Having explored the work of farmers and then that of the cooperatives, our series now takes us, quite naturally, to the heart of the mills.
This is where French wheat continues its journey through the supply chain. The miller does not simply turn the grain into flour. He anticipates future needs, selects the wheat varieties, creates blends in collaboration with his partners and brings out their full potential to produce flours tailored to the requirements of artisan bakers.
A profession that deserves to be better known
« Being a miller is a job that involves both your head and your hands. It’s a trade encompassing a hundred different roles, the full scope of which we’ve never fully grasped. »
Arnaud Sorin
It is with these words that Arnaud Sorin, Technical Director at Foricher – Les Moulins, describes his job. Coming from a family of millers, Arnaud Sorin brings his expertise to the art of artisan baking at Foricher – Les Moulins.
Working alongside Patrick Cognard, Head of Baker Trainer Development and Research & Development, he develops new flours. As Technical Director, he coordinates the millers, technical teams, quality teams and logistics teams, whilst overseeing the development of production tools and processes. His aim is to ensure that artisan bakers receive consistent flours, from their formulation right through to delivery.
However, the miller’s work begins long before the wheat arrives at the mill.
Together with partner cooperatives and traders, Arnaud Sorin is involved in selecting wheat varieties and planning for harvests that will, in three to five years’ time, meet the needs of artisan bakeries. Planning for the flours of tomorrow begins several years before the harvest. This long-term vision enables the selection of the most suitable French wheat varieties, before they are analysed, cleaned and prepared for milling.
The miller does not simply receive a raw material. He makes choices at every stage.
Arnaud Sorin, Technical Director and miller at Foricher - Les Moulins
Bringing out the very best in French wheat
No two batches of cereals are alike. The growing regions, varieties and climatic conditions naturally influence their characteristics. The miller’s expertise lies in understanding this diversity in order to bring out the very best in it.
At Foricher - Les Moulins, wheat from different regions of France is selected and then blended according to its specific qualities. The aim is not to erase their differences, but to blend them with precision in order to produce pure, consistent flours free from additives, tailored to the requirements of artisan bakers.
On a day-to-day basis, Arnaud Sorin works closely with Patrick Cognard. Together, they develop and test the flours at the mill and in the test bakery.
Choosing an independent mill
Making these choices requires time, expertise and a long-term vision.
This is Yvon Foricher’s ambition: to demonstrate that there is still a place for an independent milling business, capable of supporting artisan bakers by catering closely to their needs.
This independence enables us to develop flours suited to artisanal baking methods, to improve our production facilities and to maintain close ties with bakers.
Through the harvests, the blending of flours and discussions with bakers, the miller works closely with every player in the supply chain.
« The miller is the missing link between the earth and humankind. »
témoigne Arnaud Sorin
Coming soon
After farmers, cooperatives and millers, our series will continue in the bakeries, where we’ll meet the artisan bakers. We’ll discover how these flours are transformed into the breads we love so much.
