Soulanges Mills is a proud partner to farmers, millers, bakers and pastry makers. They’ve developed, produced and marketed specialty flours that meet the needs of industrial and artisanal bakers, as well as consumers, and are excited to add Habitat-Friendly Winter Wheat to their offerings.

“Customers are looking for more transparency and want to know where their flour comes  from. I believe the Habitat-Friendly Winter Wheat Ecolabel will emphasize the attributes of both transparency and traceability,” says Chafik Baghdadi, R&D/QA Director at Moulins de Soulanges.

The Habitat-Friendly Winter Wheat Ecolabel was a natural fit for Soulanges Mills’ mission to both create innovative flours and protect the environment. They are already certified through traceability systems such as Ecocert and BRC Global Safety Standards. “Compared to other certifications, the documents for Habitat-Friendly Winter Wheat certification are clear, and the requirements were not heavy,” he says.

Soulanges Mills was no stranger to certification of grain and flours, having developed their own trademark label, Agriculture Raisonnée which supports strong agronomic practices, environmental protection and sustainable development. It was through that process that they began promoting winter wheat. “We are already promoting it because we know of all of winter wheat’s environmental benefits. Our vision is to protect the environment by using good agronomic practices. Winter wheat helps us reach those aims because it requires fewer herbicides and inputs to get a good yield. The fact that it also protects habitat completes our vision!”

Doing good for the environment also promises to do good for Les Moulins de Soulanges’ bottom line. Since winter wheat is grown primarily in western Canada, and Soulanges is looking to expand their markets, they see the potential for the ecolabel to make new connections in the west. The fact that their flour protects habitat in western Canada will provide added value all along the supply chain, from the western Canadian bakeries buying the mill’s flour, to the customers buying bread.

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