At Grands Moulins de Paris, our expertise is fully expressed through our milling specialties, designed to enrich our range of flours, milling blends, and frozen products.
The sourdoughs
Our wheat and rye sourdoughs bring a unique, authentic, and consistent aromatic signature to all your baking. The result of over 50 years of baking expertise, our products benefit from 100% French manufacturing in our specialized workshop in Reims. We use a traditional method without fermentation starter, supported by a slow fermentation of 24 to 48 hours to reveal a perfect aromatic balance between acidity and sweetness, while ensuring effective and consistent solutions tailored to the demands of professionals.
Our ranges of sourdoughs:
The essential for an authentic taste with all its sweetness.
Wheat sourdough is the ideal solution to add a subtle and gourmet touch to your baguettes, specialty breads, and pastries. It enriches the crumb with sweet and balanced aromas.
A characterful sourdough, ideal for shaping and defining your breads.
Rye sourdough is aimed at bakers looking to bring a strong, rustic, and authentic aromatic signature. It develops warm, slightly fruity, and cereal notes, perfect for crafting country breads or character pieces.
The cereal ingredients
At the heart of our range of specialties, the cereal ingredients from Grands Moulins de Paris offer tailored technical and aromatic solutions to enhance the texture, color, and flavor of your products. Our offering is based on a rigorous selection of raw materials made from wheat, corn, and barley, developed in-house or with expert partners such as Kalizea and Diamalteria Italiana.
To meet all your needs in baking, biscuit making, and snacking, our solutions are built around three major pillars:
a technical selection including secure, extruded or micronized wheat sounds, as well as stabilized wheat germs to provide functionality, taste, and texture.
Corn semolinas with different granulations, native corn flours, and toasted corn germ flours with delicious nutty aromas, ideal for crunchiness, topping, or enriching your recipes.
a complete range of malted flours, liquid or powdered malt extracts (diastatic or non-diastatic), as well as our Diachoco specialties with toasted, caramelized, and smoky notes to enhance the color and aromatic profile of your products.
Special and functional mixes
In our range of specialties, our special and functional mixes from Grands Moulins de Paris offer turnkey and regular solutions to diversify your bakery, pastry, and viennoiserie offerings. Developed to meet both consumer expectations and bakery constraints, our recipes allow for a balance of creativity, quick implementation, and consistent high quality.
Our offer is structured around two major complementary areas:
dedicated to bread making, pastries, and gourmet pastries. They encompass our solutions for character breads (country, whole grain, ancient flours), breads with cereals and seeds (enriched or Nutris), gourmet breads (flavors, softness, and gourmet inclusions), as well as our preparations for brioche, pastries, and desserts.
technical blends designed to simplify the preparation of your cold creams and fillings (suitable for pastry, viennoiserie, and catering) as well as your hot creams (specially formulated for raw or cooked flans), ensuring perfect stability and texture.
The Serenity Enhancers
At the heart of our specialty offerings, the Serenity range of improvers by Grands Moulins de Paris provides tailored solutions to ensure the quality, consistency, and tolerance of your doughs on a daily basis. Fully customizable and available in a Clean Label option (without emulsifiers for a shorter ingredient list), our improvers adapt to all your production constraints.
To respond precisely to each application, the offer is organized around four key segments:
specialized formulations (Parbaked Baguette, Parbaked Pavé, Frozen Dough) designed to maximize volume gain, ensure perfect consistency, and prevent blistering on par-baked or frozen products.
targeted solutions (Pastry, Pastry +) providing tolerance, development, and optimal consistency to all your puff pastries and pastries.
a progressive variation (Soft, Soft +, Extra Soft) developed to extend freshness, preserve an unmatched softness, and ensure the structure of brioche and sandwich bread.
a versatile all-in-one solution, ideal for supporting all your productions (breads, pastries, brioches) with controlled dosing.
Functional flours
of your recipes by offering functional ingredients with textural properties. Specifically developed to adjust rheology, enrich nutrition, or optimize the stability of your preparations, they meet the technical requirements of food professionals.
Our range is built around two major pillars:
