Brief

Flour dust: a major health issue for bakers

In the bakery, flour is part of the daily routine for artisan bakers. However, the airborne flour dust can pose a risk to respiratory health. Bakers' asthma is now recognised as one of the main occupational illnesses in the sector.

Faced with this challenge, the milling industry and research players are working together to better understanding and reducing exposure to flour dust.

A PIONEERING COMMITMENT BY FORICHER - LES MOULINS

Foricher - Les Moulins was one of the very first mills to get involved in bakers' respiratory health.

« Until now, no milling plant had taken into account the study of flour volatility and suspension. »
souligne Fleury Pierre-Tristan, Director of LEMPA

Since 2022, a flour with a low Pulverulence Index (PI) is proposed: the flour "YOUR WISHEScontrolled by National Bakery and Confectionery Laboratory (LEMPA). TF1 talks about it in its 1 p.m. news bulletin and highlights the work of LEMPA and the regional CARSATs.

A project led by our Technical Director, Arnaud SORIN.

Arnaud SORIN - Directeur technique Foricher - Les Moulins

RESEARCH WORK CARRIED OUT OVER MORE THAN 25 YEARS

Launched and supported by LEMPA, research work began in 2000. Initially, the work focused on the design of bakery equipmentIn addition, a number of information campaigns have been set up for the general public. Information campaigns have also been set up to raise awareness among baking professionals and young bakers of the risks associated with exposure to flour.

A NEW PHASE OF RESEARCH

Over the past 5 years, the laboratory has announced a another phase of research evaluating the powderiness of flour (their volatility) to complement current recommendations. This work aims to reduce the suspension of flour dust in bakeries and minimise the risk of developing occupational respiratory diseases.

OFFICIAL RECOGNITION

More recently, the French National Health Insurance accepted LEMPA's request and drew up an official list of flours with a low powder index.

In 2024, over 100 bakeries and pastry shops have been trained in asthma, rhinitis, dermatitis and the existence of low-IP flours in the region:

Alsace-Moselle
Normandy
Pays de la Loire
La Réunion

The initiative will soon be rolled out across all regions.

Assurance Maladie - Risques professionnels offers a "Flour dust" subsidy to companies with fewer than 50 employees. to protect employees' health.

Find out more about "À Vos Souhait" flour

The reduction of flour dust in bakeries is now a major priority. a major challenge for improving working conditions for bakers and preserve their respiratory health. If you would like to Find out more about "À Vos Souhait" flour, contact us.