Advice on selection of wheat variety and blending
Advice on wheat and
flour testing

GMP expertise can advise you to select the appropriate wheat lots on your market and to blend them.

We can bring our expertise to define the process and, if necessary, the right improver to obtain the expected quality.

We can help you to define the flour specification for an intended use and to implement the necessary flour testing.

Fields of expertise
- Wheat knowledge

- Analytical, technological and sensory testing of raw materials and finished products

- Food safety and traceability

The raw materials knowledge
Grands Moulins de Paris specifies every year more than 50 wheat varieties with more than 1000 tests.
We have specified more than 150 wheat varieties suitable for bread.
GMP works in partnership with the most important variety creators.
GMP tests continuously new raw materials, ingredients and additives.

The experience of testing
Analytical, technological, microbiological and sensory tests are used to determine or to verify the properties of wheat and flour.

All the tests are based on ISO and AFNOR standards and internal validated standards. The Central laboratory is ISO 17025 accredited.

GMP can help you to define a wheat and flour testing plan and to implement the tests you need. For example, we can help you to choose the most appropriate material and method and train the laboratory staff.

A great history in development
GMP continuously tests the new raw materials of the world’s biggest suppliers to develop more than 200 mixes every year.

GMP develops also specific types of flours for its industrial customers.