Download to read offline
Uploaded byYvon Foricher
Foricher export
The Foricher company, founded by Yvon Foricher in 1997, specializes in producing high-quality flour for artisan bakers and has achieved various certifications, including 'label rouge' for traditional French flours. With multiple acquisitions since its inception, including Moulin des Gaults and Moulins d'Arnouville, the company focuses on quality, traceability, and supporting bakers with technical assistance and customized services. Committed to preserving the traditional milling industry, Foricher emphasizes a partnership approach with bakers to foster mutual success.
Food◦
Foricher export
- 1. An independent &commited miller dedicated to craftbakery
- 2. 1997 Trading company foundedby Yvon Foricher to sell flour to artisan bakers. Aim : To provide services and advice and ensure optimal development Following several investment plans, the Moulin des Gaults obtains the “Label Rouge” certification for “Bagatelle”, the French traditional flour- T65 in 2001 and for Bagatelle gruau flour T 45 in 2009. Setting up of Foricher company 2000 Acquisition of Moulin des Gaults Henceforth, the Foricher company can produce its own flours, resulting in the sale of high quality products. 2001 2009 Poilly Lez Gien (45) Paris (75) 02 03 04 06 07 09 10 08 history quality and traceability our flours delivery areas commitment technical support export our flours 01
- 3. 2009 ...Resulting in the“Label Rouge” certification for “Bagatelle”, the traditional flour – T 65 2011 2016 Acquisition of Moulins d’Arnouville Like the previous mills, the Moulins d’Arnouville will help optimize the services and regional development This purchase, motivated by the desire to boost the traditional independent milling industry, required numerous investment plans... Acquisition of Moulins Dormoy Fougerolles (70) Arnouville (95) Foricher A History Of Men and Women It all started with Yvon Foricher, born into a family of 7 generations of millers and a qualified miller himself. We are now a team of 70 men and women who can support and help you drive the business, ranging from technicians at the start up phase to sales advisors. 02
- 4. By Yvon Foricher our commitment Independent Miller providing exclusive services to artisan bakeries «Ourcommitment is simple : Safeguardthefutureoftraditional craftbakers regarding you, artisan bakers as well as us, independent millers As long as we do our respective jobs with total dedication we will continue to exist and progress together. It is this mutual passion which drives me every day to act in the face of mounting competition from large industrial chains. Qualityfirst. In order to provide more innovations and services, we increasingly invest in both human and material resources You can always count on the Foricher team to be at your side to help you develop your business and earn a decent living. You will soon realise that as millers, we get involved and wish to ensure your success and future. » 03
- 5. Technical support Technicians ready to ensureyour success Trainingatthemill At the bakehouse : to select the range of products which match your requirements. Sales : sales techniques and promotion of the products. At the bakery Our team of technicians will accompany you on site and provide you with customized services: Newest products Work organisation Advice We regularly offer sessions targeting special events (“Bread day”, Thematic week e.g. “taste” etc.) as well as customized shop demonstrations presented by members of our team. 04
- 6.
- 7. NATure iS ASource oF GreAT weAlTh our proFeSSioN : to take maximum advantage and reach a perfect balance, and provide you with the best regular quality flour possible. our AiM : To ensure that your baking skills are clearly expressed when using these flours Our know-how is based on blending different varieties and thus offer high-quality additive-free flours. After milling, each batch of flour is homogenized in order to improve coNSiSTeNcy BleNDiNG: The FuNDAMeNTAl role oF The Miller STriNGeNTly SelecTeD vArieTieS oF wheAT We only use the best varieties of wheat- 100% French sourced 100% FreNch SourceD A SuSTAiNABle pArTNerShip wiTh All The AcTorS iN The crc® chAiN It is the commitment of all the actors in the wheat – flour- bread chain in order to improve quality and the environment. coNTrolleD Flour quAliTy We carry out stringent quality control during bread-making tests according to the production method “French traditional flour”. We ensure that these checks are compatible with your production process. TrAceABiliTy FroM The wheAT FielDS To your SiTe Since we know the origin of our wheat grains, we have implemented total traceability all along the production chain. In this way, we can retrace the flour thanks to individual batch numbers 06
- 8. Bread making range Bagatelle red label WheatFlour CRC ® Bagatelle T45 for leavened dough and pastries Traditional French Flour CRC ® Bagatelle T65 adapted to all types of breads Stoneground Flour CRC ® Bagatelle T80 for stoneground flour breads Terroir Range Rye Flour CRC ® T130 / T170 Wholemeal Flour CRC ® T150 «Brun de Plaisir» Pure Spelt Flour pain giennois Pain des Gaults Flour CRC ® stoneground & rye flour Chestnut Flour Buckwheat Flour Terron Flour wheat & buckwheat flour Corde wheat & rye flour Viennese & pastry flours Pastry Flour CRC ® US - T55 Feuilletage Flour CRC ® T55 07 «Tour de Mains» Flour Stoneground flour, spelt, rye & seeds Toscana Traditional T80 flour
- 9. organic flour bread making range For white bread & Traditionalbreads ready-to- make range Organic T80 / T110 / T150 flour stoneground flours Organic buckwheat flour Organic 6 cereals flour Organic T65 flour on cylinders Organic small spelt Organic quinoa flour Organic kamut flour Organic spelt T65 Mix of seeds Traditional French Flour T65 adapted to all types of breads Farine Bleuette CRC ® for white bread Farine Mie Crème T65 Farine Plus T55 Baguette du soleil Multicereals flour Dark rye flour Germagrain flour «All Black» flour Montagnou Picograin Campagne flour Chestnut flour Rye flour Organic Rye Flour T130 / T170 on cylinders Gluten free flour Corn flour Wholemeal flour Gingerbreads Viennese breads Mix of seeds - Dried fruits 08Seeds & Others
- 10. export We supplyhigh-quality products to artisan bakers who work in traditional ways. This quality approach allows us to accompany each customer individually and help them achieve operational excellence. We establish a trusting relationship with our international customers and we follow closely their development. Find out about the areas we cover and our experience in export logistics by consulting our site www.foricher.com Our distributor in Brazil: France Panificação This company was set up in Brazil in 2013, in association with Foricher les Moulins, offering high-quality flours and customized assistance in several cities in Brazil. 09 countries supplies
- 11. 10 Supply areas 6, le Courneau 33620 Laruscade 05 57 68 67 84 Our Partner
- 12. Moulin des gaults lieudit «les gaults» 45 500 poilly lez gien 02 38 67 02 63 infos@moulindesgaults.com moulins dormoy 329 le château 70 220 fougerolles 03 84 49 11 32 infos@moulinsdormoy.com moulins d’arnouville 5 avenue de la république 95 400 arnouville 01 39 86 31 01 contact@foricher.com FOLLOW US : www.foricher.com OUR MILLS société foricher 30 Rue Godot de Mauroy 75 009 Paris 01 42 68 08 47 contact@foricher.com OUR HEAD OFFICE contact : VÉRONIQUE Mignery Tél.: +33 (0)1 42 68 36 60 veronique.mignery@foricher.com