Grand Moulins de Paris Highlights ID Ingredients at iba

ID Ingredients comes to iba 2023 and this edition it will be located in the “Raw materials and ingredients” hall. This was a strategic decision to highlight the ID Ingredients range – Grands Moulins de Paris’s ingredients solutions for industrial bakery manufacturers.

From 22 to 26 October, the company’s commercial teams will be at the IBA in Munich (Hall B4, booth 114) to discuss their services and the benefits of its wide range of ingredients – from sourdough to grain-based ingredients, baking mixes, improvers and functional flour – for industrial bakery manufacturers.

Grands Moulins de Paris has developed a specific brand identity to highlight its expertise in the development of ingredients for industrial bakery manufacturers. The company is renowned for its milling expertise, but with the creation of the ID ingredients range, bakery manufacturers can more clearly identify the products and services that are designed specifically for their needs.

“Grands Moulins de Paris has over 100 years of history; it is a well-known company that is recognised for its expertise in flour, baking mixes and services for the baking industry. But we are about much more than that: we have dedicated teams working on product formulation and making ingredients for the French and European industrial bakery markets,” explains Grands Moulins de Paris’s Industrial bakery commercial director, Kevin Melouli. “Thanks to this unique baking know-how, over the last 50 years, Grands Moulins de Paris has developed a range of deactivated and dehydrated sourdough (wheat, rye, wheat germ) according to a traditional baking method. With no fermentation starter, we use a slow production process in order to get the perfect balance of acidity, aromatic intensity and toasted notes that make our sourdough unique. Moreover, being part of the leading French grain cooperative group VIVESCIA means that we have total control of the grain value chain and access to a wide variety of wheat- and maize-based ingredients as well as malt.”

The ID ingredients team has the same objectives as its customers: to make safe, great-tasting and cost-efficient products. Their industrial bakery customers can count on the expertise of a dedicated, responsive team, who are passionate about their work.

As Kevin Melouli adds, “The ID Ingredients commercial team works with our customers on a daily basis to help make their project a success. For this, they also collaborate with our Product Development and Innovation team, which develops and formulates tailor-made solutions. Our technical experts provide support to bakery manufacturers when scaling up production on their lines to define the optimum production process and get products that meet the customers’ specifications. Our marketing department works with these teams to organise innovation days on the consumption trends that guide our purchasing decisions and those of our customers. It’s a team effort to find solutions to the industrial and environmental challenges that lie ahead, and to try to meet consumers’ changing expectations.”

The “Serenity Gluten Replacer” and a new malt product take centre stage at the IBA

The ID ingredients range features five categories of functional ingredients and flavour enhancers, which are constantly being updated with new solutions. Grands Moulins de Paris also develops custom-made solutions on demand to meet customers’ specifications, as well as products that are in line with the market context and consumer expectations.

“In order to help food manufacturers maintain their profit margins in the current context of volatile raw materials prices, Grands Moulins de Paris has developed the “Serenity Gluten Replacer”. This is an enzyme-based solution that enables you to use up to 50% less gluten in your products, depending on the recipe and the application. It also meets consumers’ expectations in terms of reducing the number of ingredients in products,” adds Kevin Melouli.

Bakery manufacturers want to develop unique products that reflect their identity. The sourdough and grain-based ingredients in the ID Ingredients range, made with maize, wheat and malt, can help them meet this need for customisation by adding a specific taste or color.

“During the IBA we will present a new malt product that adds a caramel/coffee taste to brioche and bread, as well as a warm caramel color with a recommended dosage rate of between 0.5 and 2%.”