The Moulins de Kleinbettingen;
Credit: Chronicle.lu
The Moulins de Kleinbettingen has been owned by the Muller family for generations; it has continually invested in the production facility which operates the most modern cereals mill in the region, and innovations in recent year has seen it diversify into pasta production and also plant-based proteins.
Chronicle.lu talked with Frédéric Baijot, Managing Director, who shared his insights into the running of the facility
Chronicle.lu: It was four years ago when you announced the new 8-product (100% Luxembourgish durum wheat) pasta range: please tell us if this has gone according to initial projections and if you are planning to expand the range; what has the feedback been from consumers?
Frédéric Baijot: We were satisfied about the launching of our pasta products which was a great success with very good feedback from our Luxemburgish consumers. Following this success, we decided to extend our product range with new shapes and different packaging sizes. This year we also launched our pasta range in a carton box to replace the plastic packaging.
Chronicle.lu: You also built a new production line to introduce plant-based protein as part of your evolution from a “maison de céréales” to a “maison des plantes”; how is this going, and have you yet started the second production line originally envisaged?
Frédéric Baijot: Indeed, we have made a lot of progress with products developments for new international customers for plant-based proteins. Furthermore, we are very glad to talk about the collaboration we made with national canteens who offer a vegan meal. According to the need of growth for this type of products, we started to install the second production line recently.
Chronicle.lu: Your core business line remains milling flour and other cereals: please tell us how the new (100% recyclable material) packaging has done for sales and if you are now selling internationally or are still focusing on the domestic market.
Frédéric Baijot: We would like to focus on developing local products in ecological packaging, that’s why we decided to stop the plastic pouches and sell those products in carton boxes as well. Here we are talking about a domestic market. Our famous and much liked dessert and cake mixes range will be launched very soon.
Chronicle.lu: The yields of this year's winter cereal harvests were down approximately 15-20% with a below-average protein content: How does this translate into your main flour-based product lines? Do you need to source wheat from further afield?
Frédéric Baijot: Fortunately, the quality of the Luxemburgish crop stays very satisfying. We have chosen very stable wheat varieties which aren’t affected that much by the quality problems. Thanks to our long relationship with the local farmers in Luxembourg but also around the borders we can continue to mostly guarantee a local sourcing of our milling wheat.
Chronicle.lu: Can you tell us about more innovations / product lines in the future in terms of evolution and diversification?
Frédéric Baijot: We continue to develop new products and packaging according to our values of durability and ecology. On one side we are talking about our plant-based products but on the other side also the collaboration with local farmers to extend our range of “Le Moulin 1704” products
Chronicle.lu: And please also tell us how the Moulins de Kleinbettingen is involved in environmental initiatives and biodiversity.
Frédéric Baijot: As you may know our company was a co-founder of the label “Produit du Terroir” and we are willing to remain in this spirit, in collaboration with the Ministry, with the local farmers and to work with partners around the Luxemburgish borders in the same way and mindset.
