Behind the Scenes at Moulins Soufflet with the London South East Millers Society

One of the great things about our industry is that no matter how long you've been milling, there's always something new to learn... and occasionally an excuse to enjoy a croissant or two! This week, the London South East Millers Society (LSEMS) had the fantastic opportunity to visit the impressive Moulins Soufflet flour mill near Paris, with Milling and Grain magazine joining fellow UK flour millers for a fascinating look behind the scenes of one of Europe's leading modern milling operations. The visit showcased some seriously impressive technology, including the latest Omas Industries Leonardo roller mills. These aren't your grandfather's roll stands. Designed with advanced automation, precise roll control, energy recovery systems, and intelligent process monitoring, the Leonardo platform is helping redefine what modern flour milling looks like, combining efficiency, consistency, and sustainability in one sleek package. You could say these machines work harder than most of us before our morning coffee Of course, producing great flour isn't just about what happens on the mill floor. It's also about what happens in the laboratory. We were equally impressed by the quality control facilities, featuring equipment from Brabender (Anton Paar), whose instruments have become a global benchmark for analysing flour and dough properties, helping millers understand everything from water absorption to dough performance Alongside this was the renowned CHOPIN Technologies range of cereal and flour testing equipment, including systems that assess dough rheology, starch damage, and flour quality, ensuring every tonne of flour meets the highest standards before it reaches the customer. A huge thank you to the team at Moulins Soufflet for their warm hospitality, openness, and willingness to share their expertise. Visits like these remind us that while mills may differ in size, technology, and location, the passion for producing outstanding flour is universal. And yes, after spending a day looking at rolls, sifters, and lab instruments, we're still the only people who can have a heated debate about wheat tempering over dinner!