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Minoterie PLANCHOT

THE MILL PLANCHOT, your partner for the future
The mill Planchot is an independent, established company in the West, which has the will to accompany everyday bakers, food professionals and has an export potential.
The mill Planchot wants to be the partner for innovation
A new production site will be implemented in 2007 to meet all expectations and follow all projects of clients.

The mill Planchot offers a wide range of flours with:
  . the Poulichette which allows bakers to benefit
. a loaf of good quality work and taste advantages
. a strong reputation with the trademark
. and marketing operations.
. the meals developed,
. organic products
and has a specific know-how on the cake flour.

She created the map products to achieve bakery specialties and also ensures the manufacture of a wide range of flours individualized to guarantee the development of the professional bakers.
Certified System ISO 9001 version 2000, which sets the priority to customers, the Planchot mill is being ISO 14001 certification to develop an action plan to improve environmental performance.


The mill Planchot develops a nutrition program with its new product Poulichette Type 80.


The Poulichette Type 80 confers a high nutritional value and allows the consumer to reconsider the importance of bread as essential to his balanced diet and its health food.
Flour Poulichette Type 80 holds the best grain .
The grain of wheat has the distinction of having l ¾ of the minerals, vitamins and fiber in envelopes and the germ.
Poulichette Type 80 flour is a flour mixture of French tradition and especially dressed semolina that give the bread of health values : enriched minerals and soluble fiber.
The type 80 Poulichette is a common bread
and the compromise of exception of nutrition and taste:

Long fermentation of the type 80 Poulichette
. allows to qualitatively assimilate minerals
. plays an important role in the preservation of bread
. promotes the taste

. improves satiety phenomenon, it is a real appetite suppressant


The Miller and Baker are real actors in your nutritional balance.
The argument of type 80 bread relies on scientific results from meet the recommendations of the National Nutrition Health Plan led by Mr. Christian REMÉSY INRA.