Southern Mills: when durum wheat leads to the baguette

Pasta yes, but also baguette. This is not strictly speaking the slogan of Moulins du Sud, an entity created in July 2025 by the cooperatives Arterris and Val de Gascogne with the aim of coordinating a 100% local and sustainable soft wheat sector, centered on Occitanie. It must be said that its three production units crush about 120,000 tons of wheat each year, and overwhelmingly soft wheat. But there are also mouths and outlets for durum wheat outside of semolina and pasta. Also to see Arterris has been experiencing this for several years. At the cost of a research effort that led to a patent, the cooperative has managed the feat of making durum wheat flour bread-worthy, with some nutritional benefits (higher contents of plant proteins, Omega 3, oleic acids, and vitamins) and visual (yellow color), with the added bonus of extended shelf life. It also offers differentiation for the some 700 artisan bakers who are customers of the brand. After the two emblematic flours, Mie’nutie ...