Grands Moulins de Paris : an undeniable dynamism

Since its creation in 1919, Grands Moulins de Paris has continued to increase its turnover.

Thanks to its competitiveness and audacity, the group has, over the years, diversified its activities, controlled its growth and become the first French miller.

Grands Moulins de Paris managed to distinguish itself from its competitors and became a group with a European dimension thanks to its choices based on technological innovation.

The experience of a user

The creation of a research centre and the different partnerships with clients have enabled the group to acquire scientific and technological expertise in its field.

The group's subsidiaries, specialized in the production of bakery and pastry products, allow Grands Moulins de Paris to optimize its products and to suit the needs of professional users.

In perpetual innovation, the company creates more than 200 new mixes each year.

A century of milling expertise

In 1929, Grands Moulins de Paris opened the Bakery School of Paris in order to train tomorrow’s bakers.
In 1935, one of our engineers, Marcel CHOPIN, invented the alvéographe, to determine the characteristics of wheat proteins.

The turboséparateur created in 1960, can divide the flour into several fractions, more or less enriched in protein.

Then, in 1963, the electrophorèse was developed in order to identify varieties of the wheat that is used.

Grands Moulins de Paris: the French Bakery Ambassador

Through its subsidiary Délifrance, which markets frozen products, Grands Moulins de Paris has a European experience and has now over 1,000 products references in bakery and pastry.

For over 20 years, Délifrance has also been an international network of "French restaurants" in the biggest cities of Europe and Asia.

Grands Moulins de Paris values : the taste of quality

The group proposes differentiating offerings in terms of taste, texture and sensory signature, allowing it to retain its competitive advantage over time.

Its mixes and flours are monitored daily by research and testing technology and tasted by panels of experts.

The group is certified ISO 9001 and ISO 22000, IFS and BRC. Its central laboratory is accredited ISO 17025.

Grands Moulins de Paris selects its wheat and other raw materials for a technological and sensory quality and ensure optimal food safety.