Omas drives innovation, sustainability at Moulins Soufflet’s new 4.0 mill in France

FRANCE – Italian milling technology leader Omas has taken center stage in the transformation of French milling company Moulins Soufflet’s historic Corbeil-Essonnes facility, spearheading the design and implementation of the site’s groundbreaking 4.0 mill.

The revamped facility, inaugurated a year ago, was completed in collaboration with Cabinet Bourbon, highlighting Omas’ commitment to energy efficiency, technological advancement, and precision engineering in modern milling.

Speaking at the unveiling, François-Xavier Lecointre, Moulins Soufflet Plant Director, highlighted the significance of the project, celebrating the exceptional achievements made possible by Omas technology, which has dramatically cut energy costs and CO2 emissions.

 “This mill was designed around a very important need: to produce high-value flours, such as the T38, a very white and extra-fine flour, intended for specific target markets. With two identical milling lines, each capable of processing 450 tons per day, the facility offers extraordinary production flexibility.”

The ambitious project began following the acquisition of Moulins Soufflet by the Invivo Group in December 2021.

It involved constructing a five-story concrete structure to leverage gravity in the milling process, reducing energy consumption. Existing installations for first-stage cleaning and wheat conditioning were retained due to their excellent condition, while second-stage cleaning facilities were incorporated into the new design.

According to Xavier Bourbon, President of Cabinet Bourbon, the new mill embodies the principles of Industry 4.0.

Moulins Soufflet desired a highly technological 4.0 mill. This vision translated into a fully connected system for advanced management and traceability control. From the control room, operators can adjust processes remotely, with stored recipes ensuring consistency and ease of use.”

The mill caters to a diverse clientele, ranging from industrial clients with precise requirements to artisan bakers prioritizing consistency for French bread and pastries.

Lecointre emphasized the mill’s agility: “We can work with a wide range of wheat, storing several dozen recipes tailored to the needs of each client.”

Energy efficiency was a cornerstone of the project, with Omas company’s torque motor technology playing a pivotal role.

The potential energy savings promised by Omas equipment were a decisive factor. We’ve achieved the projected 30% energy savings, making a substantial difference in our operations,” Lecointre noted.

Bourbon praised the collaboration between Moulins Soufflet, Cabinet Bourbon, and Omas, which ensured the project met stringent quality and energy-saving criteria.

The quality of a facility depends not just on its equipment but also on the precision of its installation. Exceptional teamwork, especially with Antonio Lagreca, the Omas supervisor, has been instrumental in this success.”

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