It’s harvest time! Luxembourg’s wheat fields are reaching maturity and the countdown is on. At the Moulins de Kleinbettigen, things are buzzing.
Since 1704, the Muller family has been processing wheat to make flour and semolina. The quality of each of their products is directly linked to the quality of each grain of wheat that is transformed in the heart of these mills. Their know-how is part of an ancestral milling tradition and allows them to extract all their flavours.
Each variety of wheat is adapted to the local territory and soil of our region, thus requiring less treatment. Every day, the Moulins de Kleinbettingen work hand in hand with Luxembourg farmers to cultivate each grain of wheat in the best conditions. While the soft wheat varieties, also known as wheat, are intended to be transformed into flour, the hard wheat is used to make the semolina needed to make pasta. Durum wheat can be distinguished from common wheat by its spikes, which have long, tapering tips, also known as “barbs”. This characteristic has earned it the nickname “bearded wheat”.
The entire LE MOULIN pasta range is therefore made exclusively with Luxembourg durum wheat. The pasta is made from wheat grown in a field near you, as shown on this map, which shows the farmers they worked with for the last harvest.
More information : www.lemoulin1704.lu