For 10 years, the local flour mill calls on the best workers in France (MOF) to host master classes reserved for its baker-pastry chef clients. Sign of the evolution of the profession : snack recipes are included in the program. End of July, they were the theme of training for MOF baker Sébastien Chevallier.
Bourbon miller, the Cogedal flour brand is appreciated by professionals, it’s not just for the quality of its products : it is also for the link it maintains with its customers. This support is expressed in several ways, and in particular through master classes which improve production techniques and working methods in Reunion bakeries and pastries. “As a local producer faced with competition from imports, proximity is a major asset. For our customers, we want to be partners and not just suppliers”, summarizes Nicolas Ruiz, commercial director of the company. Two to three times a year, the flour mill allows bakers and pastry chefs to benefit from the experience of the best workers in France whom it brings from mainland France. In these master classes, For a long time it was only a question of producing bread and pastries. But the baker's job has changed, and it is at the request of professionals that snacking has made its entry into training programs. “Become a vector of financial balance in bakeries, snacking has been integrated into our master classes for three years”, specifies Nicolas Ruiz.
Good and beautiful products
“In mainland France, snacking can represent up to 50% of a point of sale’s turnover ! », testifies Sébastien Chevallier. End of July, this baking teacher at the CFA in Vesoul (Haute-Saône) trained two groups of professionals in varied and original recipes with unique tastes designed in particular to appeal to young people. “Between restaurants and fast food, we work on the recipes, the toppings, as well as the shapes and colors of products, which are attractive factors. The goal is also to learn how to rationalize working time and production costs based on bases used to prepare several different products”, explains the best worker in France.
Concrete applications
“I only offer healthy, homemade products”, declares Dominique Lucilly, baker in Sainte-Rose, which confirms that snacking represents a lot in its activity. “My offer consists of traditional sandwiches with common ingredients such as tuna, but, pickles, chicken, etc. Thanks to this master class, I am open to new ideas to introduce a greater variety of products that I can integrate into my working method. I will do it gradually depending on consumer reaction. »
Cogedal therefore represents support for the activity of bakers and pastry chefs by helping to enrich the choice in bakeries..
The flour mill, heavy industry
The Cogedal factory, which employs 44 people, has 5 millers taking turns day and night. It runs continuously six days a week. The company is IFS Food certified. The wheat is 100% imported from France. The main stages of the industrial flour manufacturing process are the cleaning of the wheat, then its humidification which will facilitate its crushing. Follows the grinding stage until the desired fineness is obtained.. Final bagging is carried out in 25 and 10 kilo bags for professionals, and in 1 kilo bags for the Meunier de Bourbon range distributed in supermarkets. Two special workshops produce special flour mixtures for bakery and pastry making. Cogedal has an internal research and development department. In total, the company markets more than a hundred references.
