Experts in cereal processing, today Moulins de Kleinbettingen combines the savoir-faire and commitment it has developed since 1704 with a forward-looking vision that will lead the company strongly into the future.
Over more than 300 years, Moulins de Kleinbettingen has constantly evolved and adapted to the demands of the food industry. It is our unwavering dedication to quality, innovation and the preservation of our milling know-how that has carried us along our trajectory and continues to drive us onwards.
Our production facilities are state-of-the-art, guaranteeing strict quality standards at every stage of cereal processing. This attention to detail and perfection allows us to distribute products renowned for their excellence, both at home and overseas. At the heart of everything we do is the balance we strike between tradition and modernity.
Moulins de Kleinbettingen has preserved traditional methods while incorporating the latest technological advances. This marriage of old and new is reflected in a diverse range of products meeting the varied needs of industry, retail and food services.
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"Looking to the future, we evolve with our customers, respecting both the quality of our products and the needs of consumers. We strive to preserve our ancestral milling practices while remaining an active player in sustainable agriculture."
Millers since 1704, the people at Moulins de Kleinbettingen process cereal products for various distribution channels: industry, supermarkets and catering. Thanks to our first-class production facilities, we meet the highest quality standards and ship our products on national and international markets.
Taking inspiration from nature, Moulins de Kleinbettingen combines innovation and know-how in its milling operations.
The UN estimates that to feed a growing population, the world will need to produce an additional 265 million tonnes of protein by 2050. Vegetable proteins represent an important resource to meet this need.
As respect for the environment is an integral part of our company's approach, the optimised transformation of cereals and plants into plant proteins seems to be the way forward.
At the cutting edge of technology, Moulins de Kleinbettingen can now produce both dry textured vegetable proteins (TVP) and wet textured vegetable proteins called high moisture extrusion (HME) technology, to mimic the texture of meat. In this way, the teams are coming up with solutions in this area and continuing to develop meat alternatives.
Thanks to our vast know-how, we can tailor-make products for our customers.
We produce and package ‘on demand’ according to our partners’ requirements.
As partners of local artisanal bakers, we make every effort to support them in their daily operations.
