Discover

The start of a family enterprise

In Luxembourg, 1704, Philippe Muller acquired a millstone and milling rights, thus laying the foundations of the family history. Over time, this initiative sealed a legacy that has been handed down from generation to generation. Today, the world of milling boasts a family-run business that champions tradition and innovation. 

A history of transmission

The flour produced from wheat grown in the surrounding countryside initially met local needs. This is how the business began and developed, through traditional and precious know-how that is passed down by the family’s descendants. 

Growing expertise

The Muller family acquired the Dommeldange mill, marking a major step in the expansion of their business. However, in 1917, tragedy struck: the Dommeldange mill was destroyed by a devastating fire, putting an end to this prosperous phase in the family's history. 

Carrying on tradition

The Muller brothers – Edmond, Joseph, and Georges – joined forces to preserve the family heritage by purchasing the Kleinbettingen and Arlon mills, established in 1894. This acquisition was a sign of their determination to perpetuate the milling tradition and make their mark on the sector. The mills were the cornerstone of a forward-looking company. 

Diversification…

A new facility dedicated to the production of cattle feed under the Alcovit-Protector brand was inaugurated in Kleinbettingen. In 1966, however, another fire destroyed a large part of the plant. 

… and modernisation

Under the joint management of Edmond's son, Jean, and his cousin, Jacques, the company benefited from a major reinvestment in its facilities. Through modernisation, the company was able to expand its capacity to process both soft and durum wheat while maintaining its flour production. This was a major step forward for the company. All the more so as it also distinguished itself by becoming a pioneer in semolina production in Luxembourg. This opened new prospects for cereal processing in the country. 

Handed down from generation to generation

At the age of 33, Edmond Muller, Jean's son, joined the family business. Representing a new generation, he in turn committed himself to perpetuating the family heritage. He brought with him his energy and vision, contributing to the continuity and development of the Muller company in the milling sector. 

An ongoing environmental commitment 

A new program, Produit du terroir – Lëtzebuerger Miel, was launched to promote local, sustainable and responsible wheat-growing. It aimed to promote high-quality products. The initiative brought together Luxembourg's mills and agricultural players around a common goal: to grow authentic, healthy wheat through local, sustainable agriculture. 

State-of-the-art facilities that respect our milling traditions

A new flour mill was installed at the Kleinbettingen production site. It met the most stringent quality, hygiene and environmental standards. This state-of-the-art facility testified to the company's ongoing commitment to excellence. Our teams are committed to meeting the highest standards at every level of production. 

The family legacy continues

In 2010, Edmond's son Jean Muller took over the management of the family business. That same year, Moulins de Kleinbettingen introduced the Farin'Up brand with its easily resealable bags. This innovation testified to the company's open, innovative spirit. The aim: meet consumers' practical needs and facilitate their experience with the brand. A remarkable breakthrough in the milling industry. 

Tradition and know-how meet technology and hygiene standards

Moulins de Kleinbettingen earned IFS food certification, confirming the manufacture of safe, authentic, high-quality products. This recognition represented a testament to their commitment to food safety and consumer health. 

In the same year, the durum wheat mill was modernised. The company set out to remain at the cutting edge of technology to offer quality products. 

A further step towards protecting the environment

Moulins de Kleinbettingen created Le Moulin 1704. An innovative brand offering top-quality flours and pasta made from local, sustainable wheat. The initiative underlined the company's commitment to developing local resources to offer consumers quality products from Luxembourg's land. 
 

Sugar made from local beet

After flour and pasta, Le Moulin 1704 turned its attention to making local sugar. Thanks to a close collaboration with local farmer Marc Nicolay, beet-growing is taking on a new dimension in Luxembourg.