The flour mill_
A historic company
At the Minoterie Valty we are millers above all, we jealously cultivate our difference, because here generations have passed on by tradition, this know-how which makes us unique and authentic.
Our profession transpires the determination, the attachment to our region. And it is by remaining faithful to our convictions and to our roots that we have been able to stand the test of time.
The mill is leaning against the first foothills of the Livradois in the heart of the Natural Park, overlooking the Limagne south of Issoire invaded in summer by a gentle sea of blond ears. This is our terroir. In our hands, the harvest of this fertile and generous land is transformed into flour.
The culture of the local, who says better ?
The national laboratory of the bakery-pastry industry, LEMPA, accompanies the mills in the framework of the sanitary vigilance plan and in the process of certification of their French tradition.
Acronym derived from the English Hazard Analysis and Critical Control Points, which qualifies the method of analysis, apprehension, knowledge, and control of bacteriological dangers.
Wheat grown without GMO, sewage sludge, no insecticide in cultivation and storage, our traditional and traceability. This helped the association to develop and invest, especially for farmers, in individual storage cells.