens to try out the proposed solutions
Marketing Department
• Identify the driving forces behind the category and the market, across all food categories.
• Analyze actual market data (at the national, European, or global level).
• Identify the needs of consumers today and tomorrow.