Our mill
MOULIN HOCHE, located in Rozet Saint Albin in the Aisne department between Paris and Reims, has been dedicated to milling since the 16th century. For many years, the Ourcq, the river that runs alongside the mill, was the only energy source used to produce flour. Today, MOULIN HOCHE combines tradition and modernity to produce high-quality flours that give bread its authentic aroma and flavor.
Our story
THE FAMILY
Millers for five generations, Fernand Hoche set up the Rozet Saint Albin mill in 1921. Following in the footsteps of René and Pierre, François Hoche has been at the helm of the company since 1996. In 2022, his son Augustin joined the mill team.
THE TEAMS
Millers, Demonstrators, Accountants, Delivery personnel, Quality Managers, Sales staff: a team of experts 100% dedicated to serving our customers.
Our expertise
SELECTION
Rigorous selection of our raw materials is the basis of MOULIN HOCHE's business.
Choosing the best wheat, the best cereals and the best terroirs guarantees the quality of our products.
Right from the harvest, we analyze and select the qualities of the wheat and choose the best.
Whether conventional or organic, 100% of our wheat is French and comes from our regions.
ASSEMBLY
Like the winemaker, we create blends that guarantee the consistency and quality of our flours. Our modern technical facilities enable us to meet all specifications.
MOUTURE
MOULIN HOCHE has the technical capacity to grind on cylinders and stone millstones. These two manufacturing processes enable us to offer a very wide range of flours, from Type 45 to Type 150 for wheat and spelt, and from Type 85 to Type 170 for rye.
MIXING STATION
Equipped with a mixing station, MOULIN HOCHE makes special products to meet the needs and expectations of its customers. Our motto is to offer you our expertise in the service of your talent.
To help you stand out from the crowd, MOULIN HOCHE creates the product you need, in complete confidentiality. This A LA CARTE flour will be yours.
Our quality commitment
ANALYSIS
Raw materials and flours are analyzed and tested by :
- Inframatic: infrared system for monitoring the main characteristics of wheat (protein, moisture, baking value).
- Chopin's Alveogram: analysis of dough extensibility and elasticity.
- Hagberg falling number: checks grain germination.
- Bread-making: direct production or controlled sprouting of loaves to test the flours produced under real-life conditions.
TRACEABILITY
From wheat to flour, the MOULIN HOCHE process is fully established according to a computerized HACCP procedure. Our priority is to guarantee the monitoring and quality of our products.
FOOD MONITORING PLAN
In collaboration with Intercéréales, MOULIN HOCHE participates in the Plan de Surveillance Qualité Alimentaire (Food Quality Monitoring Plan), the aim of which is to guarantee flour compliance with the various laws and regulations in force.
Our certifications
MOULIN HOCHE has been committed to organic farming for over thirty years.
ORGANIC CERTIFICATION
MOULIN HOCHE organic flours are certified by ECOCERT. This guarantees the origin, traceability and organic quality of our products.
MOULIN HOCHE has been committed to HACCP for over twenty years.
Guaranteeing the safety of its products is a priority for MOULIN HOCHE.
Through these certifications, MOULIN HOCHE is committed to guaranteeing healthy and safe products to its customers and consumers.
ISO22000 CERTIFICATION
The international ISO 22000 standard is a risk management tool that guarantees food safety and the supply of safe products to consumers. ISO 22000 certification is therefore a guarantee of confidence for the end consumer.
GMP+ FSA B2 CERTIFICATION
GMP+ FSA certification is a set of standards guaranteeing the safety of animal feed at every stage in the production chain, recognized at European and global level.
